Julia Koch
Tropical sweetness meets earthy richness in this unforgettable Hawaiian Carrot Pineapple Cake. It takes the classic carrot cake and sends it on a vacation to the islands, packing it with crushed pineapple, sweet coconut, and a tangy cream cheese frosting that drips with indulgence. Each slice is tender, moist, and bursts with a balance of spice and fruit, crowned with a sunny touch of pineapple and crunch from chopped pecans.
Whether you’re baking for a summer party, Easter brunch, or just because a rainy day needs a sunny dessert, this cake is your golden ticket. It looks as festive as it tastes, with its layered texture and tropical decoration. It’s a crowd-pleaser that feels fancy without demanding professional baker skills.
What Kind of Pineapple Should I Use?
Crushed pineapple in juice (not syrup) is key here. It blends seamlessly into the batter, boosting moisture and lending a natural sweetness that doesn’t overpower the other flavors. Don’t drain it – that extra juice goes straight into the batter and helps create that soft, tender crumb. If you’re feeling bold, small pineapple tidbits can add extra bursts of texture.
Ingredients for the Hawaiian Carrot Pineapple Cake
Carrots: Freshly grated carrots add natural sweetness, color, and a dense moist crumb.
Crushed Pineapple: Brings in tropical flavor and extra moisture that keeps the cake soft for days.
Sweetened Shredded Coconut: Enhances the texture and layers in subtle chewy sweetness.
Chopped Pecans or Walnuts: These nuts balance the sweetness with their earthy crunch. Optional but recommended.
All-Purpose Flour: The base that holds everything together. Keep it simple; no cake flour needed.
Baking Soda & Baking Powder: The leavening duo ensures a proper rise without making it airy.
Cinnamon & Nutmeg: Add a warm spice note that complements the sweetness of the fruit.
Eggs: Bind everything and provide richness.
Vegetable Oil: Keeps the crumb tender and moist without affecting flavor.
Brown Sugar & Granulated Sugar: A blend that adds depth and balances the tang from the pineapple.
Vanilla Extract: A touch of aroma to round out the flavors.
Cream Cheese Frosting: Classic pairing for carrot cake, its tang offsets the cake’s richness. Make sure your cream cheese is at room temp for smooth mixing.
How To Make the Hawaiian Carrot Pineapple Cake
Step 1: Prep Your Ingredients
Peel and grate your carrots, measure out the crushed pineapple (juice included), and toast your nuts lightly if using. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt. Set aside.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs with both sugars until creamy. Add the vegetable oil, vanilla extract, crushed pineapple with juice, and mix until well combined.
Step 4: Bring It All Together
Add the dry ingredients into the wet mixture and stir just until combined. Fold in the shredded carrots, coconut, and chopped nuts.
Step 5: Bake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Step 6: Frost and Decorate
Once the layers are completely cooled, spread a generous amount of cream cheese frosting between the layers and over the top and sides. Garnish with pineapple chunks, chopped pecans, and shredded coconut if desired.
Serving and Storing Hawaiian Carrot Pineapple Cake
This cake is best served slightly chilled or at room temperature, which keeps the frosting firm and the flavors vibrant. It’s ideal for slicing ahead of a gathering and can sit out for an hour or two without worry.
To store leftovers, cover the cake and refrigerate for up to 5 days. You can also freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Just thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely. You can bake the layers a day in advance and wrap them tightly. Assemble with frosting just before serving or store the entire frosted cake in the fridge.
What if I don’t like coconut?
You can omit the coconut without any major changes to the recipe. It adds texture and sweetness, but the cake remains flavorful without it.
Can I use fresh pineapple instead of canned?
Yes, but you’ll want to crush it well and include some juice. Make sure it’s sweet and ripe for the best flavor.
Is it okay to use butter instead of oil?
Butter gives a different texture. Oil is what keeps this cake super moist. If you swap, expect a slightly denser result.
How do I prevent the cake from sticking to the pan?
Grease your pans well and use parchment paper rounds on the bottom. Let cakes cool slightly before removing from the pans.
Can I use this batter for cupcakes?
Yes! It makes wonderful cupcakes. Fill liners 3/4 full and bake for about 20-22 minutes at 350°F.
Want More Dessert Ideas?
You might also like the Apple Enchiladas, a sweet and comforting treat, filled with warm cinnamon-spiced fruit. Or try Raspberry Crescent Rolls, which offer a fruity, flaky morning pick-me-up.
For something elegant yet easy, the Cheesecake Deviled Strawberries are a no-bake wonder. You could also explore Moist Apple Crumble Coffee Cake if you love a buttery streusel finish.
And don’t miss the Indulgent Chocolate Chess Pie for a rich, sliceable chocolate dream.
Pin and Tell Me How Yours Turned Out
You can save this to your dessert boards for next time. Just click the Pin button.
If you make it, I’d love to hear how it turned out. Did you go heavy on the pineapple? Did you add macadamias? Leave a comment below. I’m always curious how others bake it.
Hawaiian Carrot Pineapple Cake
- Total Time: 1 hour
- Yield: 10-12 slices
Description
A moist and tropical twist on the classic carrot cake, this Hawaiian Carrot Pineapple Cake is layered with crushed pineapple, shredded coconut, and toasted pecans, then smothered in luscious cream cheese frosting. It’s perfect for spring celebrations or whenever you crave a fruity, spiced dessert.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated carrots
1 (20 oz) can crushed pineapple (with juice)
1 cup sweetened shredded coconut
1/2 cup chopped pecans or walnuts (optional)
Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil, vanilla, and pineapple with juice. Stir to combine.
- Gradually add dry ingredients to wet mixture. Mix until just combined.
- Fold in grated carrots, coconut, and nuts (if using).
- Divide batter between pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost cooled cakes with cream cheese frosting and decorate with extra pineapple, nuts, or coconut as desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
