Hawaiian Carrot Pineapple Cake – Tropical, Moist & Perfect for Any Celebration
Introduction
Looking for a cake that’s bursting with tropical flavor, incredibly moist, and easy to whip up? This Hawaiian Carrot Pineapple Cake is the perfect fusion of sweet crushed pineapple, freshly grated carrots, and warm spices. It’s topped with a rich, creamy frosting and makes a beautiful centerpiece for holidays, spring gatherings, potlucks, or even a casual weekend treat.
Think of it as a fun twist on classic carrot cake — made even better with the sweetness of pineapple and the optional tropical hint of shredded coconut.
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Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup shredded coconut (optional, for added texture and flavor)
Optional Frosting – Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
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Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, oil, and eggs until smooth and slightly fluffy.
Step 4: Add Carrots & Pineapple
Fold the grated carrots, crushed pineapple, and coconut (if using) into the wet mixture.
Step 5: Combine & Bake
Gradually add the dry ingredients to the wet mixture. Stir just until combined — do not overmix. Pour the batter into your prepared pan(s) and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
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Make the Frosting
In a medium bowl, beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until light and creamy. Spread over cooled cake.
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Tips & Variations
Add crunch: Stir in ½ cup chopped walnuts or pecans.
Make it tropical: Add 1–2 teaspoons of orange zest or a splash of coconut extract.
Use Greek yogurt: Replace ¼ cup oil with Greek yogurt for extra moisture and a protein boost.
Layer cake: Slice horizontally and add frosting between layers for a bakery-style finish.
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Storage Tips
Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Wrap unfrosted cake tightly and freeze for up to 3 months.
