Hawaiian Carrot Pineapple Cake Recipe – Easy Tropical Dessert for Parties

Sunshine, sweet scents, and a slice of Hawaiian carrot pineapple cake—now that’s how you escape to the tropics without ever leaving your kitchen! Honestly, the first time I whipped up this cake, the aroma alone had my family gathering in the kitchen before it even cooled. There’s something magical about the combo of juicy pineapple and earthy carrots that makes each bite taste like a mini vacation. When I first stumbled across the concept, it was during a potluck where everyone raved about a “tropical carrot cake.” I tinkered with the recipe for weeks until my version became a staple at every family celebration.

What sets this Hawaiian carrot pineapple cake apart is the harmony of moist texture, fresh island flavors, and a hint of spice that lingers just right. It’s not too sweet, not too dense—just the perfect balance. Whether you’re baking for a birthday bash, a summer picnic, or just a lazy Sunday, this cake brings a little aloha to the table. It’s also sneakily packed with wholesome carrots (so you can pretend it’s healthy, right?), making it a win for picky eaters and anyone craving something unique.

After testing this recipe more times than I can count (seriously, I could make it with my eyes closed by now), I can say it’s virtually foolproof. Even if you’re not a “cake person,” the tropical twist will get you hooked. If you’re on Pinterest searching for an easy tropical dessert for parties, you’ve landed on the right page—because this Hawaiian carrot pineapple cake truly delivers. Let’s get mixing!

Why You’ll Love This Recipe

• Quick & Easy: You can get this Hawaiian carrot pineapple cake in the oven in under 25 minutes—no fancy steps or complicated techniques required.
• Simple Ingredients: No need for a specialty grocery run. Most of the ingredients are probably already in your pantry or fridge.
• Perfect for Parties: It’s always a hit at gatherings, whether it’s a backyard barbecue, graduation, or baby shower. Trust me, it disappears fast!
• Crowd-Pleaser: Kids love the sweetness, adults love the moist texture, and everyone asks for seconds.
• Unbelievably Delicious: The pineapple keeps everything moist, while the carrots add a gentle sweetness and color. Plus, that creamy frosting—oh wow.

I’ve baked a lot of carrot cakes over the years, but this one is in a league of its own. The tropical vibe shines through thanks to the pineapple, and the coconut flakes give a chewy, irresistible finish. You know those recipes that people beg you for? This is it. The secret is blending the carrots really fine (seriously, it’s worth the extra minute), which makes the texture melt-in-your-mouth soft.

This Hawaiian carrot pineapple cake isn’t just another carrot cake—it’s a celebration of sunshine and laid-back flavors, with just enough spice and crunch from pecans to keep things interesting. My sister actually requests this for her birthday every year, and she’s the toughest critic in our family! If you’re looking for a dessert that checks all the boxes—easy, flavorful, show-stopping—this recipe is your answer. Close your eyes, take a bite, and you’ll swear you hear ukuleles in the background. Let’s face it, everyone needs a little more aloha in their dessert routine.

Ingredients Needed

This Hawaiian carrot pineapple cake relies on a handful of everyday ingredients that come together to create something special. You probably have most of these on hand—and if not, they’re easy to grab at any store. Here’s what you’ll need:

• For the Cake Batter:
  • 2 cups (260g) all-purpose flour (use gluten-free blend if needed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (adds warmth)
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 cup (240ml) vegetable oil (or melted coconut oil for more tropical flavor)
  • 2 teaspoons pure vanilla extract
  • 2 cups (220g) grated carrots (about 4 medium carrots, peeled and finely shredded)
  • 1 cup (180g) crushed pineapple, drained (reserve juice for glaze if you like)
  • 1/2 cup (45g) sweetened shredded coconut
  • 1/2 cup (60g) chopped pecans or walnuts (optional, but they add great crunch)
• For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons pineapple juice (from the can, for flavor and smoothness)
• Optional Garnishes:
  • Extra shredded coconut (toasted for crunch)
  • Pineapple chunks or carrot curls (for color)
  • Chopped pecans or walnuts

When it comes to picking pineapple, I usually go for Dole crushed pineapple in juice—not syrup—because it’s not overly sweet. For carrots, fresher is better; I like to buy whole carrots and shred them myself (the pre-shredded ones are a little too dry, you know?). If you’re avoiding nuts, just skip them—the cake is still plenty flavorful. For a dairy-free frosting, swap the cream cheese and butter with your favorite vegan alternatives. And if coconut isn’t your thing, leave it out or use more nuts instead. This recipe is flexible, so you can make it your own!

