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!
Calories: 420kcal
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13” 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.
Notes
- Finely grate the carrots so they melt into the cake and keep it super moist.
- Be sure to drain the crushed pineapple well to avoid excess moisture.
- This cake tastes even better the next day—great for make-ahead!
- You can bake this as a layer cake, sheet cake, or cupcakes (adjust baking time).
- Not into coconut? Feel free to leave it out or swap it with raisins.