There’s something extra magical about a cake that’s moist, fruity, warmly spiced, and finished with rich cream cheese frosting. That’s exactly what you get with a Hawaiian Carrot Pineapple Cake—a tropical twist on the traditional carrot cake. The addition of crushed pineapple, coconut, and island-inspired ingredients turns a classic dessert into a sunny, flavor-packed showstopper. Whether you’re baking for a party, potluck, or simply treating yourself to a slice of tropical indulgence, this step-by-step guide will walk you through how to make the perfect moist carrot pineapple cake at home.
If you love recipes with a fruity, summery vibe, you’ll also enjoy this Hawaiian Banana Bread or the delightfully sweet and tangy Strawberry Cheesecake Bars.
What Makes It “Hawaiian”?
While the cake doesn’t originate from Hawaii, the use of tropical ingredients like pineapple, shredded coconut, and sometimes even macadamia nuts gives it that unmistakable island flair. Pineapple brings bright acidity and natural sweetness, while coconut adds texture and warmth. These ingredients elevate a traditional carrot cake and make it a perfect dessert for spring, summer, or even a luau-themed gathering. If you’re into unique pineapple-based dishes, check out this Pineapple Casserole—a quirky, sweet-savory Southern favorite.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (with juice)
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or macadamia nuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 2 tbsp pineapple juice or coconut milk (optional)
- Toasted coconut for garnish (optional)
This recipe is easily adaptable for dietary preferences—swap regular flour for a gluten-free blend or use flax eggs and vegan cream cheese for a plant-based version.
Step-by-Step Instructions
- Prep Your Workspace
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. Grate your carrots and lightly drain the pineapple—don’t squeeze it completely dry, just remove excess juice.
- Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These spices are key to that signature warm flavor.
- Combine the Wet Ingredients
In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth. Gradually fold in the dry ingredients until just combined.
- Fold in the Tropical Goodness
Gently mix in the grated carrots, crushed pineapple, shredded coconut, and nuts if using. The batter will be thick and lumpy—that’s perfectly normal.
- Bake to Perfection
Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting
Using a hand or stand mixer, beat the cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and optional pineapple juice or coconut milk for extra flavor.
- Assemble and Decorate
Place one cake layer on a plate or stand, frost the top, then add the second layer and frost the entire cake. Sprinkle with toasted coconut or chopped nuts for a beautiful finish.
Want a refreshing drink to pair with this cake? Try this Carrot Juice Recipe for a healthful twist using leftover carrots.
Pro Tips for the Perfect Cake
- Avoid sogginess: Lightly drain the pineapple—too much juice will make your cake dense.
- Don’t overmix: Mix just until combined to keep the crumb tender.
- Cool completely before frosting: Warm cake will melt the frosting.
- Get creative: Add raisins, chopped dried pineapple, or a splash of rum to the batter.
- Storage: This cake keeps well in the fridge for 4–5 days and can be frozen unfrosted for up to 2 months.
Frequently Asked Questions
Pineapple is added for its natural sweetness and moisture. It balances the earthiness of carrots and spices like cinnamon, creating a richer flavor profile and a more tender crumb. Plus, it helps activate baking soda due to its acidity, improving the cake’s texture. You can read more about the science of baking moist carrot cakes on Serious Eats.
The nickname “divorce carrot cake” is a humorous expression shared online—suggesting the cake is so good, someone might leave their partner for the person who baked it! It’s not a traditional name, but a tongue-in-cheek way of saying this cake can cause serious dessert envy.
While cinnamon is often cited as the secret spice, many bakers agree that pineapple (and sometimes applesauce or coconut) is the hidden gem that elevates a carrot cake to the next level. In our Hawaiian version, the combo of pineapple and coconut truly sets it apart.
It’s commonly referred to as Carrot Pineapple Cake or Hawaiian Carrot Cake, especially when coconut or macadamia nuts are added. Some people also call it “Tropical Carrot Cake.” No matter the name, it’s always delicious.
Conclusion
If you’re ready to bring a slice of the tropics into your kitchen, this Hawaiian Carrot Pineapple Cake is the way to do it. With its blend of juicy pineapple, sweet carrots, warm spices, and fluffy cream cheese frosting, it’s a dessert that checks all the boxes. Whether you’re a seasoned baker or just getting started, this easy how-to will help you create a show-stopping, flavor-packed cake that everyone will rave about. If you enjoyed this recipe, you’ll also love this refreshing Strawberry Pina Colada or this Coffee Cake Muffins recipe to round out your dessert repertoire.
Happy baking—and don’t forget to share your tropical masterpiece on Pinterest or tag us on Instagram!
Hawaiian Carrot Pineapple Cake
Equipment
- Mixing Bowls
- Whisk
- Two 9-inch Round Cake Pans
- Oven
- Hand or Stand Mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple with juice
- 0.5 cup shredded coconut optional
- 0.5 cup chopped walnuts or macadamia nuts optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar adjust to taste
- 1 tsp vanilla extract
- 2 tbsp pineapple juice or coconut milk optional
- toasted coconut for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually combine with dry ingredients.
- Fold in grated carrots, crushed pineapple, shredded coconut, and nuts if using.
- Divide batter into pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then on a wire rack.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and optional juice/milk. Mix until fluffy.
- Frost the cooled cake layers. Garnish with toasted coconut or nuts if desired.