Description

Moist, tropical, and bursting with flavor, this Hawaiian Carrot Pineapple Cake is a delightful twist on the classic carrot cake. With sweet crushed pineapple, shredded carrots, coconut, and warm spices baked into every bite, it’s topped with a silky cream cheese frosting that takes it over the top. Perfect for birthdays, potlucks, or just because—it’s a cake that tastes like a slice of island paradise.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups shredded carrots
1 cup crushed pineapple (drained, but reserve 2 tbsp juice)
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
3½ cups powdered sugar
1 tsp vanilla extract
1–2 tbsp reserved pineapple juice (or milk for thinning)

Optional Garnish:

Extra chopped nuts
Toasted coconut flakes
Pineapple tidbits or carrot curls

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Oven & Pan

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish or line with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in shredded carrots, crushed pineapple, coconut, and chopped nuts if using.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread evenly.
Bake for 40–45 minutes (for 9×13) or 30–35 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.

Step 6: Make the Cream Cheese Frosting

In a mixing bowl, beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar, one cup at a time.
Beat in vanilla and enough pineapple juice to reach your desired consistency—thick but spreadable.

Step 7: Frost & Garnish

Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
Garnish with toasted coconut, chopped nuts, or pineapple if desired.
Slice and serve—or chill for a few hours for an even firmer, more flavorful cake.

Notes

Drain Pineapple Well – Too much liquid can make the cake soggy.

Use Freshly Grated Carrots – Pre-shredded ones are too dry and coarse.

Don’t Overmix – Stir just until everything is combined to keep the cake light.

Let Cake Cool Completely – Otherwise, the frosting may melt.

Add Raisins or Banana – For more tropical vibes, stir in ½ cup raisins or mashed banana.

Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: Hawaiian-American Fusion