Hawaiian Carrot Pineapple Cake is a moist, tropical twist on the classic carrot cake, featuring sweet crushed pineapple, juicy carrots, and warm spices all topped with a luscious cream cheese frosting. It’s rich, flavorful, and perfect for special occasions or whenever you want a dessert that feels like sunshine on a plate.

Why You’ll Love This Recipe

Super moist and tender texture
Packed with tropical flavor from pineapple and coconut
Easy to make with simple pantry ingredients
Perfect for birthdays, holidays, or potlucks
Topped with irresistible cream cheese frosting
Can be made as a sheet cake, layer cake, or cupcakes
Tastes even better the next day

ingredients

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

All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Baking powder
Ground cinnamon
Salt
Eggs
Vegetable oil
Vanilla extract
Grated carrots
Crushed pineapple (with juice)
Shredded sweetened coconut (optional)
Chopped walnuts or pecans (optional)
Cream cheese
Butter
Powdered sugar

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat together eggs, sugars, oil, and vanilla until well combined.
Gradually stir the dry ingredients into the wet mixture.
Fold in the grated carrots, crushed pineapple (with juice), and optional coconut and nuts.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and mix until fluffy.
Spread frosting over cooled cake. Slice and serve.

Servings and timing

Serves 12–16
Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: About 1 hour (plus cooling)

Variations

Layer Cake: Divide batter into two 9-inch pans and stack with frosting in between.
Cupcakes: Bake in muffin tins for 20–22 minutes for individual servings.
No Frosting: Dust with powdered sugar or serve with whipped cream for a lighter option.
Add Spice: Mix in nutmeg, cloves, or allspice for deeper flavor.
Healthier Twist: Use applesauce in place of some oil or reduce sugar slightly.

storage/reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Let it sit at room temperature for 15–20 minutes before serving for best texture.
You can also freeze the unfrosted cake layers for up to 2 months. Thaw before frosting and serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely chopped and juicy. Don’t skip the liquid—it adds moisture.

Do I have to use coconut?

No, it’s optional. The cake is still delicious without it.

What’s the best way to grate the carrots?

Use the fine side of a box grater or a food processor with a shredding blade.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day as the flavors meld together.

Can I use whole wheat flour?

Yes, but use half whole wheat and half all-purpose to keep the cake tender.

Is the frosting optional?

Yes, but cream cheese frosting pairs perfectly with the sweetness of the cake.

Can I make this cake gluten-free?

Use a gluten-free flour blend that includes xanthan gum for best results.

How do I keep the cake moist?

Don’t overbake and be sure to use the full amount of pineapple juice in the batter.

Can I add raisins?

Yes, golden raisins are a great addition for extra sweetness and texture.

Should I toast the nuts?

Toasting the nuts adds flavor and crunch, but it’s optional.

Conclusion

Hawaiian Carrot Pineapple Cake is the ultimate celebration dessert—tropical, cozy, and completely crave-worthy. Whether you’re baking for a holiday or just want to enjoy a slice of sunshine, this cake delivers big flavor with minimal fuss. It’s one of those classic recipes you’ll find yourself making again and again.