Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is a tropical spin on classic carrot cake, bursting with juicy pineapple, coconut, and walnuts all tucked into a tender crumb. Finished with tangy cream cheese frosting, this cake has stolen the spotlight at birthday parties and potlucks. Its moist texture and bright flavors capture the spirit of the islands and make every bite a celebration.

I first baked this cake for a neighbor’s luau birthday and was amazed at how it disappeared before I even got a second slice. Now it is my go to dessert anytime I want something a little playful and nostalgic.

Ingredients

• all purpose flour: gives structure to the cake use fresh for best results
• granulated sugar: adds just the right sweetness choose fine granules for easy blending
• baking soda and baking powder: make the cake rise double check freshness for best lift
• ground cinnamon: brings warmth and depth recommend selecting a fresh aromatic brand
• salt: heightens the flavors use a fine sea salt
• vegetable oil: keeps the crumb tender and moist opt for a neutral flavor oil
• large eggs: bind everything and add richness look for fresh bright yolked eggs
• grated carrots: bring moisture and natural sweetness pick firm carrots for best texture
• crushed pineapple: adds juicy bursts drain well so the cake is not soggy
• shredded coconut: boosts the tropical flavor and chew go for unsweetened if you prefer less sugar
• chopped walnuts: give crunch and earthy notes toast lightly for extra flavor
• cream cheese: infuses the frosting with rich tang always use full fat for creaminess
• unsalted butter: softens the frosting allow to reach room temp for easy mixing
• powdered sugar: makes the frosting fluffy sift to avoid lumps
• vanilla extract: rounds out the frosting flavor use real vanilla if possible

Instructions

Preheat and Prepare Pans:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and flour two nine inch round cake pans thoroughly to prevent sticking.

Whisk Dry Ingredients:

In a roomy bowl sift together flour granulated sugar baking soda baking powder ground cinnamon and salt until well combined. This helps everything mix evenly later.

Combine Wet Ingredients:

In a second large bowl whisk together vegetable oil and eggs until fully blended and smooth. Fold in the grated carrots crushed pineapple shredded coconut and chopped walnuts until evenly distributed.

Mix Together:

Add the wet mixture to the dry ingredients. Gently stir until just combined being careful not to overmix. This keeps the cake tender and light.

Divide and Bake:

Split the batter evenly between the two prepared pans. Smooth the tops with a spatula for even baking. Bake for around 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a moist crumb.

Cool Cakes:

Let the cakes rest in their pans for ten minutes after baking. Then carefully turn them out onto wire racks to cool completely. A cool cake is essential for smooth frosting.

Make Frosting:

With an electric mixer beat together softened cream cheese and unsalted butter until very smooth. Gradually add powdered sugar and vanilla extract. Whip until light and fluffy. Taste and adjust sweetness if needed.

Assemble and Decorate:

Place one cake layer on your serving plate and cover the top generously with frosting. Place the second layer on top and cover the entire cake with the remaining frosting. Finish with extra coconut or chunks of pineapple if you like a festive touch.

The grated carrots in this cake are what make every slice so special for me. The way they melt right into the cake brings back memories of my grandmother’s kitchen and chasing her around for that first sweet corner piece.

Storage Tips

You will want to store the frosted cake in an airtight container in the fridge where it keeps fresh for up to four days. Bring slices to room temperature for the best soft texture and flavor. If making ahead just wait to frost until ready to serve for an even fresher taste.

Ingredient Substitutions

If you are out of pineapple try using apple sauce for a softer flavor or swap the coconut for chopped pecans or dried cranberries. Both work great for nut free guests. You can even go with half brown sugar in the batter for a deeper caramel taste if you like.

Serving Suggestions

This cake shines on its own or with extra pineapple slices and a dusting of coconut flakes. It is also delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. Set out some tropical fruit or mint sprigs for a beautiful dessert table.

Cultural Context

Carrot cake became beloved in Hawaii thanks to the islands’ lush crops of pineapple and coconut. The recipe feels right at home in sunny celebrations where family loves bold flavors and rich textures. Hawaiian adaptations bring fun twists from chopped macadamia nuts to tangy passionfruit glazes.

Seasonal Adaptations

shred fresh local carrots in spring for extra sweet flavor
swap in mango or papaya for the pineapple in summer
decorate with sugared cranberries or spiced nuts in fall
add in crystallized ginger pieces around the holidays

Success Stories

I have watched friends light up as they taste this cake for the first time. Several have asked for the recipe after trying it at a brunch. My own kids now request it for their birthday parties which always makes baking this feel totally worth the time.

Freezer Meal Conversion

You can freeze either unfrosted layers or fully frosted cake slices. Wrap tightly in plastic wrap plus foil and freeze for up to two months. Thaw in the fridge overnight before frosting or serving and fluff up the frosting with a little mixer action if needed.

I always decorate mine with toasted coconut for that golden crunch on top and a little sprinkle of fond family memories

Recipe Q&A

→ Can I make this cake without nuts?

Yes, you can simply omit the walnuts for a nut-free version without affecting the flavor or texture.

→ How should I store leftover cake?

Store the cake in an airtight container in the refrigerator for up to five days to keep it moist and fresh.

→ Is canned pineapple suitable for this cake?

Yes, use well-drained canned crushed pineapple for best texture and ease of mixing into the batter.

→ Can I bake this cake in a single pan?

You can use a 9x13-inch pan; just adjust baking time and check for doneness with a toothpick.

→ What’s the best way to frost the cake?

Once cooled, frost between the layers and cover the tops and sides evenly with the cream cheese frosting.