Hawaiian Carrot Pineapple Cake Recipe

Get ready to fall in love with a cake that’s bursting with sunshine and tropical flavor—the Hawaiian Carrot Pineapple Cake. This recipe brings together the earthy sweetness of carrots, the juicy brightness of pineapple, and the irresistible texture of coconut, all wrapped up in a moist, fluffy crumb. Whether you’re celebrating a special occasion or just want to brighten up an ordinary day, this cake is your ticket to instant good vibes. One bite and you’ll understand why this treat has become a beloved classic in my kitchen!

Ingredients You’ll Need

The beauty of Hawaiian Carrot Pineapple Cake is that it uses everyday ingredients, but the combination is pure magic. Each component adds something unique—moisture, flavor, crunch, or color—so don’t skip a thing!

• All-purpose flour: The sturdy foundation that holds all the moisture and mix-ins together.
• Baking soda: Gives the cake its light texture and essential rise.
• Salt: Just a touch balances the sweetness and brings out all the flavors.
• Ground cinnamon: Adds warmth and depth for that classic carrot cake aroma.
• Ground nutmeg: A hint of spice that pairs perfectly with cinnamon and pineapple.
• Eggs: They help bind everything and create a tender crumb.
• Vegetable oil: Keeps the cake incredibly moist—don’t substitute with butter here!
• Granulated sugar: Sweetens the cake and ensures a light, fluffy texture.
• Brown sugar: Adds caramel-like richness and even more moisture.
• Vanilla extract: Lends a fragrant, mellow note that ties all the flavors together.
• Finely grated carrots: The star player, they make the cake sweet, colorful, and moist.
• Crushed pineapple (drained): Brings juicy tropical flavor and keeps the crumb tender.
• Shredded sweetened coconut: Adds chewiness and a subtle tropical twist.
• Chopped walnuts or pecans (optional): For crunch and a nutty counterpoint—use your favorite!

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Grease and flour a 9×13-inch baking pan. This helps the Hawaiian Carrot Pineapple Cake release easily and keeps every slice picture-perfect.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking ensures the spices and leavening are evenly distributed, so every bite is flavorful and the cake rises just right.

Step 3: Blend the Wet Ingredients

In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. You’re looking for a smooth, slightly thickened mixture—this is the base that gives the cake its signature moistness.

Step 4: Add Carrots, Pineapple, and Coconut

Stir in the grated carrots, drained crushed pineapple, and shredded coconut. These goodies add color, texture, and that unmistakable tropical vibe to your Hawaiian Carrot Pineapple Cake.

Step 5: Combine and Fold in the Nuts

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the cake tough, so a light hand is key. If you’re using nuts, fold them in now for a delightful crunch.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The aroma will make it hard to wait, but trust me—it’s worth it!

Step 7: Cool and Frost (If Desired)

Let the cake cool completely in the pan before frosting. Cream cheese frosting and a sprinkle of toasted coconut make the perfect finishing touch, turning your Hawaiian Carrot Pineapple Cake into a true showstopper.

How to Serve Hawaiian Carrot Pineapple Cake

Garnishes

For that irresistible bakery look, top your cake with a generous layer of cream cheese frosting. Then, add a scatter of toasted coconut or a handful of extra chopped nuts. A few pineapple tidbits or pretty carrot curls can make each slice feel truly special.

Side Dishes

Serve this cake with a scoop of coconut ice cream or a dollop of lightly sweetened whipped cream for an extra indulgent treat. A fresh fruit salad—think mango, kiwi, or more pineapple—pairs perfectly and keeps things light.

Creative Ways to Present

Try baking the Hawaiian Carrot Pineapple Cake as cupcakes for parties or potlucks; just adjust the baking time to 18–22 minutes. Or cut the cooled cake into mini squares and serve on a platter for easy, grab-and-go treats at your next gathering.

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly with plastic wrap or transfer to an airtight container. Hawaiian Carrot Pineapple Cake stays moist and delicious at room temperature for up to two days, or in the fridge for up to a week.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake (unfrosted or frosted) in plastic wrap, followed by foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

Reheating

To enjoy a slice warm, pop it in the microwave for about 10–15 seconds—just enough to soften the crumb and bring out the flavors. If frosted, keep an eye on it so the topping doesn’t melt too much.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop and drain fresh pineapple well to match the moisture level of canned. The extra-fresh flavor makes your Hawaiian Carrot Pineapple Cake even more vibrant.

What’s the best frosting for this cake?

A tangy cream cheese frosting is the classic choice, balancing the sweetness and adding a luscious finish. For a lighter touch, a simple vanilla glaze or dusting of powdered sugar works beautifully too.

Can I make this cake nut-free?

Of course! Simply leave out the walnuts or pecans. The cake will still be deliciously moist and flavorful, so it’s perfect for anyone with nut allergies.

How do I keep my cake extra moist?

Don’t overmix the batter, and be sure not to overbake—check for doneness right at the 35-minute mark. The pineapple and carrots do most of the moisture work for you!

Can I bake this as a layer cake?

You sure can! Divide the batter between two 9-inch round pans and bake for about 25–30 minutes. Stack with plenty of frosting between the layers for a stunning Hawaiian Carrot Pineapple Cake centerpiece.

Final Thoughts

If you’re searching for a dessert that’s bright, moist, and packed with tropical charm, you can’t go wrong with Hawaiian Carrot Pineapple Cake. I hope you’ll give this recipe a try—it’s one of those crowd-pleasers that always brings a smile and a little taste of paradise to the table!