Hawaiian Carrot Pineapple Cake – A Tropical Dessert Delight That Wows Every Time

Imagine the sweetness of juicy pineapple meeting the earthy warmth of grated carrots. Add a sprinkle of coconut and a swirl of cream cheese frosting, and you’ve got something truly special—Hawaiian Carrot Pineapple Cake. This tropical spin on a classic favorite is not just a dessert; it’s a slice of paradise baked into every bite.

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In this guide, we’ll explore everything you need to know about this sunshine-soaked treat—from the ingredients that make it sing, to the best way to frost, store, and serve it. Whether you’re a seasoned baker or new to the kitchen, you’ll walk away with the skills (and cravings) to make this unforgettable cake at home.

Check out our guide to Snowy Pineapple Punch—the perfect drink to serve alongside your cake!

What is Hawaiian Carrot Pineapple Cake?

A Fusion of Flavors: Carrot Cake Meets the Tropics

The Hawaiian Carrot Pineapple Cake isn’t your average carrot cake. Traditional carrot cake is known for its rich, spiced flavor and dense, moist texture. But when you add sweet crushed pineapple and shredded coconut to the mix, you get an irresistible tropical twist. This fusion gives the cake a natural sweetness, added moisture, and a layered complexity that makes every bite unique.

Pineapple not only complements the carrot’s earthiness but also boosts the cake’s juiciness—making it almost melt in your mouth. Many bakers even call it “the sunshine cake” because of how bright and uplifting the flavors are.

The key to this cake is balance. While the carrots provide structure and body, the pineapple softens and sweetens everything. A bit of coconut and crunchy pecans or walnuts round out the texture beautifully.

The Cultural Inspiration Behind the Cake

Though not a traditional Hawaiian dish, the Hawaiian Carrot Pineapple Cake draws inspiration from island flavors. Pineapple has long been associated with Hawaiian cuisine, and tropical desserts often feature coconut, banana, and macadamia nuts.

This cake likely rose in popularity during the 1970s when Hawaiian-inspired recipes gained traction across America, especially in home cooking and potluck culture. It combines the Southern U.S. tradition of carrot cake with tropical ingredients that reflect the flavors of the Pacific Islands.

It’s a favorite at luaus, Easter dinners, birthday parties, and anywhere a bright, joyful dessert is welcome. Plus, it looks stunning when topped with cream cheese frosting and garnished with pineapple flowers or toasted coconut flakes.

Key Ingredients That Make This Cake Special

Fresh Carrots and Pineapple: The Stars of the Show

At the heart of this cake are two powerhouse ingredients—grated carrots and crushed pineapple. Carrots bring more than just color; they provide natural sweetness, moisture, and structure to the cake. For best results, always use freshly grated carrots instead of pre-shredded ones. The fresh kind releases more juice and blends smoothly into the batter.

Pineapple, especially the crushed canned variety, is a tropical treasure in this recipe. It enhances the moisture and adds a sweet acidity that balances the cake’s spices. Make sure to drain the pineapple just enough to avoid a soggy batter, but still retain that juicy punch. You can also use finely chopped fresh pineapple if you’re going all-natural.

These two ingredients together create a soft, tender crumb while keeping the cake incredibly flavorful and moist—perfect for a dessert that needs no syrup or glaze to shine.

Supporting Cast: Coconut, Pecans, and Spices

What takes the Hawaiian Carrot Pineapple Cake to the next level are the details—the extras that enhance its texture and tropical personality.

Shredded coconut, whether sweetened or unsweetened, adds chewiness and a mild nutty undertone. If you’re a coconut lover, you can even toast some and sprinkle it on top of the finished cake for added crunch.

Chopped pecans or walnuts introduce a bit of texture, balancing out the cake’s softness. You can also experiment with macadamia nuts for a true island twist.

And then, there are the spices. Ground cinnamon is non-negotiable, but many bakers also add a pinch of nutmeg, ginger, or clove to deepen the flavor profile. These warm spices pair beautifully with the tropical notes, making each bite taste like comfort with a hint of the exotic.

Don’t overlook your wet ingredients either. A neutral oil (like canola or vegetable) is preferred over butter, as it ensures the cake stays moist for longer. Eggs bind everything, and a splash of vanilla adds a sweet floral note to tie everything together.

