What the heck is this?
Imagine carrot cake went on vacation to Hawaii and came back with the most incredible tan and a whole new personality. That’s this cake right here. We’re talking layers of incredibly moist carrot cake studded with juicy pineapple chunks, all wrapped up in the dreamiest cream cheese frosting you’ve ever tasted. It’s like eating a tropical sunset — sweet, complex, and absolutely unforgettable. This isn’t your grandma’s carrot cake (though she’d probably ask for the recipe). The pineapple adds this bright, tangy sweetness that makes the whole thing sing, while the carrots keep it wonderfully moist and earthy. One bite and you’ll be planning your next beach vacation.
Why You’ll Love This Recipe
- Two dessert classics had a baby and it’s gorgeous
- That pineapple makes everything incredibly moist and flavorful
- Cream cheese frosting is basically edible heaven
- Looks impressive but uses simple techniques
- Perfect balance of tropical and cozy comfort food vibes
- Makes enough to feed a crowd (or yourself for a week, no judgment)
- Gets better after a day in the fridge — flavors just meld perfectly
The Good Stuff You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained (save that juice!)
- 1 cup chopped walnuts or pecans (optional but amazing)
- 1 cup shredded coconut (because we’re going full tropical)
For the Cream Cheese Frosting:
- 1 lb cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp reserved pineapple juice
- Pinch of salt
For the Topping:
- Extra chopped nuts
- Toasted coconut flakes
- A few pineapple rings for garnish (if you’re feeling fancy)
Let’s Do This
Step 1: Prep Your Pans
Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment paper. Trust me on the parchment — this cake is too precious to risk sticking.
Step 2: Mix the Dry Squad
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Get it nice and evenly mixed.
Step 3: Wet Ingredients Party
In another bowl, beat eggs and oil until well combined. This is where the magic starts.
Stir in grated carrots, drained pineapple, nuts, and coconut. It’ll look like a beautiful, chunky mess.
Step 4: Bring It Together
Pour the wet ingredients into the dry and fold together just until combined. Don’t overmix — we want tender cake, not tough cake.
Divide batter evenly between your prepared pans.
Step 5: Bake Those Beauties
Bake for 30-35 minutes, or until a toothpick comes out with just a few moist crumbs. The tops should spring back when lightly touched.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Seriously, wait until they’re cool — warm cake + cream cheese frosting = disaster.
Step 6: Frosting Time
Beat softened cream cheese and butter until light and fluffy (about 4-5 minutes).
Gradually add powdered sugar, beating until smooth. Add vanilla, a splash of that reserved pineapple juice, and a pinch of salt.
The consistency should be spreadable but not runny. Add more pineapple juice if needed.
Step 7: Assembly Magic
Place one layer on your serving plate. Spread about 1/3 of the frosting on top.
Add the second layer and use the remaining frosting to cover the top and sides.
Sprinkle with toasted coconut and chopped nuts. Make it look like a tropical paradise exploded on your cake.
Serving Suggestions
This cake is rich, so smaller slices go a long way — but who are we kidding, you’ll want a big piece.
Serve with a cup of coffee or a glass of cold milk.
For extra tropical vibes, serve with fresh pineapple slices or a dollop of whipped cream.
Switch It Up
Go Nuts: Try macadamia nuts instead of walnuts for that authentic Hawaiian feel.
Spice It Up: Add a pinch of cardamom or ginger to the cake batter.
Cream Cheese Alternatives: Try mascarpone or even coconut cream for the frosting.
Mini Versions: Make cupcakes and bake for 18-22 minutes.
Make-Ahead Tips
This cake actually improves overnight — the flavors meld and it becomes even more moist.
Store covered in the refrigerator for up to 5 days.
You can freeze the unfrosted cake layers for up to 3 months.
Make the frosting a day ahead and keep it in the fridge — just let it come to room temperature before using.
Questions People Actually Ask
Q: Can I use fresh pineapple instead of canned? A: Absolutely! Just chop it fine and drain well. You might need to cook it down a bit to remove excess moisture.
Q: My frosting is too soft. Help! A: Chill it for 30 minutes, then beat again. Make sure your cream cheese and butter weren’t too warm to start.
Q: Can I make this dairy-free? A: The cake is easy — just sub the butter. For frosting, try vegan cream cheese and butter alternatives.
Q: How do I know when it’s done? A: Toothpick test is your friend, plus the cake should start pulling slightly from the sides of the pan.
Q: Can I add raisins? A: If you must, but the pineapple already gives you that sweet, chewy element. Maybe try dried pineapple chunks instead?
Print
Hawaiian Carrot Pineapple Cake
- Total Time: 1 hour 5 minutes
- Yield: 12–16 slices 1x
Description
Imagine carrot cake went on vacation to Hawaii and came back with the most incredible tan and a whole new personality. That’s this cake right here. We’re talking layers of incredibly moist carrot cake studded with juicy pineapple chunks, all wrapped up in the dreamiest cream cheese frosting you’ve ever tasted. It’s like eating a tropical sunset — sweet, complex, and absolutely unforgettable. This isn’t your grandma’s carrot cake (though she’d probably ask for the recipe). The pineapple adds this bright, tangy sweetness that makes the whole thing sing, while the carrots keep it wonderfully moist and earthy. One bite and you’ll be planning your next beach vacation.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained (save that juice!)
- 1 cup chopped walnuts or pecans (optional but amazing)
- 1 cup shredded coconut (because we’re going full tropical)
For the Cream Cheese Frosting:
- 1 lb cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp reserved pineapple juice
- Pinch of salt
For the Topping:
- Extra chopped nuts
- Toasted coconut flakes
- A few pineapple rings for garnish (if you’re feeling fancy)
Instructions
Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment paper. Trust me on the parchment — this cake is too precious to risk sticking.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Get it nice and evenly mixed.
In another bowl, beat eggs and oil until well combined. This is where the magic starts.
Stir in grated carrots, drained pineapple, nuts, and coconut. It’ll look like a beautiful, chunky mess.
Pour the wet ingredients into the dry and fold together just until combined. Don’t overmix — we want tender cake, not tough cake.
Divide batter evenly between your prepared pans.
Bake for 30-35 minutes, or until a toothpick comes out with just a few moist crumbs. The tops should spring back when lightly touched.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Seriously, wait until they’re cool — warm cake + cream cheese frosting = disaster.
Beat softened cream cheese and butter until light and fluffy (about 4-5 minutes).
Gradually add powdered sugar, beating until smooth. Add vanilla, a splash of that reserved pineapple juice, and a pinch of salt.
The consistency should be spreadable but not runny. Add more pineapple juice if needed.
Place one layer on your serving plate. Spread about 1/3 of the frosting on top.
Add the second layer and use the remaining frosting to cover the top and sides.
Sprinkle with toasted coconut and chopped nuts. Make it look like a tropical paradise exploded on your cake.
Notes
This cake is rich, so smaller slices go a long way — but who are we kidding, you’ll want a big piece.
Serve with a cup of coffee or a glass of cold milk.
For extra tropical vibes, serve with fresh pineapple slices or a dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~68g
- Protein: ~6g