Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is a tropical twist on classic carrot cake, packed with freshly shredded carrots, crushed pineapple, and a hint of coconut. Infused with warm spices and topped with luscious cream cheese frosting, this moist and flavorful cake is perfect for any occasion, from summer parties to cozy gatherings. The tropical flavors balance beautifully with the rich, creamy frosting, making this cake an irresistible treat!
Equipment
- Mixing bowls (large and medium)
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- Spatula
- Grater (for shredding carrots)
- 9x13-inch baking pan (or two 9-inch round cake pans)
- Parchment paper (optional)
- Wire cooling rack
- Oven
- Toothpick (for doneness test)
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple with juice
- ½ cup shredded coconut optional
- ½ cup chopped walnuts or pecans optional
- For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk if needed for consistency
Instructions
- Preheat & Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients:
- In another large bowl, beat eggs, then add oil, sugar, and vanilla extract. Mix until well combined.
- Incorporate Carrots & Pineapple:
- Stir in grated carrots and crushed pineapple (with juice) until evenly distributed.
- Combine Batter:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Optional Ingredients:
- If using, fold in shredded coconut and chopped nuts for added texture.
- Bake the Cake:
- Pour the batter evenly into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the Frosting:
- Make Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy. If needed, add milk for a spreadable consistency.
- Frost the Cake:
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top (and between layers if making a layer cake).
- Garnish & Serve:
- Optional: Sprinkle with extra shredded coconut, chopped nuts, or a drizzle of pineapple glaze for extra flair. Slice and enjoy!
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 baking flour.
To make it vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use dairy-free cream cheese and butter.
This cake stores well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—just thaw before serving.
If you prefer cupcakes, divide the batter into muffin tins and bake for 18-22 minutes.
To make it vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use dairy-free cream cheese and butter.
This cake stores well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—just thaw before serving.
If you prefer cupcakes, divide the batter into muffin tins and bake for 18-22 minutes.