Equipment Needed

Here’s what you’ll need to make your Hawaiian carrot pineapple cake:

• 1 large mixing bowl (for the batter)
• 1 medium bowl (for dry ingredients)
• Whisk and spatula (a sturdy silicone spatula is a lifesaver!)
• Box grater or food processor (for carrots)
• 9×13-inch (23x33cm) baking pan or two 8-inch (20cm) round cake pans
• Electric mixer (hand or stand mixer for the frosting)
• Measuring cups and spoons

If you don’t have a food processor, a box grater works fine—just watch your knuckles! A glass baking pan or metal works equally well, but if you want to get fancy with layers, use rounds. I’ve made this cake in everything from a muffin tin to a bundt pan (just adjust bake time). If you’re short on mixing bowls, rinse and reuse—the cake doesn’t judge.

For budget-friendly options, most dollar stores carry basic whisks and spatulas. I still use my old hand-me-down pans from my grandma’s kitchen (a little warped, but they do the job!). If your electric mixer is on the fritz, a strong arm and a good whisk will get the frosting smooth enough—just be patient. And don’t forget a cooling rack if you want the cake to cool quickly before frosting.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease your baking pan(s) with non-stick spray or a thin layer of oil. Line with parchment if you want easy removal (I always do, especially for round pans).
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Make sure everything is mixed evenly—no spice clumps!
3. Mix Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until slightly frothy (about 1-2 minutes). Add vegetable oil and vanilla extract; mix until smooth.
4. Add Carrots & Pineapple: Stir in the grated carrots, crushed pineapple, and shredded coconut. The batter should look colorful and a bit chunky—don’t worry, it’ll smooth out.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using nuts, fold them in now. The batter will be thick and moist; that’s what makes the cake so good!
6. Pour & Bake: Transfer batter to your prepared pan(s) and smooth the top with a spatula. Bake for 35-40 minutes for a 9×13 pan or 30-35 minutes for rounds. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs.
7. Cool Completely: Place the pan on a wire rack and let the cake cool fully (at least 1 hour). If you try to frost too soon, the cream cheese frosting will melt. Patience!
8. Make the Frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and 1 tablespoon pineapple juice; mix until smooth. If needed, add more juice for a spreadable consistency. Taste and adjust sweetness if you like.
9. Frost & Decorate: Spread frosting evenly over cooled cake. Sprinkle with extra coconut, nuts, or pineapple chunks. For round cakes, you can stack and frost as layers—just double the frosting if you want thick layers.
10. Serve & Enjoy: Slice and serve! The cake will be super moist, lightly spiced, and bursting with tropical flavors. If you want to get fancy, add carrot curls or toasted coconut on top.

Preparation Notes: If your cake sinks in the middle, it’s probably underbaked—give it a few more minutes next time. If the frosting’s too runny, chill it for 10 minutes before spreading. For extra flavor, let the cake rest overnight; it actually gets better as the flavors meld. And trust me, don’t skip the pineapple juice in the frosting—it’s the secret to tropical tang!

Cooking Tips & Techniques

Let’s face it—baking can be tricky, but this Hawaiian carrot pineapple cake is pretty forgiving. Still, here are some tricks I’ve learned after a few kitchen mishaps:

• Grate Carrots Finely: Coarse carrots make the cake grainy. Use the smallest holes on your grater or pulse briefly in a food processor.
• Drain Pineapple Well: Too much liquid makes the cake soggy. Press pineapple gently in a sieve or with paper towels (but save a tablespoon or two for the frosting).
• Don’t Overmix: Stir just until the flour disappears. Overmixing leads to dense cake—learned that the hard way!
• Test Doneness: Ovens vary, so start checking a few minutes early. Toothpick should come out with moist crumbs, not wet batter.
• Cool Before Frosting: Frosting will melt and slide if the cake is warm. If you’re impatient (like me), pop the cake in the fridge to speed things up.
• Toast Coconut for Extra Crunch: Spread on a baking sheet and toast at 350°F (175°C) for 4-5 minutes, watching closely. It burns fast!
• Multitasking: Prep frosting while the cake bakes. Clean up as you go so you’re not stuck with a pile of dishes.

