Name: Hawaiian Pineapple Carrot Cream Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¾ cup vegetable oil; 1 cup granulated sugar; ½ cup brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 1 cup crushed pineapple, drained; ½ cup shredded sweetened coconut; ½ cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons pineapple juice or milk (as needed for consistency)

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If you’re on the hunt for a truly unforgettable dessert, let me introduce you to my absolute favorite: Hawaiian Pineapple Carrot Cream Cake. Imagine a beautifully moist carrot cake loaded with the brightness of pineapple, the sweetness of coconut, and rich cream cheese frosting—every bite is like a trip to the tropics! It’s sunshine on a plate, perfect for special occasions or whenever you’re craving something that feels a bit extra-special and oh-so-comforting.

Hawaiian Pineapple Carrot Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how everyday ingredients combine to create the magical flavor of this cake. Each one plays a vital role—adding structure, tenderness, warmth, or a pop of vibrant color. Here’s why everything matters, and a few tips to ensure each ingredient shines in your Hawaiian Pineapple Carrot Cream Cake!

All-purpose flour: The sturdy backbone of the cake, giving it the perfect crumb without heaviness.
Baking soda: For lift! It ensures your cake rises beautifully.
Salt: A tiny amount brings out the flavors and sweetness of every other ingredient.
Ground cinnamon: Warms the cake with cozy spice—classic in carrot cakes.
Ground nutmeg: Adds a subtle, nutty depth that makes every bite more interesting.
Vegetable oil: Keeps the crumb extremely moist and tender; no dry cake here!
Granulated sugar: For sweetness and lightness in the texture.
Brown sugar: Adds a caramel note and contributes extra moisture.
Large eggs: Bind everything together while giving richness.
Vanilla extract: Provides aromatic sweetness and deepens the cake’s flavor.
Finely grated carrots: The star performer—bring color, moisture, and natural sweetness.
Crushed pineapple (drained): Tropical flavor, extra moisture, and lovely bits of fruit throughout.
Shredded sweetened coconut: A burst of chewy texture and more island flair.
Chopped walnuts or pecans (optional): Add a wonderful crunch; toasting them first is a game-changer!
Cream cheese (for frosting): For that irresistible tang and creaminess.
Unsalted butter (for frosting): Blends with cream cheese for an ultra-smooth, rich topping.
Powdered sugar (for frosting): Sweetens and thickens, making the frosting fluffy.
Vanilla extract (for frosting): Echoes the vanilla in the cake—never skip it!
Pineapple juice or milk (for frosting): A splash creates the perfect consistency and an extra pop of flavor.

How to Make Hawaiian Pineapple Carrot Cream Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by getting your 9×13-inch pan ready—grease and flour it so the cake doesn’t stick (or use parchment paper if you prefer easy lifting later). Crank your oven up to 350°F (175°C) so it reaches the ideal temperature as you mix the batter. Prepping first sets you up for a relaxed, smooth baking experience.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps distribute the leavening and spices evenly, so every bite of your Hawaiian Pineapple Carrot Cream Cake is balanced and warmly spiced. Don’t rush this step; well-mixed dry ingredients are key to even rising and consistent flavor.

Step 3: Blend the Wet Ingredients

In a second, slightly larger bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until everything’s silky-smooth and a little glossy. This is where the cake gets its signature moist crumb, so don’t skimp on mixing!

Step 4: Combine Wet and Dry Ingredients

Add the dry mixture to the wet in two stages, gently folding until just combined. Try not to overmix—once you don’t see any large streaks of flour, stop. This keeps the texture incredibly tender, just how a Hawaiian Pineapple Carrot Cream Cake should be.

Step 5: Fold in the Good Stuff

Now for the fun part: fold in the grated carrots, drained pineapple, coconut, and nuts if you’re using them. It will look generous and chunky—trust me, this is what you want! Each mix-in delivers its own special texture and flavor, transforming the batter into pure gold.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Pop it into the oven for 35 to 40 minutes, or until a toothpick in the center comes out mostly clean (a few moist crumbs are fine). As it bakes, your kitchen will smell absolutely incredible—spicy, sweet, and utterly irresistible!

Step 7: Cool Completely

Let the cake cool right in the pan on a wire rack. Resist the temptation to frost it too soon; spreading cream cheese frosting on a warm cake can be a recipe for disaster! Chilling makes everything easier and neater.

