Hawaiian Carrot Pineapple Cake brings tropical sweetness and warm spice together in a moist, decadent dessert that’s perfect for celebrations or casual gatherings. Every bite features earthy carrot, juicy pineapple, crunchy nuts, and coconut, layered into a soft cake with luscious cream cheese frosting.
This recipe is a vacation for your tastebuds—whether served for dessert or as a sweet snack, it balances comforting old-fashioned carrot cake flavor with bright tropical vibes. Prepare to wow your guests and maybe find a new family favorite in your baking lineup!
Why You’ll Love It
The unique combination of flavors and textures sets this cake apart. The pineapple keeps it incredibly moist, while carrots add natural sweetness and depth. Coconut and nuts bring chew and crunch, and the classic cream cheese frosting offers rich tang and creaminess.
With a one-bowl batter, easy prep, and dazzling results, this cake works for beginner bakers and experts alike. Its sunny flavor and festive look make it perfect for birthdays, holidays, or any occasion needing a standout treat.
Key Ingredients
Fresh carrots and canned crushed pineapple build the cake’s foundation, adding moisture and a gentle sweetness that’s unmistakable. Sweetened shredded coconut emphasizes the tropical flair, while chopped walnuts or pecans offer a little crunch. Basic pantry baking ingredients—eggs, flour, sugar, and oil—keep it accessible.
A mixture of warm spices, especially cinnamon, brings out the cozy undertones that blend beautifully with the cake’s island-inspired notes. Classic cream cheese, butter, and powdered sugar make an ultra-smooth, tangy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 1/4 cup applesauce (or extra oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup canned crushed pineapple, well drained
- 3/4 cup sweetened shredded coconut
- 3/4 cup chopped walnuts or pecans
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Optional: extra shredded coconut or pineapple tidbits for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment for easy removal. In a large mixing bowl, sift together the flour, baking soda, cinnamon, and salt. In a separate bowl, beat the eggs until light and frothy, then add granulated sugar, brown sugar, oil, applesauce, and vanilla. Whisk well until completely combined.
Gradually stir the dry ingredients into the wet mixture, mixing just until you have a smooth, thick batter. Fold in grated carrots, crushed pineapple (be sure to drain thoroughly), shredded coconut, and chopped nuts until evenly distributed. Pour the batter into your prepared pan, smoothing the top with a spatula for an even bake.
Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with crumbs (but not wet batter). Remove the cake from the oven and let cool completely in the pan before frosting.
For the cream cheese frosting, beat softened cream cheese and butter together until creamy and lump-free. Mix in vanilla extract. Gradually add powdered sugar, beating until the frosting is thick, smooth, and fluffy.
Once the cake is cool, spread frosting evenly over the top, then sprinkle with extra coconut, nuts, or pineapple bits if desired.
Slice into squares or bars and serve chilled or at room temperature. Store leftovers covered in the fridge, which keeps the cake moist and the frosting fresh.
Tips & Tricks
Drain pineapple fully to avoid excess moisture in the batter. For finer texture, grate carrots by hand instead of using pre-shredded. Toast the nuts and coconut lightly before adding for more depth of flavor.
For layer cake, divide batter between two 8-inch pans and reduce bake time to 28–32 minutes, testing for doneness. Frost only when the cake is truly cool for a smooth finish.
Substitutions
Swap pecans for walnuts, or use sunflower seeds for a nut-free version. Unsweetened coconut works for less sweetness. Applesauce helps lighten the oil content, but you can use all oil for classic richness. Add raisins or golden raisins for extra chew. Gluten-free baking flour yields good results if needed.
Serving Suggestions
Serve with fresh tropical fruit like kiwi, mango, or pineapple on the side for sampling. For parties, decorate each piece with a pineapple tidbit and sprinkle with coconut. Pair with iced tea or coffee for brunch.
For celebrations, chill cake before slicing for clean edges and beautiful layers. It’s delightful chilled or after a brief rest at room temperature.
Make-Ahead & Storage
Bake the cake up to two days ahead; cover tightly and refrigerate to preserve moisture. Frost the cake the same day of serving or the day before. Store leftovers in an airtight container in the fridge for up to five days. The frosting keeps the cake tender and soft, and the flavors only intensify overnight.
Nutrition Note
Carrots and pineapple add vitamin C, beta-carotene, and antioxidants to the cake. Using applesauce in place of some oil reduces fat. Nuts bring healthy fats and protein. The cake offers comfort and nutrition, making it a better-for-you treat when enjoyed in moderation. For lower sugar, halve the frosting or use a light glaze.
Variations
Make mini bundt cakes, cupcakes, or a layered round cake for special occasions. Add a bit of ginger or nutmeg to the spices for extra warmth. Substitute coconut flour for part of the all-purpose flour.
Decorate frosted cake with edible flowers or shredded carrots for a festive spring touch. Swap cream cheese frosting for whipped pineapple buttercream for more tropical flair.
Final Thoughts
Hawaiian Carrot Pineapple Cake is a crowd-pleasing, delightfully moist dessert that truly transports you to the tropics. With its blend of spice, sweetness, and creamy richness, it’s equally fitting for birthdays, potlucks, and cozy nights at home. Baking this cake is about bringing a little sunshine to any day—slice and savor the sunny tropical twist!