Want to see how other tropical desserts mix texture and flavor?
Discover great ideas like the Caramel Cake that also rely on bold, rich ingredients!

Step-by-Step Hawaiian Carrot Pineapple Cake Recipe

Tools and Prep You’ll Need

Before you dive into the baking process, let’s make sure your kitchen is ready. Having the right tools makes everything smoother:

• 2 large mixing bowls (wet and dry ingredients)
• Box grater (for fresh carrots)
• Measuring cups and spoons
• 9×13 inch baking pan or two 9-inch round cake pans
• Rubber spatula and whisk
• Electric mixer (optional for frosting)
• Cooling rack

Preheat your oven to 350°F (175°C). Grease and flour your baking pan, or line it with parchment paper for easier removal. This simple step can save your cake from sticking or breaking later.

Also, if you’re using canned pineapple, drain it lightly and set it aside. Grate your carrots just before mixing so they stay fresh and juicy.

Full Recipe Instructions

This cake is surprisingly simple to prepare, even for beginner bakers. Follow these steps closely, and you’ll have a moist, flavorful cake ready in under an hour:

Ingredients:

• grated carrots
• crushed pineapple (lightly drained)
• all-purpose flour
• white sugar
• brown sugar
• baking soda
• salt
• cinnamon
• nutmeg
• vegetable oil
• eggs
• vanilla extract
• chopped pecans or walnuts (optional)
• shredded coconut (optional)

Instructions:

1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat together the eggs, both sugars, vanilla, and oil until well combined.
3. Gradually add the dry ingredients to the wet mixture, stirring gently.
4. Fold in the grated carrots, pineapple, coconut, and nuts. Mix until just combined.
5. Pour the batter into your prepared pan(s) and smooth the top with a spatula.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, it’s ready for your choice of frosting. Don’t worry—we’ll get into that in the next section!

Want to explore more sweet layered desserts?
Check out our fun take on Churro Cheesecake—a recipe packed with flavor and crusty texture that’ll impress any guest.

Hawaiian Carrot Pineapple Cake

Perfect for summer gatherings, this tropical cake wins hearts every time!

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine Hawaiian

Servings 12 slices

Calories 550 kcal

Equipment

• Two 9-inch round pans
• Mixing Bowls
• Electric mixer

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots
• 1 cup crushed pineapple drained
• ½ cup chopped walnuts
• ½ cup shredded coconut

For the Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup butter softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp pineapple juice

Instructions

 

• Preheat your oven to 350°F and grease two 9-inch round pans.
• In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
• In another bowl, beat oil and eggs until smooth.
• Combine wet and dry ingredients, then fold in carrots, drained pineapple, walnuts, and coconut.
• Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean.
• Cool cakes completely.
• Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and pineapple juice. Beat until smooth and spreadable.
• Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost the entire cake. Refrigerate for 1 hour before serving.

Notes

This cake is incredibly moist and flavorful. Feel free to swap in pecans for walnuts or leave out the coconut if preferred.

Keyword Cake, Carrot, Pineapple

Frosting Choices and Decoration Tips

Cream Cheese Frosting: A Must-Have Topping

You can’t talk about Hawaiian Carrot Pineapple Cake without giving credit to the cream cheese frosting that takes it over the top. Its rich, tangy profile perfectly balances the cake’s natural sweetness and spice.

Here’s a simple cream cheese frosting recipe that complements the tropical flavors:

Ingredients:

• full-fat cream cheese, softened
• unsalted butter, softened
• powdered sugar
• vanilla extract
• pineapple juice (optional for extra flavor)

Instructions:

1. Beat the cream cheese and butter together until smooth and fluffy.
2. Slowly add in the powdered sugar, mixing well between additions.
3. Stir in the vanilla, and if you want a fruitier finish, a tablespoon or two of pineapple juice.
4. Spread or pipe onto your fully cooled cake.

This frosting holds well at room temperature for a few hours but refrigerate if you’re making it ahead or storing leftovers.

Tropical Decorations and Garnishing Ideas

Presentation is everything—especially when your dessert is a showpiece. Here are fun and tropical ideas to decorate your cake and make it pop on the dessert table:

• Toasted coconut flakes sprinkled over the top or sides give a golden crunch.
• Pineapple flowers (thin pineapple slices baked until dry) make for a stunning, edible cake topper.
• Chopped pecans around the edges offer texture contrast and visual interest.
• Candied carrot ribbons or zest add color and a gourmet touch.
• Pipe little cream cheese swirls and top with maraschino cherries for a retro island feel.

