Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake blends the moist richness of a classic carrot cake with the bright sweetness of pineapple and coconut for a treat that never fails to impress at gatherings or family dinners. The tangy cream cheese frosting brings everything together for a memorable dessert that tastes like sunshine on a plate.

The first time I brought this to a potluck I barely made it out the door before someone asked me for the recipe. My kids have even requested it instead of birthday cake.

Gather Your Ingredients

• All purpose flour: gives structure and holds everything together go for unbleached if possible
• Baking soda: is the leavening workhorse double check it is fresh for best rise
• Salt: just a pinch to balance the sweetness never skip
• Ground cinnamon: warms up every bite choose a fragrant fresh jar
• Granulated sugar: for classic sweetness and caramelization
• Vegetable oil: keeps the crumb extra tender use a neutral oil like canola or sunflower
• Large eggs: bind the batter and add richness use room temperature for easy mixing
• Vanilla extract: brings everything together use pure vanilla for the best aroma
• Grated carrots: melt into the cake and add moisture firm bright orange carrots work best
• Crushed pineapple: is the secret to a tropical twist drain well for the right texture
• Chopped walnuts: add crunch and heft toast lightly for even more flavor optional
• Shredded sweetened coconut: gives chewy bites and a subtle island note buy fresh soft flakes if possible optional
• Cream cheese: gives the frosting luxurious tang always use it fully softened
• Butter: makes the frosting fluffy and decadent unsalted lets you control saltiness
• Vanilla extract (for frosting): rounds out the flavors
• Powdered sugar: makes the cream cheese frosting smooth and just sweet enough

How to Make It

Prep the Pan:

Grease a 9x13 inch baking pan with soft butter or baking spray then dust with flour knocking out any excess. This helps prevent sticking and ensures easy removal later.

Mix the Dry Ingredients:

In your largest bowl whisk together the flour baking soda salt and cinnamon until they are completely combined. This disperses the leavening and spices evenly so every slice tastes the same.

Blend Sugar Wet Ingredients:

In a separate medium bowl whisk together the sugar oil eggs and vanilla until the mixture is creamy and glossy. The sugar should be almost dissolved and mixture light in color which means air and moisture are properly incorporated.

Combine Wet and Dry:

Pour the wet mixture over the dry ingredients. Using a spatula gently fold the two together. Stop mixing as soon as you see the flour disappear for a tender crumb.

Add Carrots Pineapple Coconut Walnuts:

Add the grated carrots then scatter over the crushed pineapple sweetened coconut and walnuts if using. Fold these in with the spatula until everything is evenly distributed. The batter will feel thick and lumpy.

Bake:

Spoon the batter into the prepared pan and spread it out evenly. Rap the pan once on the counter to release any trapped air. Bake in the center of the oven for forty minutes or until a toothpick comes out clean with just a few moist crumbs.

Cool Completely:

Set the pan on a cooling rack and let the cake cool completely before frosting. This usually takes about an hour and keeps the frosting from melting.

Make the Cream Cheese Frosting:

In a medium mixing bowl beat together the cream cheese and butter using an electric mixer until very soft and fluffy. Add the vanilla then gradually add powdered sugar beating until the frosting is smooth creamy and spreadable.

Frost and Serve:

Spoon the frosting over the cooled cake and spread it in swoops all the way to the edges. For a pretty finish sprinkle extra walnuts or coconut on top. Slice and serve.

The first time I added crushed pineapple to this cake was after a vacation where I fell in love with tropical flavors and it makes every bite taste like a tiny escape. I am a huge fan of the shredded coconut because it makes the cake a little chewy and brings out all the best in the other ingredients.

Flavor Boosters

Store leftover cake tightly covered in the fridge for up to five days. The flavors tend to meld and even improve after a day. Let the cake come to room temperature for the best soft texture before serving.

Serving Suggestions

Serve this cake with a cup of black tea or fresh pineapple slices for a true tropical experience. For special occasions try topping each piece with a scoop of vanilla ice cream or a sprinkle of toasted coconut.

Creative Twists

In fall try adding a pinch of nutmeg and allspice for a warming touch. In spring fresh shreds of carrot from local markets make the flavor pop. If you like extra fruit candied ginger or golden raisins are a fun addition.

This cake is just as delicious after freezing as it is fresh. It always disappears quickly—save a slice for yourself.

Common Questions About This Recipe

→ How do I keep the cake moist?

Ensure the pineapple is well-drained but not dry, and don’t overbake. The oil and carrots also help retain moisture.

→ Can I use fresh pineapple instead of canned?

Yes, chop and lightly crush fresh pineapple, draining any excess juice before adding.

→ Are the walnuts and coconut necessary?

No, both are optional. You can omit them or substitute with other nuts or dried fruits if preferred.

→ What’s the best pan to use?

A 9x13-inch baking pan provides even baking, but cupcakes or round cake pans work too with adjusted time.

→ How should the cake be stored?

Cover and refrigerate for up to five days. Bring to room temperature before serving for best flavor.