There’s something magical about Hawaiian Carrot Pineapple Cake that keeps everyone coming back for seconds. It’s the kind of dessert that feels like sunshine on a plate—sweet, moist, and filled with warm, comforting flavors. Imagine biting into a fluffy carrot cake, only to be surprised by juicy pineapple bits and coconut undertones. Whether you’re baking for a family gathering or just craving a tropical escape, this cake delivers island vibes in every bite.
Why You’ll Love This Hawaiian Carrot Pineapple Cake Recipe
This Hawaiian Carrot Pineapple Cake isn’t your average carrot cake—it’s better. Here’s why:
- Unbeatable Moisture: Thanks to crushed pineapple and carrots.
- One-Bowl Simplicity: Mix everything in one bowl—less mess, more joy.
- Versatile for All Occasions: Bake as a sheet cake, layer cake, or cupcakes.
- Beginner-Friendly: No fancy equipment or skills needed.
If you’re new to baking or short on time, this tropical treat is forgiving and fabulous.
Fun Facts About Hawaiian Carrot Pineapple Cake
- This cake is a fusion of American carrot cake and tropical Hawaiian flavors.
- Crushed pineapple was a popular ingredient in 1950s Southern cooking—Hawaii made it mainstream.
- Some variations include chopped macadamia nuts or coconut for extra island flair.
- It’s often topped with cream cheese frosting, but coconut whipped cream works beautifully too.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1¼ cups granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make Hawaiian Carrot Pineapple Cake
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper. Lightly dust with flour for easy release.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla until well-blended and slightly thickened.
Bring It All Together: Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Fold in the Good Stuff: Gently stir in the grated carrots, drained crushed pineapple, shredded coconut, and chopped nuts (if using). Be careful not to overmix.
Divide & Bake: Evenly divide the batter between the four pans (use a kitchen scale for accuracy). Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Layers: Let the cakes cool in their pans for 10 minutes. Then turn them out onto a wire rack and allow to cool completely before frosting.
Frost & Assemble: Prepare the cream cheese frosting. Place one cake layer on a serving plate or cake stand, spread frosting evenly on top, then repeat with the remaining layers. Finish with a generous layer of frosting on top and sides. Decorate with toasted coconut or extra walnuts if desired.
Hawaiian Carrot Pineapple Cake Tips and Twists
- Grate Fresh Carrots for better texture—don’t use pre-shredded!
- Drain the Pineapple well to avoid soggy cake.
- Room-Temp Ingredients make smoother batter and frosting.
- Toasted Coconut on top adds an irresistible crunch.
- Use Parchment Paper for easy pan removal.
Variations:
- Swap walnuts for macadamia nuts.
- Add raisins for an extra fruity bite.
- Skip the frosting and dust with powdered sugar for a lighter treat.
Storage, Reheating, and Make-Ahead Tips for Hawaiian Carrot Pineapple Cake
- Storage: Refrigerate covered for up to 5 days.
- Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
- Make-Ahead: Bake the cake a day in advance; frost before serving.
This cake also freezes well—wrap individual slices and thaw overnight in the fridge.
Serving Suggestions for Hawaiian Carrot Pineapple Cake
Turn this cake into a centerpiece with creative pairings:
- With Coffee: Perfect for brunch or a midday treat.
- Alongside Fresh Fruit: Pineapple slices or mango for added tropical flair.
- Decorated with Edible Flowers: Impress guests at spring or summer events.
- With Coconut Ice Cream: A dreamy dessert duo.
- Drizzled with Caramel Sauce: For an indulgent twist.
FAQ
Can I make this cake gluten-free?
Yes! Substitute with a 1:1 gluten-free baking flour.
What’s the best way to grate carrots?
Use a box grater’s fine side for the softest texture.
Can I freeze this cake?
Absolutely—freeze unfrosted for best results.
Can I make cupcakes with this recipe?
Yes, bake at 350°F for 20–25 minutes.
Can I leave out the nuts?
Totally. The cake is just as delicious without them.
Enjoy Your Hawaiian Carrot Pineapple Cake
Let every bite of your Hawaiian Carrot Pineapple Cake transport you to the tropics. It’s rich, moist, and bursting with sunshiney flavors. Whether it’s your first time baking or you’re a seasoned pro, this cake is a sweet reminder that simple ingredients can create something truly unforgettable. Serve it chilled or slightly warm—either way, it’s sure to win hearts.
Hawaiian Carrot Pineapple Cake
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1¼ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts optional
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease four 8-inch round cake pans.
- In a large bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars, eggs, oil, and vanilla.
- Stir wet and dry ingredients together until just combined.
- Fold in carrots, pineapple, coconut, and nuts.
- Divide batter evenly into pans.
- Bake for 22–26 minutes or until a toothpick comes out clean.
- Cool completely. Frost and layer using the cream cheese frosting.
Notes
Calories: ~420 per slice (based on 12 servings)
Explore More Recipes
Keep the tropical vibes going with these recipes from Abby’s Recipes. Try the Hawaiian Roll French Toast for a sweet, fluffy breakfast that pairs perfectly with your cake’s pineapple notes. For a savory balance, whip up the Grilled Shrimp Recipe—its light, zesty flavors complement the cake’s richness. Craving another dessert? The Strawberry Shortcake adds a fruity twist to your baking lineup. Explore more at Abby’s Recipes for endless inspiration!