Hawaiian Carrot Pineapple Cake kicks off this island-inspired showstopper: moist, warmly spiced carrot cake bumped up with crushed pineapple, shredded coconut, and crunchy nuts, then cloaked in a silky cream cheese frosting. If you crave comfort with a tropical twist, this is your sweet spot.
Intro — what this cake is and why it matters
This Spring Cake Recipes Easy cake tastes like a vacation you can slice. The carrots make the crumb tender and tenderize naturally; the pineapple keeps it juicy; the coconut and nuts add texture. It’s cozy and bright at once — like wearing an aloha shirt to Thanksgiving. Whether you bake for holidays, potlucks, or Sunday brunch, this recipe delivers consistent crowd-pleasing results.
What makes this Hawaiian Carrot Pineapple Cake irresistible?
Texture, flavor, and balance Delicious Moist Cake Recipes. The carrot gives moisture and body, pineapple adds acidity and sweetness, and the cream cheese frosting brings tang to cut the sugar. Tip: drain the pineapple well — too much liquid ruins the crumb. Use room-temperature ingredients for smoother batter and frosting. Want a showstopper? Toast the coconut and scatter extra walnuts on top.
Quick ingredient snapshot (with mini-descriptions)
- All-purpose flour — structure. Don’t over-measure.
- Granulated sugar — sweetness and tenderness.
- Baking soda + baking powder — lift and lightness.
- Warm spices (cinnamon ± nutmeg) — that classic carrot-cake vibe.
- Vegetable oil — for richness and lasting moisture.
- Eggs — bind and enrich.
- Grated carrots — fresh, not pre-shredded if you can help it.
- Crushed pineapple, drained — bright, juicy bursts.
- Shredded coconut — tropical chew.
- Chopped walnuts or pecans — crunchy contrast.
- Cream cheese, butter, powdered sugar, vanilla — frosting essentials.
Simple method — how to make it (short & clear)
- Preheat oven to 350°F and grease two 9-inch pans (or one 9×13).
- Whisk dry ingredients (flour, leaveners, spices, salt).
- Beat oil + sugar, then add eggs until smooth. Stir grated carrots, drained pineapple, coconut, and nuts into the wet mix.
- Fold wet into dry just until combined — don’t overmix.
- Bake 25–30 minutes for rounds (longer for a 9×13) or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth, add powdered sugar and vanilla; frost cooled layers. Chill briefly so frosting sets.
The story behind the cake
This Hawaiian Carrot Pineapple Cake version riffed on beloved carrot cake and traditional pineapple-upside-down flavors. People in tropical regions often fold fruit into classic cakes for freshness and moisture; combining carrots and pineapple marries homey and bright in one bite. I first made a test batch for a backyard barbecue and got immediate requests for the recipe — that’s when I knew this one was a keeper.
Pro tips for the best outcome
- Drain pineapple thoroughly — squeeze in a strainer or pat dry with paper towels.
- Grate carrots fresh — they hold more moisture and texture than bagged ones.
- Don’t overbeat after adding flour — overmixing = dense cake.
- Use room-temperature cream cheese and butter for a lump-free frosting.
- Toast coconut and nuts lightly for deeper flavor.
- Chill cake 15–30 minutes after frosting to make cleaner slices.
- Make ahead: Bake layers a day ahead and refrigerate; frost the next day for easier assembly.
Variations to try (playful options)
- Swap walnuts for macadamia nuts for a Hawaiian vibe.
- Add ½ cup golden raisins or chopped dried pineapple for extra chew.
- Make it gluten-free with a 1:1 GF flour blend.
- For a vegan version: use flax eggs, coconut oil instead of butter, and vegan cream cheese.
- Add shredded apple for seasonal variation.
- Drizzle with pineapple-caramel sauce for an indulgent finish.
Best ways to serve
Serve slightly chilled or at cool-room temp with a cup of strong coffee or herbal tea. Top slices with toasted coconut, extra chopped nuts, or a few fresh pineapple tidbits. For parties, cut into small squares for a dessert buffet; for birthdays, sandwich layers with a thicker frosting and press more coconut around the sides.
Storage and leftovers — quick tips
- Room temp (short term): Store in an airtight cake carrier for up to 24 hours.
- Fridge: Keep in an airtight container for up to 5 days. Bring to room temp before serving for best flavor.
- Freezing: Freeze unfrosted layers wrapped tightly (up to 2 months). Thaw overnight in fridge, then frost. Pro tip: freeze sliced portions for easy grab-and-go treats.
Mini FAQ (fast answers)
Can I make cupcakes instead?
Yes — bake at 325–350°F for 18–22 minutes. They’re perfect for events.
My cake sank a bit — why?
Check oven temp with a thermometer. Also avoid opening the oven early.
Do I have to use oil?
