Dessert

Hawaiian Carrot Pineapple Cake: Tropical Flavor Explosion Recipe

Name: Hawaiian Carrot Pineapple Cake: Tropical Flavor Explosion Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 0.5 tsp salt; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 1.5 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 2 cups grated carrots (freshly grated); 1 cup crushed pineapple (lightly drained); 0.75 cup shredded coconut (sweetened or unsweetened); 8 oz cream cheese (softened); 0.5 cup unsalted butter (softened); 3 cups powdered sugar (sifted); 1 tsp vanilla extract; 1 tbsp pineapple juice (optional, for flavor)

BySophie Carsel October 19, 2025October 19, 2025

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Introduction

This Hawaiian Carrot Pineapple Cake is a delightful tropical flavor explosion that combines moist carrot cake with sweet pineapple and coconut. Topped with a creamy cream cheese frosting, it’s perfect for bringing a taste of the islands to your kitchen.

A close-up view of a two-layer carrot cake slice on a white plate with a few pieces of pineapple on the side. The cake layers are a rich brown with visible crumb texture. Between the two cake layers is a thick, smooth, creamy white frosting layer. The outside of the cake is also covered in the same creamy frosting. The top of the cake slice is sprinkled with shredded white coconut and small orange carrot shreds, adding texture and color contrast. The background shows soft focus greenery with warm light. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tsp baking soda
0.5 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
1.5 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups grated carrots (freshly grated)
1 cup crushed pineapple (lightly drained)
0.75 cup shredded coconut (sweetened or unsweetened)
8 oz cream cheese (softened)
0.5 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
1 tsp vanilla extract
1 tbsp pineapple juice (optional, for flavor)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 3: In another bowl, beat the eggs, vegetable oil, sugar, and 2 teaspoons vanilla extract until smooth. Stir in the grated carrots, crushed pineapple, and shredded coconut.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool completely in the pan before applying the frosting.
Step 7: To make the frosting, beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar, 1 teaspoon vanilla extract, and pineapple juice if using, then beat until light and fluffy.
Step 8: Spread the frosting evenly over the cooled cake. Garnish with extra shredded coconut or pineapple pieces if desired.

Tips & Variations

For extra moisture and flavor, use freshly grated carrots and lightly drain the pineapple to avoid a soggy cake.
You can substitute shredded unsweetened coconut for sweetened to reduce sugar content.
Try adding chopped macadamia nuts or walnuts for a crunchy texture.
If you prefer, make cupcake-sized portions by dividing the batter into a lined muffin tin and baking for about 20–25 minutes.

Storage

Store the cake covered in the refrigerator for up to 5 days to keep the frosting fresh. Bring to room temperature before serving for the best flavor. You can also freeze the unfrosted cake layer wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

A slice of two-layer carrot cake sits on a white plate with a few pieces of pineapple around it. The bottom layer is a moist, brown crumbly cake, topped with a thick, smooth, and creamy white frosting layer. Above it is another brown cake layer, followed by a thick top of creamy white frosting spreading evenly around the sides. The cake is decorated with toasted orange and white coconut flakes on top, adding texture and color contrast. The plate is placed on a white marbled surface with a blurred green background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crushed pineapple?

Yes, canned crushed pineapple works well. Just be sure to lightly drain it to prevent excess moisture in the cake.

Can I make this cake gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture may vary slightly but should still be delicious.