Hawaiian Carrot Pineapple Delight: Your Tropical Escape in Every Bite

June 20, 2025

Carrot cake has always held a special place in my heart – moist, spiced, and utterly comforting. But what if you could take that classic comfort and infuse it with a sun-drenched, tropical twist? That’s exactly what this Hawaiian Carrot Pineapple Cake does. By adding juicy crushed pineapple and sometimes a hint of coconut, we elevate the humble carrot cake into an exotic, incredibly moist, and wonderfully flavorful dessert that truly transports you to an island paradise with every bite. It’s the perfect blend of familiar comfort and exciting new flavors.

Why I Love This Recipe

This Hawaiian Carrot Pineapple Cake is a revelation! I love how the pineapple adds an incredible amount of moisture and a bright, tangy sweetness that perfectly complements the earthy carrots and warm spices. It makes the cake ridiculously tender and flavorful, preventing any dryness often associated with carrot cakes. It’s a fantastic cake for any occasion, from a casual family gathering to a celebratory dessert, and it always gets rave reviews. The combination of easy preparation and impressive results reminds me of the simple satisfaction I get from making treats like this chocolate chip banana bread is my favorite way to use up overripe bananas – minimal fuss, maximum deliciousness.

Ingredients

Here’s what you’ll need to bake this tropical dream:

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4-5 medium carrots)
1 (8-ounce) can crushed pineapple, well-drained
½ cup shredded sweetened coconut (optional, but highly recommended for the Hawaiian twist)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or heavy cream (if needed for consistency)

Swaps and Notes

Pineapple Drainage: Draining the crushed pineapple very well is crucial to prevent a soggy cake. You want the flavor and moisture, not excess liquid.
Carrots: Freshly grated carrots offer the best moisture and flavor. Pre-shredded carrots can be drier; if using, chop them a bit smaller.
Oil vs. Butter: Vegetable oil is traditionally used in carrot cake for its superior moisture, which butter can’t quite replicate in the same way. A neutral oil like canola or sunflower works best.
Nuts & Coconut: If you’re not a fan, feel free to omit the walnuts/pecans or coconut. However, the coconut really enhances the “Hawaiian” aspect. You can toast the shredded coconut lightly before adding for more flavor.
Spices: You can adjust the spice level to your preference. A pinch of ground ginger or allspice would also be lovely additions.
Sweetness: If you prefer a less sweet cake, you can slightly reduce the sugar by ¼ to ½ cup, but keep in mind the pineapple and frosting add sweetness.

List of Steps for the Recipe

Part 1: Making the Hawaiian Carrot Pineapple Cake

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or a 9×13-inch baking pan. You can also line the bottoms with parchment paper for easier removal.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or a spatula until just combined. Be careful not to overmix the batter.
Fold in Add-ins: Gently fold in the grated carrots, well-drained crushed pineapple, shredded sweetened coconut (if using), and chopped walnuts or pecans (if using). Stir until evenly distributed.
Bake: Pour the batter evenly into the prepared cake pans.
- For 9-inch round pans: Bake for 30-35 minutes.
- For a 9×13-inch pan: Bake for 35-45 minutes.
- The cake is done when a wooden skewer or toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cake layers are thoroughly cooled before frosting.

Part 2: Making the Cream Cheese Frosting

Beat Cream Cheese and Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, with no lumps (about 2-3 minutes).
Add Powdered Sugar and Flavor: Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Once all sugar is added, beat in the vanilla extract.
Adjust Consistency: Increase the mixer speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches your desired spreading consistency.

Part 3: Assembling the Cake

Level Cake Layers (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them for an even stack.
Frost: Place one cake layer on your serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top. Place the second cake layer on top.
Final Frosting: Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate as desired – you can use a spatula for a rustic swirl, or pipe designs.
Garnish: For an extra touch, garnish with toasted coconut flakes, a few pineapple tidbits, or finely chopped nuts.

Tips for Success

Room Temperature Ingredients: Always ensure your eggs, butter, and cream cheese are at room temperature. This helps them combine smoothly and creates a better cake and frosting texture.
Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined, even if a few streaks of flour remain.
Drain Pineapple Well: This bears repeating! Squeeze out as much liquid as you can from the crushed pineapple. This is key for the cake’s moistness without becoming gummy.
Cool Completely: Never frost a warm cake. The frosting will melt and slide off, turning into a messy disaster. Patience here pays off.
Sift Powdered Sugar: For the smoothest, most lump-free cream cheese frosting, sift your powdered sugar before adding it to the butter and cream cheese.
Adjust Frosting: If your frosting seems too stiff, a tiny bit of milk will loosen it. If it’s too soft, chill it for 15-20 minutes or add a little more sifted powdered sugar.

Serving Suggestions and Pairings

This Hawaiian Carrot Pineapple Cake is a showstopper all on its own, but it pairs beautifully with a simple glass of iced tea or a light, crisp white wine for a more adult gathering. For a truly tropical experience, serve it with a scoop of vanilla bean or coconut ice cream. It’s rich enough to be the star, but if you’re looking for more sweet delights, consider a selection of other crowd-pleasing desserts. Perhaps some decadent the best peanut butter brownies I’ve ever made, and I’ve made a lot for the chocolate and peanut butter lovers, or the fun and festive these hot chocolate cookie cups are my favorite winter treat to share and savor if you’re planning a dessert bar.

Storage and Leftover Tips

Because of the cream cheese frosting, this Hawaiian Carrot Pineapple Cake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight cake carrier. It will stay fresh for up to 5 days. For the best flavor and texture, allow slices to come to room temperature for about 30 minutes before serving.

You can also freeze this cake! Wrap individual slices or the entire unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature and enjoying (or frosting, if unfrosted).

More Recipes You Will Love

If you loved the sweet and satisfying experience of this Hawaiian Carrot Pineapple Cake, you’re in for a treat with some of my other favorite dessert recipes:

For another indulgent, no-bake option that cures chocolate cravings, try this brownie batter dip is my favorite no-bake dessert for instant chocolate cravings .
If you can’t get enough of gooey chocolatey goodness, you’ll adore these chocolate chip cookie dough brownie bombs are my favorite sweet obsession .
And for a wholesome twist on a classic, don’t forget this chocolate chip banana bread is my favorite way to use up overripe bananas .

Final Thoughts

This Hawaiian Carrot Pineapple Cake is truly a dessert that brings a little sunshine to any day. Its incredible moisture, perfect balance of spices, and tropical fruit notes make it an absolute favorite. Whether you’re making it for a special occasion or just to brighten a regular week, it’s sure to be a hit.

I’d love to hear how your Hawaiian Carrot Pineapple Cake turns out! Share your baking adventures and any personal touches you added in the comments below. And be sure to follow Chef Maniac for more delicious recipes and kitchen inspiration!