Step 8: Make the Cream Cheese Frosting

Beat together the cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla, whipping it all until light and fluffy. If it’s too thick, add tablespoonfuls of pineapple juice or milk to reach the perfect spreadable consistency. This frosting takes the entire Hawaiian Pineapple Carrot Cream Cake experience to the next level!

Step 9: Frost and Chill

Spread your creamy frosting generously over the cooled cake. For gorgeous slices, refrigerate the cake for about 30 minutes before cutting. The flavors meld, and the frosting sets like a dream. If you’re feeling fancy, a sprinkle of toasted coconut or chopped nuts on top looks AND tastes amazing.

How to Serve Hawaiian Pineapple Carrot Cream Cake

Garnishes

A final flourish can turn this cake into a true showstopper. I love scattering extra toasted coconut or a handful of chopped toasted nuts on top—each adds texture, drama, and irresistible flavor. If you’re feeling playful, try candied pineapple or even edible flowers for a summery touch that’s almost too pretty to eat!

Side Dishes

The rich, fruity flavors of Hawaiian Pineapple Carrot Cream Cake don’t need much to shine, but it pairs beautifully with fresh fruit salads, a scoop of vanilla ice cream, or even a simple cup of sweetened whipped cream. Keep things light and fresh, complementing the tropical notes of the cake.

Creative Ways to Present

You’re not limited to the classic slab! Slice the cake into neat little bars for parties, stack as a dramatic two-layer round with extra frosting between, or use biscuit cutters to make adorable mini cakes. Dress each plate with a few pineapple tidbits or a swirl of caramel sauce to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Stored covered in the refrigerator, this cake actually gets better with time—a day or two lets the pineapple, spices, and cream cheese flavors blossom. Simply cover the cake pan tightly with plastic wrap or foil, or transfer slices to an airtight container and enjoy within 4 to 5 days.

Freezing

This is a fantastic make-ahead dessert! Wrap unfrosted cake (whole or in pieces) tightly in plastic, then foil, and freeze for up to two months. For frosted cake, freeze slices on a tray before wrapping individually. Thaw overnight in the fridge for best results—frosting may darken slightly but will still taste divine.

Reheating

While this cake is best served chilled or at room temperature, if you like your cake warm, pop a (non-frosted) slice in the microwave for about 15 seconds. If frosted, let it come to room temperature naturally, so the cream cheese maintains its wonderful texture.

FAQs

Can I turn Hawaiian Pineapple Carrot Cream Cake into cupcakes?

Absolutely! Simply scoop batter into lined muffin tins, filling each about two-thirds full. Bake at the same temperature but check for doneness around 18 to 22 minutes. You’ll get about 18–24 moist, irresistible cupcakes—don’t forget to swirl on the cream cheese frosting!

What’s the best way to grate carrots for this cake?

For the dreamiest texture, use the fine side of a box grater or a food processor with a shredding disc. Pre-packaged shreds tend to be too coarse and dry; freshly grated will keep the cake moist and colorful.

Can I use fresh pineapple instead of canned?

You can! Just be sure to chop it finely and measure after draining excess juice. Canned pineapple is convenient, but the flavor of fresh pineapple in your Hawaiian Pineapple Carrot Cream Cake will be extra vibrant and slightly tangy.

How can I make this cake nut-free?

Leave out the nuts and consider adding a little more coconut for extra texture. If you want crunch without nuts, toasted seeds like pumpkin or sunflower are a fun option (just check for allergies first).

Will this recipe work for a layer cake?

Definitely! Divide the batter evenly between two greased and floured 9-inch round pans. Bake for 25 to 30 minutes, checking for doneness. Cool, frost, and stack for a classic layer cake presentation—the flavors and frosting-to-cake ratio are heavenly.

Final Thoughts

I hope you’ll enjoy baking and sharing this Hawaiian Pineapple Carrot Cream Cake as much as I do. There’s something about its tropical flavors and sunny personality that makes every occasion feel a little more special. Give it a try—you might just find yourself coming back to this recipe again and again!

Hawaiian Pineapple Carrot Cream Cake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist carrot cake studded with pineapple, coconut, and nuts, topped with a luscious cream cheese frosting – a true slice of paradise!

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
½ cup shredded sweetened coconut
½ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice or milk (as needed for consistency)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Prepare wet mixture: In another bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine and bake: Stir the wet mixture into the dry ingredients, fold in carrots, pineapple, coconut, and nuts. Pour batter into the pan and bake for 35 to 40 minutes.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Adjust consistency with pineapple juice or milk. Frost the cooled cake and chill before slicing.