And if you’re making a layer cake, consider filling the middle with extra frosting or even a thin layer of pineapple jam for a flavor boost.

Love soft, light-textured cakes too?
Don’t miss our recipe for the Perfect Cloud Cake—a dreamy dessert ideal for any celebration.

Nutritional Profile and Dietary Tips

Calories, Sugar, and Fiber Breakdown

Like most desserts, Hawaiian Carrot Pineapple Cake is rich and indulgent—but it also has some redeeming nutritional qualities. Thanks to its fresh ingredients like carrots and pineapple, you’re not just getting empty calories.

Here’s a general estimate for one slice (based on a 9×13 cake cut into 12 servings):

While it’s definitely a treat, the cake includes natural fiber from the carrots and some nutrients like Vitamin A and potassium. Using nuts adds a dose of healthy fats and protein as well.

If you’re watching your sugar intake, consider reducing the sugar by ¼ cup or using a sugar substitute like erythritol. The pineapple provides plenty of natural sweetness on its own.

Gluten-Free, Vegan, and Healthier Options

Looking for ways to adapt the recipe to your dietary needs? You’re in luck—this cake is super flexible.

For a gluten-free version:
Use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum to help bind the cake properly.

To make it vegan:

• Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
• Use a plant-based cream cheese and butter for the frosting.
• Stick with oil (like coconut or canola) instead of butter for the batter.

For a healthier twist:

• Swap out half the oil with unsweetened applesauce.
• Use whole wheat flour for added fiber.
• Cut the sugar and increase the pineapple for natural sweetness.
• Add in golden raisins or dried cranberries for bursts of flavor without needing more sugar.

Even with these changes, the cake keeps its signature moist, rich, and flavorful profile.

Need something simple but delicious for a weeknight treat?
Try our guide to the Ultimate 3-Ingredient No-Bake Cheesecake—it’s a quick win for any dessert craving.

Storage, Freezing, and Serving Suggestions

How to Store and Keep It Fresh

One of the best things about Hawaiian Carrot Pineapple Cake is how well it stores. Thanks to its moist ingredients—pineapple, carrots, and oil—it stays soft and flavorful for days.

Here’s how to keep it fresh:

• Room Temperature: If the cake is unfrosted, store it in an airtight container at room temp for up to 2 days.
• Refrigerated: Once frosted with cream cheese frosting, it must be refrigerated. Place the cake in a covered container or wrap it with plastic wrap. It stays fresh for 4 to 5 days in the fridge.
• Let refrigerated slices sit at room temperature for 20–30 minutes before serving for the best texture and flavor.

Pro Tip: Always store it on a flat surface to keep the frosting looking pristine. Also, avoid slicing the whole cake in advance—it’ll stay moist longer when left whole.

Tips for Freezing and Reheating

Got leftovers or prepping ahead? Freezing this cake works beautifully.

To freeze unfrosted cake layers:

• Let them cool completely.
• Wrap tightly in plastic wrap, then again in foil.
• Freeze for up to 3 months.

To freeze frosted cake slices:

• Chill the slices in the fridge until the frosting hardens slightly.
• Wrap each slice in plastic wrap and place in a zip-top freezer bag.
• Label and date your bag.

Reheating Tips:

• Thaw frozen cake overnight in the fridge.
• Bring to room temperature before serving—this takes about 30–45 minutes.

Avoid microwaving the slices unless you’re okay with slightly melted frosting.

Looking for another easy-to-freeze treat?
Take a bite-sized break with our Butterfinger Balls—they store just as well and make great dessert gifts!

Common Mistakes and Expert Fixes

Why Your Cake May Be Dry or Dense

Even though Hawaiian Carrot Pineapple Cake is known for its moisture, it can still turn out dry or dense if certain steps are skipped or mismanaged.

