Name: Hawaiian Carrot Pineapple Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup vegetable oil; 4 large eggs; 2 cups grated carrots; 1 cup crushed pineapple, drained; 1 cup shredded coconut; 1 cup chopped walnuts (optional); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

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Introduction

Hawaiian Carrot Pineapple Cake is a delightful tropical twist on classic carrot cake. Packed with grated carrots, crushed pineapple, and shredded coconut, this moist cake is topped with a rich cream cheese frosting that’s sure to impress. Perfect for any occasion, it brings a touch of island flavor to your dessert table.

The image shows a tall cake with multiple uneven layers, around six in total, each layer is light brown with a rough texture, separated by thick white creamy frosting that drips down the sides in an irregular pattern. The cake is topped with small golden crumbs scattered over the creamy frosting. It sits on a white plate, placed on a white marbled surface. The lighting highlights the moist texture of the cake and the smoothness of the frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
Step 3: In a separate bowl, mix the oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
Step 4: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
Step 6: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
Step 8: While the cakes cool, make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Step 9: Frost the top of one cooled cake layer, place the second layer on top, and finish frosting the top and sides. Garnish with extra coconut or pineapple, if desired.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with chopped macadamia nuts for a more tropical flavor.
Make sure to drain the crushed pineapple well to avoid excess moisture that can make the cake soggy.
Use fresh grated carrots for the best texture and flavor, but pre-shredded carrots can be a convenient substitute.
If you prefer a tangier frosting, add a teaspoon of lemon juice or zest along with the vanilla extract.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

How to Serve

A close-up of a three-layered cake with thick, light brown crumbly sponge layers alternating with thick, creamy white frosting layers. The top layer is covered with smooth white frosting that drips down the sides in thick streams. There are small crunchy orange crumbs scattered on top and around the base of the cake. On top, three pieces of pale yellow pineapple chunks are stacked in the center. The cake sits on a white plate against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Make sure the blend includes xanthan gum for proper texture.

Can I bake this cake in a single pan instead of two layers?

Yes, use a larger pan, such as a 9×13-inch baking dish, and increase the baking time to about 40–50 minutes. Check doneness with a toothpick before removing it from the oven.