Get ready to fall in love with this delightful Hawaiian Carrot Pineapple Cake! Packed with juicy pineapple, shredded carrots, and warm spices, this tropical twist on classic carrot cake is pure magic. Each bite is bursting with rich flavor, moist texture, and just the right amount of sweetness. Trust me, this one’s a game changer — perfect for spring gatherings, Easter brunch, or anytime you’re craving a slice of paradise. Bonus: It’s super easy to make, and your kitchen will smell incredible!
Whether you’re a seasoned baker or just starting out, this recipe is a breeze. The combination of pineapple and carrots creates a wonderfully moist cake, while a luscious cream cheese frosting ties it all together. It’s like a tropical vacation for your taste buds — no plane ticket required!
Why You’ll Love This Hawaiian Carrot Pineapple Cake (Moist, Tropical & Irresistible!)
This isn’t just any carrot cake — it’s a flavor-packed twist that’s going to steal the show at your next gathering! Here’s why this Hawaiian Carrot Pineapple Cake deserves a spot in your recipe book:
- Moist & Tender: The combination of juicy pineapple and shredded carrots creates an incredibly soft, melt-in-your-mouth texture. No dry cake here — just pure perfection in every bite!
- Delightfully Tropical: Bursting with sweet pineapple, warm cinnamon, and rich brown sugar, this cake brings a taste of the islands right to your kitchen.
- Incredibly Easy to Make: No complicated techniques — just simple steps for a foolproof cake that’s perfect for beginner bakers and seasoned pros alike.
- Perfectly Balanced Flavors: The sweetness of pineapple pairs beautifully with the earthy carrots and cozy spices. Plus, that dreamy cream cheese frosting? Absolutely irresistible!
- Ideal for Any Occasion: From Easter brunch and spring picnics to birthdays and potlucks, this cake is guaranteed to impress your guests. (And trust me, they’ll be asking for the recipe!)
If you’re looking for a dessert that’s rich, tropical, and downright unforgettable, this is the one. Don’t be surprised if you find yourself sneaking back for seconds (or thirds!).
Ingredients for Hawaiian Carrot Pineapple Cake
This delightful cake comes together with simple pantry staples and a few tropical ingredients. Here’s what you’ll need to create a moist, flavorful masterpiece:
For the Cake:
- All-Purpose Flour – Provides structure for the cake, ensuring a soft yet sturdy texture.
- Granulated Sugar – Sweetens the cake just right, balancing the tangy pineapple.
- Brown Sugar – Adds a rich, caramel-like flavor and helps create that moist, tender crumb.
- Ground Cinnamon – Brings warmth and depth, giving the cake that signature cozy spice.
- Ground Cinnamon – Essential for that perfect rise and fluffy texture.
- Salt – Balances the sweetness and enhances the overall flavor.
- Eggs – Helps bind the ingredients together and adds richness.
- Vegetable Oil – Keeps the cake incredibly moist without weighing it down.
- Crushed Pineapple (with juice) – The star ingredient! Adds tropical sweetness and keeps the cake ultra-moist.
- Shredded Carrots – Brings natural sweetness, a tender texture, and that classic carrot cake vibe.
- Sweetened Shredded Coconut – Boosts the tropical flavor and adds a delightful chewy texture.
- Chopped Pecans (optional) – For a delicious nutty crunch in every bite. Swap with walnuts if you prefer!
- Vanilla Extract – Enhances all those sweet, warm flavors.
For the Cream Cheese Frosting:
- Cream Cheese – The secret to a rich, tangy frosting that pairs perfectly with the sweet cake.
- Butter – Adds richness and creaminess to the frosting.
- Powdered Sugar – Sweetens the frosting without adding graininess.
- Vanilla Extract – Ties everything together with a hint of warm, sweet flavor.
💡 Ready to make this tropical delight? Find all the exact measurements in the recipe card below!
How to Make Hawaiian Carrot Pineapple Cake
This easy recipe comes together in just a few simple steps. Follow along, and you’ll have a moist, tropical masterpiece ready to impress in no time!
Phase 1: Preparing the Ingredients
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan. You can also line it with parchment paper for easy cleanup.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, and salt. This step ensures all the dry ingredients are evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
- Combine the Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Don’t overmix — a few lumps are perfectly fine!
