Thank you so much for being here! Seriously, this recipe is close to my heart—it’s the kind of cake that reminds you how something humble can still be incredibly special. Moist, flavorful, and layered with sunshine in every bite, this Hawaiian Carrot Pineapple Cake is truly one of the best things to ever come out of my oven.
It’s the perfect dessert for Easter, brunches, birthdays, or honestly—just because. This one’s for the carrot cake lovers who want something extra. The pineapple brings a subtle sweetness, the carrots add earthiness, and the cream cheese frosting? Don’t even get me started.
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What Is Hawaiian Carrot Pineapple Cake?
Imagine the cozy, spiced comfort of a classic carrot cake—but now add crushed pineapple, coconut, and chopped nuts to the mix. The result is super moist, tender, and naturally sweet, with a hint of tropical flair that takes it over the top.
Topped with tangy cream cheese frosting (and maybe a little toasted coconut if you’re feeling fancy), this cake is everything. Think: carrot cake with a lei and a beachside breeze.
Why You’ll Love This Cake
- Moist and flavorful with zero dry crumbs in sight
- Easy to make—no mixer required
- Make-ahead friendly and tastes even better the next day
- Freezer-friendly for longer storage
- Perfect for holidays, parties, or whenever you need cake (aka always)
What Does It Taste Like?
This cake is soft, rich, and packed with texture—from the finely grated carrots to the bits of pineapple and coconut. It has warm, comforting spice, natural sweetness, and a tangy-sweet cream cheese frosting that pulls everything together.
It’s sweet, but not too sweet. Rich, but not heavy. Basically: it’s a hug in cake form.
Benefits of This Recipe
- Naturally moist—no need for tons of oil or butter
- A great way to use up leftover carrots or canned pineapple
- Feeds a crowd with minimal effort
- Easily customizable for add-ins (see below!)
- Everyone always asks for the recipe!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg (optional)
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 3 large)
- 1 cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional topping: toasted coconut or chopped nuts
Tools You’ll Need
- Mixing bowls
- 9×13” baking pan or two 8” round pans
- Rubber spatula or wooden spoon
- Box grater or food processor
- Electric mixer (for frosting)
Ingredient Additions and Substitutions
✨ Make it your own!
- Swap nuts for raisins or chopped dates
- Use coconut oil instead of vegetable oil
- Sub whole wheat pastry flour for a healthier twist
- Add orange zest to the batter or frosting for extra brightness
- Make it into cupcakes—just reduce bake time to 18–22 minutes
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 your baking pan(s), or line with parchment.
2. Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mix the wet ingredients
In a large bowl, combine oil, both sugars, eggs, and vanilla. Stir until smooth and well blended.
4. Add the mix-ins
Fold in grated carrots, pineapple, coconut, and nuts (if using). The batter will be thick and chunky—in the best way!
5. Combine
Add the dry ingredients to the wet mixture and stir just until everything is evenly combined. Don’t overmix!
6. Bake
Pour into your prepared pan(s) and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting
In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Spread generously over the cooled cake.
What to Serve with Hawaiian Carrot Pineapple Cake
This cake is show-stopping on its own, but if you’re creating a full dessert spread or a holiday brunch table, here are some flavor-packed additions to serve alongside it:
- Blackstone French Toast – Perfect for brunch, golden and crisp with rich custard flavor
- Cinnamon Maple Baked Apples – Warm, soft, spiced apples that pair beautifully with carrot cake
- Cinnamon Swirl Donut Bread – Moist, cinnamon-swirled bread that’s perfect for snack tables and sweet cravings
Tips for the Best Cake Ever
- Use finely grated carrots—they melt into the batter and keep it moist
- Drain the pineapple well, or your cake might be too wet
- Don’t skip the frosting (unless you’re doing a glaze, which is also delicious)
- Make it ahead—the flavors get even better after a day in the fridge!
- Top with toasted coconut for extra crunch and flavor
Storage & Freezing
- Fridge: Store frosted cake in an airtight container for up to 5 days
- Freezer: Wrap unfrosted cake tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
- Make-ahead tip: Bake the cake a day early and frost before serving for the best flavor!
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes! Just finely chop and drain well.
Can I make it gluten-free?
You can try a 1:1 gluten-free baking flour—results may vary slightly, but it should work!
Can I bake it as a layer cake?
Yes! Use two 8-inch round pans and bake for 30–35 minutes.
Can I reduce the sugar?
Yes, you can cut both sugars slightly without losing the cake’s structure.
Final Thoughts: Sunshine in Every Slice ☀️
This Hawaiian Carrot Pineapple Cake is pure joy. It’s comforting, flavorful, tropical, and topped with a cloud of cream cheese frosting—what more could you want? It’s perfect for sharing with family, taking to potlucks, or enjoying with a cup of tea when you need a little pick-me-up.
Once you try it, it’s definitely going on your “forever favorites” list. Promise.
Still hungry for more feel-good bakes? Here are some cozy treats you’ve gotta try next:
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Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is a tropical twist on classic carrot cake—moist, warmly spiced, and loaded with crushed pineapple, coconut, and fresh carrots. It’s topped with rich cream cheese frosting and perfect for bake sales, holidays, or whenever you’re craving a sunshine-sweet treat. A must-try for fans of carrot cake with pineapple and coconut!
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: toasted coconut or extra chopped nuts for topping
- Preheat oven to 350°F (175°C). Grease a 9×13” pan or two 8” round pans and set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Fold in grated carrots, crushed pineapple, coconut, and nuts (if using).
- Stir the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan(s) and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Let cake cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until light and fluffy.
- Spread frosting over the cooled cake and top with toasted coconut or chopped nuts if desired.
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Finely grate the carrots so they melt into the cake and keep it super moist.
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Be sure to drain the crushed pineapple well to avoid excess moisture.
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This cake tastes even better the next day—great for make-ahead!
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You can bake this as a layer cake, sheet cake, or cupcakes (adjust baking time).
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Not into coconut? Feel free to leave it out or swap it with raisins.