Name: Hawaiian Carrot Pineapple Cake: Tropical, Moist, and Ridiculously Good
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: For the Cake:– 2 cups all-purpose flour– 2 tsp baking soda– 1 ½ tsp cinnamon– ½ tsp nutmeg– ½ tsp salt– ¾ cup granulated sugar– ¾ cup brown sugar, packed– 3 large eggs– 1 cup vegetable oil– 2 tsp vanilla extract– 2 cups grated carrots (freshly grated is key!)– 1 cup crushed pineapple, drained– ½ cup sweetened shredded coconut– ½ cup chopped walnuts or pecans (optional but highly recommended); For the Cream Cheese Frosting:– 8 oz cream cheese, softened– ½ cup unsalted butter, softened– 2 ½–3 cups powdered sugar– 1 tsp vanilla extract– Pinch of salt

What the heck is this?
This is not your average carrot cake. This is carrot cake on vacation—soft, fluffy, and jam-packed with juicy crushed pineapple, shredded coconut, and chopped nuts for that signature island-style twist. It’s a classic carrot cake’s more laid-back cousin: still cozy, still spiced just right, but now with serious tropical vibes and a sweet cream cheese frosting that’ll make you consider licking the bowl (no judgment). Perfect for spring brunch, summer parties, or honestly just because you want a slice of sunshine on your plate.

Why You’ll Love This Recipe
– Ultra-moist and flavorful with a hint of cinnamon and nutmeg
– Packed with texture from carrots, pineapple, coconut, and nuts
– Cream cheese frosting that’s tangy, sweet, and velvety smooth
– One bowl for the batter = less mess, more cake
– Keeps beautifully for days—actually better on Day 2

The Good Stuff You’ll Need

For the Cake:
– 2 cups all-purpose flour
– 2 tsp baking soda
– 1 ½ tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
– ¾ cup granulated sugar
– ¾ cup brown sugar, packed
– 3 large eggs
– 1 cup vegetable oil
– 2 tsp vanilla extract
– 2 cups grated carrots (freshly grated is key!)
– 1 cup crushed pineapple, drained
– ½ cup sweetened shredded coconut
– ½ cup chopped walnuts or pecans (optional but highly recommended)

For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 ½–3 cups powdered sugar
– 1 tsp vanilla extract
– Pinch of salt

Let’s Do This

Step 1: Prep your gear
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans if you’re feeling layer-cakey.

Step 2: Mix the dry stuff
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Mix the wet stuff
In another bowl, whisk together the sugars, eggs, oil, and vanilla until smooth and combined.

Step 4: Bring it all together
Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overdo it. Fold in the carrots, pineapple, coconut, and nuts.

Step 5: Bake it up
Pour the batter into your prepared pan(s) and bake for 35–40 minutes for a 9×13, or 25–30 minutes for round pans. Cake is done when a toothpick in the center comes out clean. Let it cool completely before frosting.

Step 6: Make the frosting
Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla and a pinch of salt. Beat until fluffy and spreadable.

Step 7: Frost and serve
Once the cake is totally cool, slather on that dreamy cream cheese frosting. Top with extra chopped nuts or a sprinkle of coconut if you want it pretty. Chill for 20 minutes before slicing for clean edges—or dive in right away.

Serving Suggestions
Serve with coffee, tea, or a glass of cold milk. This cake also pairs surprisingly well with a scoop of pineapple sorbet if you’re leaning into the tropical thing.

Switch It Up
– Make it a layer cake with a pineapple curd filling between layers
– Add golden raisins or chopped dried mango for more island flavor
– Skip the nuts for a nut-free version—it’s still delish
– Use coconut oil instead of vegetable oil for extra coconut flair

Make-Ahead Tips
You can bake the cake a day or two in advance—wrap it tightly and store it at room temp. Frosting can also be made ahead and kept in the fridge (just let it soften a bit before spreading). The fully frosted cake keeps well in the fridge for up to 4 days.

Questions People Actually Ask

Q: Can I make this into cupcakes?
A: Absolutely—just bake at 350°F for 18–22 minutes. It makes about 24 cupcakes.

Q: Do I have to use coconut?
A: Nope. It adds tropical flair, but you can leave it out or sub with extra nuts or a bit more carrot.

Q: Can I freeze this cake?
A: You bet. Wrap slices or the whole (unfrosted) cake in plastic and foil. Freeze for up to 2 months. Thaw overnight and frost when ready to serve.

Hawaiian Carrot Pineapple Cake: Tropical, Moist, and Ridiculously Good

Author: Tyla
Total Time: 55 minutes
Yield: 12–16 servings

Print Recipe

Description

This is not your average carrot cake. This is carrot cake on vacation—soft, fluffy, and jam-packed with juicy crushed pineapple, shredded coconut, and chopped nuts for that signature island-style twist. It’s a classic carrot cake’s more laid-back cousin: still cozy, still spiced just right, but now with serious tropical vibes and a sweet cream cheese frosting that’ll make you consider licking the bowl (no judgment). Perfect for spring brunch, summer parties, or honestly just because you want a slice of sunshine on your plate.

Ingredients

For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 ½–3 cups powdered sugar
– 1 tsp vanilla extract
– Pinch of salt

Instructions