Hello! I’m Anna, and I couldn’t be more excited to welcome you to my kitchen. If this is your first time here yay, we’re officially cake friends now. And what better way to kick things off than with a Hawaiian Carrot Pineapple Cake?
This cake is basically sunshine in dessert form: super moist, gently spiced, and full of goodies like shredded carrots, crushed pineapple, coconut, and walnuts. Oh and did I mention the luscious cream cheese frosting? Trust me, you’ll be licking the spatula.
I first made this cake on a rainy Sunday when I needed a little cheer, and it’s been my go-to ever since. Whether you’re baking for a brunch, birthday, or just to make Tuesday feel fancy, this cake always brings the island vibes.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Why You’ll Love This Hawaiian Carrot Pineapple Cake
Let’s break it down. This cake is:
- Moist (like, dream-level moist)
- Not overly sweet but loaded with flavor
- Packed with texture from the tender carrots to the crunchy walnuts
- Super easy to throw together (no fancy mixers or baking degrees required)
- And that tangy cream cheese frosting? Total chef’s kiss.
It’s kind of like if carrot cake went on vacation to Maui and came back with better taste.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8-ounce) can crushed pineapple, drained
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
How to Make Hawaiian Carrot Pineapple Cake
1. Preheat your oven and prepare your pan.
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish because nobody likes cake that sticks.
2. Mix the dry ingredients.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
3. Add the wet ingredients.
Make a little well in the center of the dry mix and pour in the sugar, oil, eggs, and vanilla. Stir with a wooden spoon until everything comes together in a smooth batter.
4. Add the good stuff.
Fold in the shredded carrots, coconut, walnuts, and pineapple. This is where the magic happens.
5. Bake it.
Pour the batter into your prepared pan and bake for about 45 minutes. A toothpick should come out clean from the center. Don’t stress if the middle dips a bit while it cools that just means it’s extra moist.
6. Make the frosting.
In a mixing bowl, beat together the cream cheese and softened butter until smooth. Add the powdered sugar and beat again until creamy and spreadable.
7. Frost and enjoy.
Once the cake is completely cool (I know, waiting is hard), spread that dreamy frosting over the top. Cut into squares and serve up the island life!
Anna’s Tips for the Perfect Hawaiian Carrot Pineapple Cake
- Don’t overmix! Stir until combined no more, no less.
- If you want to get fancy, add a sprinkle of toasted coconut or chopped nuts on top.
- You can totally make this ahead! Just cover and chill, and it actually gets even better the next day.
A Little Personal Note
This is actually the very first recipe I’m sharing here, and I chose it because it feels like a hug in cake form. It reminds me of my family’s cozy restaurant kitchen in Milan (yes, Italian girl baking Hawaiian cake what can I say, we love flavor). I hope it brings a little joy to your table the same way it does to mine.
FAQs
Can I substitute the oil with applesauce?
Yes! You can replace up to half the oil with unsweetened applesauce if you’re looking to lighten things up a bit.
How should I store leftovers?
Store the cake in an airtight container in the fridge for up to 5 days. It’s even better cold!
Can I make this into cupcakes?
Absolutely. Just reduce the baking time to about 20–25 minutes and keep an eye on them.
Craving More?
If this tropical twist made your tastebuds dance, then you’re officially part of my flavor-loving family. Honestly, there’s something magical about how a simple combination of carrots, pineapple, and coconut can turn into a cake that tastes like vacation on a fork. The kind of cake that disappears fast at potlucks, gets requested for birthdays, and might even convince your picky eaters that vegetables aren’t so bad after all.
This Hawaiian Carrot Pineapple Cake isn’t fussy, but it still feels special. That’s what I love most about it. No complicated steps or intimidating techniques just straightforward ingredients coming together in the most delicious way. Whether you’re an experienced baker or someone who’s just now discovering how joyful baking can be (welcome!), this recipe is a great one to keep in your back pocket.
And between us? I think this cake might be my new comfort bake. You know the kind when life feels a little too hectic, the house is a mess, and you just need a moment of calm (and sugar). There’s something so grounding about grating fresh carrots, stirring warm spices into flour, and watching a humble batter rise into something golden and wonderful.
And the frosting oh, the frosting. That cream cheese layer is pure luxury. It’s the finishing touch that makes each bite sing. You can spread it on thick, keep it light, or even swirl a little into the batter if you’re feeling playful. This is your cake. Make it yours.
Since this is my very first recipe post, it holds a special place in my heart. I’ve dreamed for years about starting my own little corner of the internet to share the recipes I love. Recipes that bring comfort, joy, and just a little bit of magic into the everyday. I’m so happy you’re here to share it with me. Whether you’re baking for your family, your best friends, or just yourself (because hey, you deserve good cake too), I hope this becomes one of those feel-good recipes you turn to again and again.
From my home kitchen to yours thank you for being here. I can’t wait to bring you more recipes that fill your home with cozy smells and your table with happy faces. And if you do end up making this cake, don’t be shy send me a message, leave a comment, or tag me on social. I’d love to see your beautiful creations.
Here’s to more cakes, more smiles, and more moments shared over something delicious. And if you’re anything like me, you might want to slice a little extra and hide it in the back of the fridge for “later.” (Totally acceptable. Totally encouraged.)
Talk soon,
Anna
Hawaiian Carrot Pineapple Cake
Equipment
- Large Mixing Bowl
- Wooden Spoon
- 9×13 inch Baking Pan
- Hand Mixer
- Cooling Rack
Ingredients
Cake Batter
- 2 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.75 cups White sugar
- 1 cup Vegetable oil
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups Shredded carrots freshly grated
- 1 cup Flaked coconut sweetened
- 1 cup Chopped walnuts toasted if desired
- 8 ounces Crushed pineapple drained
Cream Cheese Frosting
- 8 ounces Cream cheese softened
- 0.25 cup Butter softened
- 2 cups Confectioners’ sugar sifted for smoothness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and set aside.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add the sugar, oil, eggs, and vanilla. Stir until smooth.
- Fold in shredded carrots, flaked coconut, chopped walnuts, and drained pineapple. Mix until evenly combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan. It’s okay if the center sinks slightly while cooling.
- In a bowl, beat the cream cheese and butter until creamy and smooth. Add the confectioners’ sugar and beat until fluffy.
- Once the cake is completely cooled, spread the frosting evenly over the top. Slice and serve!