Oil keeps this cake super moist. Butter works but gives a firmer crumb.
Can the frosting be less sweet?
Reduce powdered sugar slightly and add a splash of lemon juice to counterbalance.
Will it be too heavy with both coconut and nuts?
When balanced correctly, the texture works. Use 1 cup total mix-ins (coconut + nuts) if you want lighter.
Why this cake works for seasons and occasions
This recipe straddles comfort and celebration. The spices warm cool evenings; the pineapple brightens spring and summer spreads. It travels well to potlucks, freezes okay for make-ahead prep, and fits holiday tables if you want something less traditional than pumpkin or pecan.
Substitutions that actually work
- Honey instead of part of the sugar (reduce liquid slightly).
- Applesauce for half the oil to reduce fat (keeps moisture).
- Greek yogurt for some of the oil gives body and tang.
- Pecans or macadamias for walnuts if you want a Hawaiian twist.
A note on health and nutrition (short)
Carrots add beta-carotene and fiber; nuts bring healthy fats and protein. This cake is still a dessert — indulgent but with real ingredients that add texture and nutrition. Portion mindfully and pair with fruit or coffee to balance.
Serving ideas beyond the plate
- Turn it into a trifle: layer cake cubes with whipped cream and extra pineapple chunks.
- Use as cake bars — press into a sheet pan and cut into squares for school or office treats.
- Mini-layer cakes: make small stacked rounds for individual desserts.
Final thoughts — why you should bake it this week
If you want a Hawaii Pineapple Carrot Cake that’s both nostalgic and adventurous, this is the one. It’s forgiving, adaptable, and loved by kids and grown-ups alike. Plus, it keeps well and improves slightly after a day in the fridge — true test of a great cake. Try it for brunch, bring it to the next family gathering, or make it on a random Tuesday just because.
Before you go — ingredient checklist for easy shopping
- All-purpose flour
- Granulated sugar
- Baking powder & baking soda
- Ground cinnamon (and optional nutmeg)
- Vegetable oil
- Eggs
- Fresh carrots (2 cups grated)
- Crushed pineapple, drained
- Shredded coconut
- Chopped walnuts (optional)
- Cream cheese & unsalted butter
- Powdered sugar & vanilla extract
One last FYI: this cake often gets better after the flavors have had time to settle — so don’t be afraid to bake it a day ahead. IMO, that’s practically a feature, not a flaw.
Oh — and because I promised variety: if you loved this Hawaiian Dessert recipe and want to explore other tropical-baked goods, try the Hawaiian Pineapple Carrot Cake spin (swap macadamias and add a pineapple rum glaze) or trim the sugar slightly for a lighter Fruity Cakes approach. This recipe family has endless, tasty branches.
Happy baking — and if you share a photo, tag me so I can see your gorgeous, tropical slices of bliss!
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Hawaiian Carrot Pineapple Cake – Delicious Moist Cake Recipes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
Bright, tender cake layers studded with grated carrot, sweet drained pineapple, and shredded coconut, finished with a silky cream-cheese frosting. This cake brings island vibes to any celebration—Easter, birthdays, potlucks, or a weekend treat.
Ingredients
Dry
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet / Mix-ins
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting lightly with flour (or line them with parchment).
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt until uniform.
- In a separate bowl beat the oil and eggs together until smooth. Fold in the grated carrots, drained pineapple, coconut and nuts (if using) so the fruit and veg are evenly distributed.
- Pour the wet mixture into the dry ingredients and gently fold until just combined — avoid vigorous mixing to keep the crumb light.
- Split the batter evenly between the two pans, smoothing the tops with a spatula.
- Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back slightly to the touch.
- Let the cakes rest in their pans for 10 minutes, then invert onto wire racks and cool completely before frosting.
- For the frosting: beat the cream cheese and butter until creamy. Gradually add the powdered sugar, then beat in the vanilla until the frosting is light and fluffy.
- Place one cooled layer on your serving plate, spread a generous layer of frosting, top with the second cake layer, and finish frosting the top and sides. Sprinkle with extra coconut, crushed pineapple pieces, or chopped nuts if you like.
Notes
- Notes & variations
- Drain the pineapple thoroughly — excess juice can make the batter too wet and affect baking time.
- Toast the coconut briefly in a dry skillet for a nuttier, deeper flavor before sprinkling on the cake.
- Layers can be baked ahead and frozen (unfrosted) up to 2 months; thaw in the fridge before assembling.
- To make cupcakes, portion batter into liners and bake 18–20 minutes.
- Omit coconut or nuts for a simpler version — the cake still holds up great without them.
- Storage
- Keep frosted cake refrigerated (because of the cream cheese) and bring to room temperature before serving. Stored in an airtight container it will keep several days; unfrosted layers freeze best for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
