Hawaiian Pineapple Carrot Cake

You know that one recipe that always disappears first at the bake sale or family gathering? This is that cake.
Hawaiian Pineapple Carrot Cake isn’t just a dessert—it’s a nostalgic slice of tropical heaven that blends comfort with a splash of island flair. If you’re looking for an easy, crowd-pleasing treat with a hint of sunshine, you’ve landed in the right kitchen.

Whether you’re baking to impress your in-laws or just need a sweet pick-me-up that pairs beautifully with your coffee after a long day wrangling kids or emails—this cake’s got your back.

Why You’ll Love This Hawaiian Pineapple Carrot Cake

Let’s be real: life’s too short for boring cake. This recipe is the perfect blend of cozy spices, sweet pineapple, and earthy carrots—all tied together with that dreamy cream cheese frosting. It’s moist, flavorful, and forgiving (because we don’t have time for fussy desserts, right?).

Here’s why it’ll be your new go-to:

• Packed with easy-to-find pantry staples

• Great for birthdays, brunches, or late-night fridge raids

• Freezer-friendly, in case you want to stash a slice for later

• Tastes even better the next day (hello, make-ahead magic!)

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg (optional but recommended for depth)

• 1½ cups granulated sugar

• 1 cup vegetable oil (or coconut oil for extra tropical vibes)

• 4 large eggs

• 2 tsp vanilla extract

• 2 cups finely grated carrots (about 3–4 medium carrots)

• 1 cup crushed pineapple (drained slightly)

• ½ cup shredded sweetened coconut

• ½ cup chopped pecans or walnuts (optional)

• ½ cup raisins (optional – for the old-fashioned carrot cake lovers!)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

• 1–2 tbsp pineapple juice or milk (for desired consistency)

Step-by-Step Instructions

Step 1: Preheat + Prep

Set your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 9-inch round cake pans. Bonus points if you use parchment paper—it saves on cleanup!

Step 2: Mix the Dry

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Wet & Wonderful

In another large bowl, combine sugar and oil. Add eggs one at a time, beating well after each. Stir in vanilla.

Step 4: Marry It All Together

Add your dry mixture into the wet bowl gradually. Fold in the grated carrots, pineapple, coconut, and if you’re feeling it—nuts and raisins. It’s going to look chunky, and that’s a good thing.

Step 5: Bake It

Pour batter into prepared pan(s) and bake for 35–45 minutes or until a toothpick comes out mostly clean. Let the cake cool completely before frosting (patience, my friend!).

Step 6: Frost Like a Pro

Beat cream cheese and butter until smooth. Add powdered sugar a cup at a time. Stir in vanilla, salt, and pineapple juice or milk until spreadable. Slather generously on cooled cake.

Tips for the Best Hawaiian Pineapple Carrot Cake

• Use fresh carrots—pre-shredded ones just don’t bring the moisture.

• Drain your pineapple a bit, but don’t squeeze it dry. You want that juice!

• Cool your cake completely or the frosting will slide right off like a bad breakup.

• Coconut oil adds a richer, more islandy flavor—go for it if you’ve got it.

A Quick Story From My Kitchen

This cake first showed up in my life during a beachside family reunion. Aunt Lila (the real MVP of our dessert table) brought it, and I’ve been chasing that tropical-cake bliss ever since. It’s now my go-to when I want a dessert that screams “comfort” but winks “fun.”

Serving Suggestions

• Serve it chilled on a warm day—total game changer.

• Top with toasted coconut or extra chopped nuts for added texture.

• Pairs beautifully with cold brew or a cozy chai latte.

Prep Time:

20 minutes

Cooking Time:

35–45 minutes

Total Time:

1 hour (including cooling and frosting)

Servings:

12 generous slices

Nutritional Information (Per Serving – Approximate)

• Calories: 420

• Protein: 5g

• Sodium: 230mg

FAQs

Can I make this ahead of time?

Absolutely! In fact, this cake is even better the next day. Just keep it refrigerated.

Can I freeze it?

Yes! Wrap individual slices or the whole (unfrosted) cake tightly and freeze for up to 2 months.

What can I use instead of pineapple?

If pineapple isn’t your thing, try applesauce or mashed banana, though it’ll steer you more toward carrot banana cake territory.

How do I store leftovers?

Store it covered in the fridge for up to 5 days. If it lasts that long.

Looking for More Cake Inspiration?

If you love this Hawaiian Pineapple Carrot Cake, check out these other irresistible bakes on the blog:

• Pina Colada Pound Cake

• The Best Slap Ya Momma Pound Cake

And if you’re curious about the magic of baking with fruit, here’s a great external guide on using fruit in baking from King Arthur Baking.

Whether you’re baking for a gathering or just craving something sweet after bedtime stories and laundry folding, this Hawaiian Pineapple Carrot Cake brings the sunshine, the comfort, and just the right amount of joy to your day.

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