Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite

Oh, I am so excited to share this with you—thank you for being here! If you love cozy, comforting cakes with a burst of tropical sunshine, Hawaiian Carrot Pineapple Cake is about to be your new favorite. Right after the first bite, you’ll understand why it’s such a treasured gem. Moist, perfectly spiced, and crowned with luscious cream cheese frosting… this is anything but boring!!

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What is Hawaiian Carrot Pineapple Cake?

Hawaiian Carrot Pineapple Cake is a delicious variation of traditional carrot cake, but with a sunny island twist! It’s loaded with sweet crushed pineapple, shredded coconut, crunchy walnuts, and warming cinnamon—making it one of those bakes that tastes like a hug in cake form. The richness of the carrots combined with tropical flavors brings serious aloha vibes to your dessert table.

Why You’ll Love This Recipe

There’s a lot to swoon over with this one:

• Ultra-moist and flavorful – Thanks to oil, pineapple, and carrots
• Easy to make – Simple steps and pantry-friendly ingredients
• Beautifully balanced – Sweet, spiced, and tangy in just the right way
• Frosting heaven – That rich cream cheese layer is pure velvet
• Perfect for celebrations – Easter, birthdays, or just because!

What Does Hawaiian Carrot Pineapple Cake Taste Like?

Imagine your favorite carrot cake but with a beach vacation twist! The sweet pineapple adds juicy brightness, while the coconut brings mellow, nutty sweetness. The warm cinnamon spice plays beautifully against the tangy cream cheese frosting. Each bite is soft, tender, and loaded with texture—moist cake, crunchy nuts, silky frosting. It’s pure joy.

Benefits of Making This Cake

• Naturally packed with nutrients – From carrots, nuts, and fruit
• Keeps wonderfully – It’s even better the next day
• Freezer-friendly – Perfect for make-ahead dessert lovers
• Customizable – Swap nuts or skip them, add raisins, go wild!

Ingredients

Here’s what you’ll need to bring this carrot pineapple magic to life:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple (drained)
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Tools You’ll Need

• Two 9-inch round cake pans
• Mixing bowls (at least two)
• Electric mixer or stand mixer (for the frosting)
• Whisk and rubber spatula
• Cooling rack
• Cake stand or serving plate

Ingredient Additions & Substitutions

I promised you versatile, and here’s proof!

• No walnuts? Try pecans, macadamias, or skip them altogether
• Love spice? Add a pinch of nutmeg or ginger
• Make it dairy-free – Use a vegan cream cheese and plant-based butter
• Want extra fruit? Add golden raisins or chopped dried pineapple
• Not into coconut? Leave it out or replace it with finely chopped apple

How to Make Hawaiian Carrot Pineapple Cake

Let’s walk through this—step by step, easy as pie (or cake!):

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, combine oil and eggs, mixing until smooth. Stir in grated carrots, crushed pineapple, shredded coconut, and walnuts (if using).
4. Fold the wet ingredients into the dry, stirring just until combined. Avoid overmixing!
5. Divide batter evenly between pans, smoothing the tops.
6. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool fully.
8. While cakes cool, make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually and vanilla, beating until light and fluffy.
9. Frost one layer, stack the second on top, then frost the top and sides. Garnish with extra pineapple or coconut if you’re feeling fancy!

What to Serve With Hawaiian Carrot Pineapple Cake

This cake is a showstopper on its own, but here are a few pairings that sing alongside it:

• A scoop of coconut or vanilla bean ice cream
• A hot cup of Kona coffee or chai tea
• Fresh fruit like mango slices or strawberries
• A sprig of mint for garnish (adds color and a pop of freshness!)

Tips for the Best Hawaiian Carrot Pineapple Cak

• Drain the pineapple well – Too much juice can make the batter too wet
• Grate your own carrots – Pre-shredded ones are often dry
• Use room temperature ingredients for the frosting—it makes it smoother
• Chill the cake briefly after frosting to help it set
• Toast the coconut for garnish if you love a bit of crunch

Storage Instructions

Room Temperature: Covered, the cake will stay fresh for 1–2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Unfrosted layers freeze beautifully for up to 2 months. Wrap tightly in plastic and foil.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! It actually tastes better the next day as the flavors meld beautifully.

Can I turn this into cupcakes?

Yes! Just reduce the baking time to about 18–20 minutes and check for doneness.

Do I need to refrigerate the cake?

Because of the cream cheese frosting, yes—especially if you’re not serving it the same day.

Can I make it gluten-free?

Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend.

Conclusion

Hawaiian Carrot Pineapple Cake is that perfect mix of comfort and island joy. It’s nostalgic and tropical, rich yet refreshing, and simple enough for a casual weekend bake—or fancy enough for Easter and birthdays. Whether you’re baking for your family or to impress guests, this is one recipe that delivers every single time.

If you loved this cake, you’ll also want to try these cozy carrot-filled treats and springtime sips:

• Carrot Cake Cheesecake Cookies – chewy, creamy, and utterly addictive!
• Carrot Cake Roll with Cream Cheese Frosting – a swirl of heaven in every slice
• Easter Bunny Punch – fun, festive, and perfect for spring parties!

Show Off Your Bake!

Did you try this recipe? I’d love to see it! Leave a review below and share your photos on Pinterest — don’t forget to tag me @EMMARECIPES18 so I can cheer you on!

Nutritional Information (Approx. per slice)

• Calories: 450 kcal
• Carbs: 55g
• Protein: 5g
• Fat: 24g
• Fiber: 2g
• Sugar: 38g

Now go grab your whisk and a slice of sunshine—this one’s worth it!

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