- Add the Stars of the Show: Fold in the crushed pineapple (with its juice), shredded carrots, coconut, and pecans (if using). The batter will be thick — that’s exactly what you want!
Phase 2: Baking the Cake
- Pour & Spread: Pour the batter into your prepared baking pan and spread it evenly with a spatula.
- Bake to Perfection: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and your kitchen will smell amazing!
- Cool Completely: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before frosting.
Phase 3: Making the Frosting & Serving
- Whip Up the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract for that perfect hint of sweetness.
- Frost the Cake: Spread the cream cheese frosting generously over the cooled cake. For extra flair, sprinkle some shredded coconut or chopped pecans on top.
- Slice & Enjoy: Cut into squares, grab a fork, and dive into this tropical dream! Trust me, one slice won’t be enough.
This cake is perfect for parties, potlucks, or just a cozy night in. Don’t forget to snap a photo — this one’s a stunner!
Pro Tips for the Best Hawaiian Carrot Pineapple Cake
Want to take your cake from delicious to downright unforgettable? These expert tips will ensure your Hawaiian Carrot Pineapple Cake turns out perfect every time:
Drain (But Don’t Over-Drain) the Pineapple: A little pineapple juice adds extra moisture to the cake, so don’t squeeze it completely dry. Just drain off the excess liquid — a slight drizzle of juice is the secret to that ultra-moist crumb.
Grate Fresh Carrots: Skip the pre-shredded carrots! Freshly grated carrots have more moisture, making your cake softer and more flavorful. Plus, they blend better into the batter.
Don’t Overmix the Batter: Overmixing can make your cake dense and chewy. Gently stir until the ingredients are just combined — a few lumps are totally okay!
Toast the Pecans (if using): Toasting brings out their rich, nutty flavor. Simply pop them in a dry skillet over medium heat for 2-3 minutes until fragrant.
Chill the Frosting Before Spreading: For silky-smooth cream cheese frosting, chill it for 10-15 minutes before frosting the cake. It will spread easier and set beautifully.
For Extra Pineapple Flavor: Stir a few tablespoons of pineapple juice into your cream cheese frosting for a tangy tropical kick!
Follow these tips, and you’ll have a cake that’s moist, flavorful, and practically irresistible. Trust me, everyone will be asking for seconds (and the recipe)!
FAQs About Hawaiian Carrot Pineapple Cake
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors have time to develop. Bake the cake a day in advance, let it cool completely, then frost and store it in the fridge until you’re ready to serve.
What can I use instead of pecans?
No pecans? No problem! Walnuts make a fantastic substitute. For a nut-free version, simply skip the nuts — the cake will still be wonderfully moist and delicious.
How do I keep my cake from getting dry?
The key to a moist cake is not overbaking. Start checking for doneness at the 35-minute mark by inserting a toothpick — it should come out with a few moist crumbs (not wet batter). Also, remember not to squeeze out too much pineapple juice!
Can I freeze this cake?
Yes! This cake freezes beautifully. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting. For a frosted cake, freeze in slices for easy grab-and-go treats!
Have more questions? Drop them in the comments — I’m here to help you bake a cake everyone will be raving about!
And there you have it — a tropical twist on classic carrot cake that’s guaranteed to steal the show! This Hawaiian Carrot Pineapple Cake is rich, moist, and packed with flavors that’ll make you feel like you’re lounging on a beach in paradise.
Whether you’re baking it for a family gathering, a potluck, or just because you’re craving something sweet, this cake is sure to impress. The blend of juicy pineapple, tender carrots, and creamy frosting makes every bite unforgettable — trust me, this recipe’s a keeper!
So grab your apron, whip up this tropical delight, and get ready for compliments to roll in. Don’t forget to snap a pic and share your creation — I’d love to see how it turns out!
Hawaiian Carrot Pineapple Cake
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup crushed pineapple drained
- 1 cup shredded carrots grated
- 1/2 cup coconut flakes optional
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs beaten
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, combine flour, sugars, baking soda, and baking powder.
- Stir in eggs, crushed pineapple, shredded carrots, and coconut flakes.
- Pour batter into prepared baking pan and bake for 45 minutes or until a toothpick comes out clean.
- Cool completely before slicing and serving.