How to Make Hawaiian Carrot Pineapple Cake That’s Moist, Tropical & Irresistible

 

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If you’ve been searching for a cake that’s bursting with island flavor, incredibly moist, and just the right amount of sweet—this Hawaiian Carrot Pineapple Cake is your dream come true. Combining shredded carrots, crushed pineapple, warm spices, and toasted coconut, this tropical twist on the classic carrot cake is a must-have for family gatherings, Easter brunch, or just because you’re craving something extra special.

Let’s dive into the aloha-filled deliciousness of this crowd-pleasing dessert!

Why You’ll Love This Hawaiian Carrot Pineapple Cake

One bite of this cake and you’ll be hooked—here’s why:

• Ultra-moist from the crushed pineapple and oil

• Tropical flavors that transport you straight to Hawaii

• No mixer needed – just bowls and a spoon

• Perfectly spiced with cinnamon and nutmeg

• Topped with creamy cream cheese frosting

Whether you're an experienced baker or a beginner in the kitchen, this recipe is easy to follow and delivers rich, bakery-style results every time.

The Secret Ingredients That Make It Unforgettable

The beauty of this cake lies in its fresh, wholesome ingredients:

• Shredded carrots – for texture, sweetness, and nutrients

• Crushed pineapple – adds moisture and tropical flavor

• Unsweetened shredded coconut – for that signature Hawaiian touch

• Chopped pecans or walnuts (optional) – adds a satisfying crunch

• Warm spices like cinnamon and nutmeg – for depth and warmth

• Cream cheese frosting – because no carrot cake is complete without it

Tip: You can even fold in golden raisins or chunks of banana for more fruity flair!

Ingredients You’ll Need

Here’s what you’ll need to bake this tropical beauty:

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 3 large eggs

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups grated carrots (about 3 large carrots)

• 1 cup crushed pineapple, drained

• 1/2 cup unsweetened shredded coconut

• 1/2 cup chopped nuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

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How to Make Hawaiian Carrot Pineapple Cake (Step-by-Step)

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans. You can also use parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

3. Combine the Wet Ingredients

In a large mixing bowl, whisk eggs, sugars, oil, and vanilla until smooth and well combined.

4. Add the Star Ingredients

Fold in the grated carrots, crushed pineapple, coconut, and nuts (if using).

5. Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture. Stir just until no streaks of flour remain. Do not overmix.

6. Bake the Cake

Pour the batter into the prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

Let’s Talk Cream Cheese Frosting

This dreamy frosting balances the tropical cake with its tangy sweetness.
To make it:

Beat the softened cream cheese and butter until creamy. Add in vanilla and salt. Gradually add powdered sugar until you reach a smooth, fluffy consistency.
Optional: Garnish with extra coconut flakes, crushed pineapple pieces, or chopped nuts for added flair.

Variations You’ll Want to Try

Love to personalize your bakes? Try these tasty twists:

• Make cupcakes: Use a muffin tin and bake for 18–22 minutes

• Add banana: Mix in 1 mashed ripe banana for more tropical sweetness

• Use almond flour: For a gluten-free version, substitute part of the flour with almond flour

• Add golden raisins or chopped dates for chewy bursts of sweetness

Why This Cake Goes Viral

This cake is everything people are craving right now:

• Naturally moist and rich without being too heavy

• Easy one-bowl prep—no fancy equipment

• Infused with island flavor that feels indulgent and comforting

• Perfect for holidays, potlucks, or casual baking days

It’s the kind of recipe that gets shared on Pinterest and Instagram—especially when topped with toasted coconut and served on a tropical-themed platter.

Storing & Serving Tips

• Refrigerate leftovers: Due to the cream cheese frosting, store in an airtight container in the fridge for up to 5 days.

• Make ahead: You can bake the cake a day in advance and frost the next day.

• Freezing: Wrap individual slices or the unfrosted cake in plastic wrap and freeze for up to 2 months.

Final Thoughts: A Slice of Aloha in Every Bite

This Hawaiian Carrot Pineapple Cake is everything you love about traditional carrot cake—with a sunny, tropical upgrade. The pineapple brings moisture and zing, the coconut adds a chewy sweetness, and the cream cheese frosting ties it all together. It’s the ultimate feel-good dessert—light enough for summer, cozy enough for fall, and perfect year-round.

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