Lorenzo Devereaux
This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake. Packed with shredded carrots, juicy pineapple, and warm spices, it’s rich and moist with a delightful crunch from nuts or coconut. The tangy cream cheese frosting layered between each bite makes it irresistible, while a hint of tropical sweetness elevates this dessert to a whole new level.
Whether you’re celebrating a special occasion or simply craving something sweet, this cake is perfect for bringing a touch of island flavor to your table. The caramelized pineapple and the tender crumb of the cake give it that melt-in-your-mouth experience that keeps everyone coming back for seconds.
What Makes This Hawaiian Carrot Pineapple Cake So Special?
The combination of carrots and pineapple is what sets this cake apart from the traditional version. The pineapple keeps the cake incredibly moist while adding a natural sweetness that balances perfectly with the spices. The cream cheese frosting gives it that tangy contrast, and the optional addition of shredded coconut or chopped nuts adds texture for those who love a bit of crunch.
Ingredients for the Hawaiian Carrot Pineapple Cake
- Carrots – Freshly grated carrots add natural sweetness and moisture to the cake.
- Crushed Pineapple – Provides a tropical flavor and keeps the cake tender.
- All-Purpose Flour – The base for structure and crumb.
- Sugar (Granulated and Brown) – A mix of sugars enhances sweetness and adds a caramel-like depth.
- Eggs – Bind the ingredients and give the cake structure.
- Vegetable Oil – Keeps the cake soft and moist.
- Baking Powder & Baking Soda – Help the cake rise beautifully.
- Ground Cinnamon & Nutmeg – Infuse warm, comforting spice.
- Vanilla Extract – Enhances the overall flavor.
- Cream Cheese – Essential for the rich, tangy frosting.
- Butter – Blended with cream cheese for a smooth frosting texture.
- Powdered Sugar – Sweetens and thickens the frosting.
- Optional: Shredded Coconut or Chopped Walnuts/Pecans – Adds crunch and extra tropical flair.
How To Make the Hawaiian Carrot Pineapple Cake
Step 1: Prep the Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Grate the carrots finely and drain the crushed pineapple if it’s too watery.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. This ensures the spices are evenly distributed throughout the cake.
Step 3: Combine Wet Ingredients
In another bowl, beat together the eggs, vegetable oil, both sugars, and vanilla extract until smooth. The brown sugar adds depth and keeps the cake moist.
Step 4: Fold in Carrots and Pineapple
Gradually add the grated carrots and crushed pineapple to the wet mixture. If using shredded coconut or nuts, fold them in at this stage.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake soft.
Step 6: Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
Step 7: Prepare the Cream Cheese Frosting
Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar and a splash of vanilla extract, whipping until smooth and fluffy.
Step 8: Assemble and Decorate
Place one cake layer on a serving plate, spread frosting generously, then top with the second cake layer. Frost the top and sides, finishing with swirls of frosting and a sprinkle of chopped nuts or coconut for garnish.
Serving and Storing Your Hawaiian Carrot Pineapple Cake
This cake is best served chilled or at room temperature, allowing the flavors to meld beautifully. The cream cheese frosting firms up slightly when cold, giving each slice a neat, decadent look. Cut generous slices and garnish with a fresh mint sprig or a wedge of orange for a vibrant presentation.
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
What to Serve With Hawaiian Carrot Pineapple Cake?
1. Fresh Tropical Fruit Salad
A mix of mango, papaya, and kiwi complements the cake’s tropical vibe.
2. Coconut Ice Cream
Creamy coconut ice cream pairs perfectly with the spiced cake layers.
3. Vanilla Bean Whipped Cream
A light and airy topping for those who prefer less frosting.
4. Iced Chai Latte
The spiced notes of chai echo the cinnamon and nutmeg in the cake.
5. Sparkling Pineapple Punch
A fizzy, refreshing drink to enhance the pineapple flavor.
6. Dark Roast Coffee
The rich bitterness balances the sweetness of the cake beautifully.
7. Roasted Macadamia Nuts
Offer a crunchy snack alongside for extra tropical flair.
8. Passion Fruit Sorbet
A tangy, fruity contrast that cleanses the palate between bites.
Want More Tropical Dessert Ideas?
If you love this Hawaiian Carrot Pineapple Cake, you might enjoy these other sweet and fruity delights:
- Tasty Pineapple Juice Cake for an extra burst of pineapple goodness.
- Decadent Carrot Cake Bars with Cream Cheese Frosting for a snackable version of this cake.
- Hawaiian Banana Bread packed with tropical flavor.
- Lemon Curd Cake – A Sweet Zesty Dream in Every Bite if you’re craving something citrusy and light.
- Tasty Pineapple Juice Cake for pineapple lovers who can’t get enough!
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And let me know in the comments how yours turned out. Did you go heavy on the nuts or skip them? Did you add coconut for extra texture? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
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Hawaiian Carrot Pineapple Cake
Equipment
- Mixing bowls
- Electric mixer
- Two 9-inch round cake pans
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup shredded coconut or chopped walnuts/pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat eggs, oil, sugars, and vanilla until smooth.
- Fold in carrots, pineapple, and optional coconut or nuts.
- Combine wet and dry ingredients; mix gently.
- Bake for 30–35 minutes. Cool 10 minutes before transferring to a wire rack.
- Beat cream cheese and butter until creamy; add powdered sugar and vanilla until fluffy.
- Frost cake and garnish with nuts or coconut.