Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 large eggs; 3/4 cup coconut oil (or vegetable oil); 3/4 cup granulated sugar; 1/2 cup brown sugar, packed; 2 teaspoons pure vanilla extract; 2 cups finely shredded carrots; 1 cup crushed pineapple, drained; 1/2 cup unsweetened shredded coconut; 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened (optional frosting); 1/2 cup unsalted butter, softened (optional frosting); 2–3 cups powdered sugar (optional frosting); 1 teaspoon vanilla extract (optional frosting); 1–2 tablespoons pineapple juice or milk (optional frosting)

A tropical twist on the beloved carrot cake, this Hawaiian Carrot Pineapple Cake is bursting with fruity goodness and warm spice. I like how the sweetness of crushed pineapple pairs perfectly with finely shredded carrots, while shredded coconut adds texture and a subtle island flavor. Topped with a creamy optional pineapple-infused cream cheese frosting, this cake brings sunshine to any dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

3/4 cup coconut oil (or vegetable oil)

3/4 cup granulated sugar

1/2 cup brown sugar, packed

2 teaspoons pure vanilla extract

2 cups finely shredded carrots

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

For the Frosting (Optional Cream Cheese Frosting):

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2–3 cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons pineapple juice (or milk, for thinning)

Directions

I preheat the oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan or line it with parchment paper.

In a large bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, I beat the eggs, oil, both sugars, and vanilla until smooth.

I stir in the carrots, pineapple, coconut, and optional nuts.

I gradually fold the dry ingredients into the wet mixture until just combined.

Then I pour the batter into the prepared pan and spread it evenly.

I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool completely in the pan on a wire rack.

For the frosting, I beat the cream cheese and butter until smooth, then slowly add the powdered sugar and vanilla. I thin the frosting with pineapple juice if needed.

I spread the frosting over the cooled cake, slice, and serve.

Servings and timing

This recipe makes 12 servings.

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Calories per serving: approximately 365 kcal

Variations

I sometimes swap the walnuts for pecans or leave them out completely for a nut-free version.

If I want a stronger coconut flavor, I toast the shredded coconut before adding it in.

For a lighter dessert, I skip the frosting and just dust the cake with powdered sugar.

I like to make it into cupcakes by adjusting the baking time to around 20–22 minutes.

I’ve also made this cake gluten-free by using a 1:1 gluten-free flour blend.

Storage/Reheating

I store leftover cake in an airtight container in the fridge for up to 5 days. It actually tastes better the next day as the flavors meld.
If I want to reheat a slice, I microwave it for about 10–15 seconds to soften the crumb without melting the frosting too much.
For longer storage, I freeze unfrosted slices wrapped tightly in plastic wrap and foil for up to 2 months.

FAQs

What kind of pineapple should I use for this cake?

I use canned crushed pineapple and make sure to drain it well. Fresh pineapple can work too if finely chopped and juicy, but I find canned more convenient.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. It stays moist and flavorful, and I add the frosting just before serving.

Is the frosting necessary?

Not at all. While the cream cheese frosting adds richness, I sometimes skip it for a less sweet dessert or use a simple glaze instead.

Can I make this cake in a different pan?

Absolutely. I’ve used two 9-inch round cake pans for a layer cake or a bundt pan for a fancier presentation—just be sure to adjust the baking time accordingly.

Can I reduce the sugar?

Yes, I’ve reduced the granulated and brown sugar by about 1/4 cup each with good results. The pineapple still gives the cake natural sweetness.

Conclusion

This Hawaiian Carrot Pineapple Cake is one of those treats I keep coming back to. It’s easy to make, loaded with flavor, and perfect for any occasion where I want to bring a bit of the tropics to the table. Whether I serve it with or without frosting, it always hits the spot and leaves everyone asking for seconds.

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