Description
If you’re dreaming of a tropical dessert that’s sweet, moist, and bursting with flavor, this Hawaiian Carrot Pineapple Cake is the perfect bake! Combining classic spiced carrot cake with juicy crushed pineapple and a hint of coconut, this cake brings island vibes to your kitchen. Finished with a smooth and tangy cream cheese frosting, it’s ideal for birthdays, brunches, or any time you’re craving something extra special.
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Ingredients
For the Cake:
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2 cups all-purpose flour
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2 tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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½ tsp ground nutmeg
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1 cup granulated sugar
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1 cup light brown sugar, packed
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1 cup vegetable oil
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4 large eggs
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2 tsp vanilla extract
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2 cups finely shredded carrots
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1 cup crushed pineapple (drained, but reserve 1–2 tbsp juice)
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½ cup sweetened shredded coconut
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½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3½ cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp reserved pineapple juice or milk (to adjust consistency)
Optional Toppings:
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Toasted coconut flakes
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Chopped nuts
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Pineapple tidbits
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Carrot curls for decoration
Instructions
Step 1: Preheat Oven & Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking dish or line with parchment paper.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
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Set aside.
Step 3: Combine Wet Ingredients
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In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
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Add eggs one at a time, beating well after each.
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Stir in vanilla extract.
Step 4: Build the Batter
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Gradually add the dry ingredients to the wet, stirring just until combined.
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Fold in carrots, pineapple, coconut, and nuts if using.
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Do not overmix—the batter should be thick but spreadable.
Step 5: Bake the Cake
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40–45 minutes (or 30–35 minutes for round pans), until a toothpick comes out clean.
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Let the cake cool completely in the pan on a wire rack.
Step 6: Make the Frosting
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In a large bowl, beat cream cheese and butter until fluffy and smooth.
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Add powdered sugar gradually, beating on low, then increase speed to medium.
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Stir in vanilla and 1–2 tbsp pineapple juice (or milk) until the frosting is thick but spreadable.
Step 7: Frost & Decorate
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Spread cream cheese frosting evenly over the cooled cake.
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Garnish with toasted coconut, chopped nuts, or pineapple tidbits if desired.
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Chill briefly for easier slicing, or serve right away.
Notes
Use Freshly Grated Carrots – They provide better texture and moisture than pre-shredded.
Drain Pineapple Well – Too much liquid can make the cake soggy.
Chill Before Slicing – For cleaner slices and firmer frosting.
Want Cupcakes? – This recipe makes 24 standard cupcakes. Bake for 18–22 minutes.
Double Layer Option – Use two 9-inch round pans for a layered cake version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine: Hawaiian-American Fusion