This Hawaiian Pineapple Carrot Cream Cake brings a tropical twist to a timeless classic. Moist layers filled with finely grated carrots, sweet pineapple, and coconut are finished with a smooth, lightly tangy cream cheese frosting. It’s a comforting yet refreshing dessert that feels special without being complicated.
Why You’ll Love This Recipe
This cake is incredibly moist and tender thanks to the combination of carrots, pineapple, and oil. The flavors balance beautifully, with warm spices meeting tropical sweetness. It’s easy to prepare with simple pantry ingredients and works well for gatherings, celebrations, or a make-ahead dessert. The creamy frosting adds just the right amount of richness without overpowering the cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, well drained
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans (optional)
For the frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons pineapple juice (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch baking pan.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix.
Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes for round pans or 35 to 40 minutes for a 9×13-inch pan, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and pineapple juice if using.
Once the cake is fully cooled, spread the frosting evenly over the top and sides. Garnish with extra coconut or nuts if desired.
Servings and timing
This recipe makes 12 servings.
Preparation time is approximately 20 minutes.
Baking time ranges from 30 to 40 minutes depending on the pan used.
Total time is about 50 to 60 minutes.
Variations
You can add 1/4 cup raisins for extra sweetness and texture. For a stronger tropical flavor, increase the shredded coconut to 3/4 cup. If you prefer a lighter frosting, reduce the powdered sugar to 1 1/2 cups. The cake can also be baked as cupcakes; simply reduce the baking time to 18 to 22 minutes.
Storage/Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. For best texture, let refrigerated cake sit at room temperature for 20 to 30 minutes before serving. This cake can also be frozen, unfrosted or frosted, for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored tightly wrapped until ready to frost.
Do I need to drain the pineapple?
Yes, draining the pineapple well is important to prevent the cake from becoming too wet.
Can I use a different pan size?
Yes, this recipe works in round pans, a 9×13-inch pan, or as cupcakes with adjusted baking time.
Is the coconut flavor strong?
The coconut adds mild sweetness and texture without overpowering the other flavors.
Can I omit the nuts?
Absolutely, the nuts are optional and can be left out without affecting the structure of the cake.
What type of carrots should I use?
Fresh, finely grated carrots work best for moisture and even texture.
Can I reduce the sugar?
You can reduce the granulated sugar by up to 1/4 cup, though it may slightly affect moisture and sweetness.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I use store-bought frosting?
Yes, but homemade frosting provides the best flavor and texture for this cake.
Why is my frosting too soft?
If the frosting is too soft, chill it for 15 to 20 minutes, then beat again before spreading.
Conclusion
Hawaiian Pineapple Carrot Cream Cake is a delightful blend of comforting spices and bright tropical flavors. With its moist crumb, simple preparation, and creamy frosting, it’s a dessert that feels both familiar and special. Whether served at a celebration or enjoyed as a treat at home, this cake is sure to impress and satisfy.
This Hawaiian Pineapple Carrot Cream Cake is a tropical twist on classic carrot cake, combining moist carrot layers with crushed pineapple, coconut, and a luscious cream cheese frosting.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, well drained
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons pineapple juice (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix vegetable oil, eggs, and vanilla until smooth.
Add wet ingredients to dry and stir gently until just combined.
Fold in grated carrots, drained pineapple, shredded coconut, and nuts if using.
Divide batter between pans and bake for 25–30 minutes (round pans) or 35–40 minutes (9×13-inch), until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and pineapple juice if using.
Frost cooled cake evenly and garnish with extra coconut or nuts if desired.
Notes
Ensure pineapple is well drained to prevent soggy cake.
For cupcakes, bake 18–22 minutes and check for doneness with a toothpick.
Chill frosting if it becomes too soft before spreading.
