Carrot cake is already a classic dessert loved for its moist crumb, warm spices, and rich cream cheese frosting. But when you add pineapple and coconut into the mix, you take it to a whole new level. This Hawaiian carrot pineapple cake is moist, flavorful, and beautifully balanced with just the right amount of sweetness. It is hearty enough for celebrations yet simple enough to make on a weeknight when you want something comforting and special.
The tropical touch from pineapple and coconut pairs naturally with the sweetness of carrots and the warmth of cinnamon and nutmeg. The cream cheese frosting ties everything together with a tangy, velvety finish. Every bite is layered with flavor, texture, and comfort.
This cake works as a 9×13-inch sheet cake for casual gatherings, or as a layered round cake for birthdays and special occasions. Its rustic charm makes it perfect for potlucks, while its rich flavor ensures it can stand proudly on a dessert table for holidays or family celebrations.
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 large carrots)
1 cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1–2 tablespoons milk (if needed for consistency)
Instructions
Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. You can also line the pans with parchment paper for easier removal.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Prepare the Wet Ingredients:
In another large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and creamy.
Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until combined. Fold in grated carrots, crushed pineapple, chopped nuts, and shredded coconut if using.
Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a medium bowl, beat cream cheese and butter until smooth and fluffy. Slowly add the powdered sugar, mixing until light and creamy. Blend in vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until smooth and spreadable.
Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly across the top. For a layered cake, spread frosting between the layers and across the top and sides.
Serving Suggestions
This cake is rich enough to be served on its own, but it also pairs well with fresh fruit such as pineapple slices or strawberries. Garnish with a sprinkle of shredded coconut, chopped nuts, or a dusting of cinnamon for a decorative touch. For a special occasion, consider adding edible flowers or candied carrot curls on top.
Ingredient Notes
The carrots should be finely grated for even distribution in the cake batter. Larger shreds may result in uneven texture. Crushed pineapple adds both sweetness and moisture, making the cake especially soft. Be sure to drain it well to prevent excess liquid from making the batter too runny. Nuts and coconut are optional but add texture and extra flavor.
The cream cheese frosting works best when both the butter and cream cheese are softened at room temperature. This ensures a smooth, lump-free texture. Powdered sugar should be added gradually to avoid clumping and achieve a fluffy consistency.
Variations
You can adapt this cake in many ways. If you prefer a nut-free version, simply omit the walnuts or pecans. For a lighter cake, you can replace half the oil with unsweetened applesauce. If you want a deeper spice profile, add a pinch of ground ginger or cloves. A splash of coconut extract in the frosting can also enhance the tropical flavor.
For a more festive version, try baking the cake in a bundt pan and drizzling the frosting like a glaze. You could also make cupcakes with the batter, adjusting the bake time to 18–22 minutes.
Storage and Make-Ahead Tips
This cake stays moist for several days, making it ideal for baking ahead of time. Store it covered in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best flavor and texture.
The cake layers can also be baked in advance, wrapped tightly in plastic wrap, and frozen for up to two months. Defrost in the refrigerator overnight before frosting. The frosting itself can be made ahead and refrigerated for up to a week, but should be whipped again before spreading.
Why This Cake Works
The combination of carrots, pineapple, and coconut creates a moist and flavorful cake that is never dry. The oil keeps the crumb soft, while the sugars balance the natural sweetness of the fruit and vegetables. The warm spices enhance the flavor without overpowering it, and the cream cheese frosting adds a tangy contrast that prevents the cake from becoming overly sweet.
This cake strikes the perfect balance of hearty and indulgent. It’s rich enough to feel special, yet not so heavy that one slice feels overwhelming. Each bite brings together layers of texture and flavor, making it a cake that appeals to nearly everyone.
Conclusion
Hawaiian carrot pineapple cake is a delightful twist on a classic dessert. With its tropical flavors, moist crumb, and creamy frosting, it’s a cake that feels comforting yet festive. It’s versatile enough for birthdays, potlucks, and holidays, but simple enough for everyday enjoyment.
If you’re looking for a dessert that combines warmth, sweetness, and tropical flair, this recipe is one to keep in your collection. Whether served as a sheet cake, layered cake, or even cupcakes, it’s sure to be a crowd-pleaser that people will ask for again and again.