Here are common causes—and how to fix them:

• Overmixing the batter: Stirring too much after adding the dry ingredients can make the cake tough. Mix just until combined.
• Not draining pineapple properly: Too much juice can throw off the wet-to-dry ratio, making the cake soggy and heavy.
• Skipping the oil or reducing fat too much: This cake depends on fat to stay moist. Replacing oil with applesauce is okay—but only partially.
• Baking too long: Even a few extra minutes can dry out the edges. Start checking at the 40-minute mark with a toothpick test.
• Using pre-shredded carrots: They’re often too dry. Always grate fresh carrots for the best moisture and texture.

Expert Tip: Always measure your flour by spooning it into the measuring cup, then leveling with a knife. Scooping compacts the flour, which leads to drier cakes.

Overfrosting and Presentation Pitfalls

A beautifully frosted cake can wow guests—but overdoing it? That can backfire.

Watch out for these common errors:

• Overloading with frosting: Cream cheese frosting is rich. A thin, even layer works best to complement (not overwhelm) the cake’s flavor.
• Frosting too early: Always wait until the cake is completely cooled. Warm cake = melty frosting = sad presentation.
• Not leveling your layers: If you’re doing a stacked cake, trim the domed tops for a more polished look.
• Skipping crumb coats: Apply a thin base layer of frosting and chill it before finishing the outer layer. This keeps crumbs from mixing into your final coat.

Want a show-stopping dessert that’s just as gorgeous?
Don’t miss our dreamy Perfect Cloud Cake—light, elegant, and ideal for celebrations.

Similar Recipes You Might Love

Churro Cheesecake and Other Sweet Bakes

If you’re a fan of desserts that combine bold flavors and rich textures, you’ll definitely enjoy trying similar cake-style bakes that offer the same cozy, crowd-pleasing charm as Hawaiian Carrot Pineapple Cake.

One fantastic choice is the Churro Cheesecake Recipe. This recipe blends the warm cinnamon-sugar coating of a churro with the creamy richness of cheesecake. It’s incredibly easy to prepare and perfect for potlucks or birthday parties. Plus, its texture—firm on the outside and silky inside—is a total crowd-pleaser.

If you’re after something equally unique but even easier to whip up, try a no-bake option. Cheesecake bars, chocolate lasagna, and pudding-based cakes can be made ahead and require little to no oven time. They’re ideal for hot days when baking isn’t appealing.

Soft Cloud Cakes and Caramel Delights

For those who love lighter, fluffier textures, don’t miss the Perfect Cloud Cake. It’s an airy, sponge-style cake that melts in your mouth and works beautifully with fruit toppings or light glazes. It’s the polar opposite of the dense carrot cake style, offering something fresh for those who prefer delicate bites.

Another excellent cake to try is the Caramel Cake. It’s rich, buttery, and glazed with a smooth, homemade caramel sauce that adds depth and sweetness. Where the Hawaiian Carrot Pineapple Cake offers moisture from fruit, caramel cake delivers satisfaction through a silky, slow-cooked topping.

Love easy baking with minimal ingredients?
Don’t miss our guide to the 3-Ingredient No-Bake Cheesecake—a quick, no-fuss dessert to satisfy your sweet tooth in under 15 minutes.

Frequently Asked Questions

Can I make Hawaiian Carrot Pineapple Cake without eggs?

Yes, you absolutely can. For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Another good option is applesauce—¼ cup per egg works great and adds moisture.

Is this cake good for special occasions like weddings or birthdays?

Definitely. The vibrant color, tropical aroma, and rich texture make it an excellent choice for celebrations. Dress it up with toasted coconut or edible flowers, and you’ll have a showstopper on your hands.

Can I use canned pineapple instead of fresh?

Yes, in fact, most recipes call for canned crushed pineapple. It’s consistent, easy to use, and packed with flavor. Just remember to lightly drain it so the batter doesn’t get too wet.

Does it need to be refrigerated?

If it’s frosted with cream cheese frosting (which we highly recommend), then yes—refrigeration is necessary. It will stay fresh for 4–5 days in the fridge in an airtight container.

Can I freeze the entire cake?

Absolutely. Wrap the whole cake or individual slices tightly with plastic wrap and foil, then freeze. It stays good for up to 3 months. Thaw in the fridge overnight, then bring to room temp before serving.

What kind of nuts go best in this cake?

Pecans and walnuts are the most common additions. However, if you want an extra Hawaiian flair, go for chopped macadamia nuts—they pair beautifully with pineapple and coconut.