I’ve had my share of carrot cakes that were too dry or collapsed in the center. Usually, it’s an oven temp issue or overmixing. Don’t stress—just adjust and try again. If you’re short on time, bake as cupcakes (20-22 minutes, same recipe). For consistency, measure flour by spooning into the cup and leveling off, not scooping. And if you want a picture-perfect cake, chill it after frosting to set the top before slicing.

Variations & Adaptations

This Hawaiian carrot pineapple cake is super flexible! Here are some ways to make it your own:

• Gluten-Free: Swap all-purpose flour for your favorite 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and it works great—texture stays moist.
• Dairy-Free: Use vegan cream cheese and butter in the frosting, and swap coconut oil for vegetable oil in the cake. The flavor is just as tropical!
• Low-Sugar: Substitute half the sugar with coconut sugar or a stevia blend. The pineapple still adds natural sweetness.
• Spiced-Up: Add 1/2 teaspoon ginger or cardamom for extra warmth. My cousin loves this version in winter!
• Nut-Free: Just leave out the pecans or walnuts. Add a handful of extra coconut instead if you want more texture.

I’ve baked this cake as cupcakes, in a bundt pan, and even as mini loaves. Just adjust the bake time—cupcakes take about 20 minutes, mini loaves 30-35. For a summer twist, fold in diced mango or swap pineapple for fresh papaya. And if you’re feeling extra, top the frosting with caramelized pineapple slices! One time, I added golden raisins for a chewy surprise (honestly, not everyone loved that, but I did!). The point is, don’t be afraid to experiment—this cake is pretty forgiving.

Serving & Storage Suggestions

Serve your Hawaiian carrot pineapple cake slightly chilled or at room temperature—either way, it’s delicious. For parties, cut into squares and arrange on a bright platter with tropical fruit slices for a Pinterest-worthy spread. If you’re serving outdoors, keep the cake in a cooler or shaded area to protect the frosting.

This cake pairs beautifully with iced tea, sparkling pineapple juice, or even a coconut latte for brunch. For dessert, a scoop of vanilla ice cream or a dollop of whipped cream adds extra decadence. If you’re going for a full tropical vibe, serve alongside grilled pineapple or fresh mango chunks.

To store: Cover tightly and refrigerate for up to 5 days. The flavors actually deepen as it sits—the pineapple and spices get cozier each day. For longer storage, freeze unfrosted cake for up to 2 months. Thaw overnight in the fridge, then frost before serving. For leftovers, microwave slices for 10 seconds to soften the crumb. The frosting sets nicely in the fridge, so you won’t get messy slices.

Honestly, I’ve enjoyed this cake even a week later—it doesn’t dry out like some other cakes. If you’re planning ahead, bake the cake a day before your event and frost the morning of. That way, you get the best flavor and texture!

Nutritional Information & Benefits

Each slice of Hawaiian carrot pineapple cake (assuming 16 servings from a 9×13 pan) has roughly:

• Calories: 320
• Fat: 15g
• Carbohydrates: 43g
• Protein: 4g
• Fiber: 2g

The carrots and pineapple bring vitamin A, vitamin C, and fiber to the party—so you’re sneaking in some goodness with every bite. Carrots support eye health, while pineapple helps with digestion (thanks, bromelain!). If you use coconut oil, you’re adding healthy fats, and nuts give a boost of protein and omega-3s.

For gluten-free or dairy-free eaters, simple swaps keep the cake inclusive. The main allergens here are wheat, eggs, dairy, and nuts—so plan accordingly for guests. On a personal note, I love that this cake isn’t just a sugar bomb; it’s got real fruit and veggies, which makes it a slightly better choice for dessert lovers who want a little balance.

Conclusion

If you’re looking for a tropical dessert that’s easy, gorgeous, and truly delicious, this Hawaiian carrot pineapple cake is your new go-to. It’s party-perfect and simple enough for a weeknight treat. From its moist crumb to that tangy pineapple cream cheese frosting, every bite feels like a mini escape.

Don’t be afraid to customize—swap nuts, use gluten-free flour, or add your favorite tropical fruits. That’s part of the fun! Personally, I love this cake because it brings people together. There’s always laughter, stories, and second helpings when I serve it.

Ready to bake? Drop a comment below with your favorite variation or party story. Pin, share, or tag me if you try it—let’s spread some aloha, one slice at a time!

FAQs

Can I make Hawaiian carrot pineapple cake ahead of time?

Yes! Bake the cake a day in advance and store it (unfrosted) tightly covered. Frost right before serving for best flavor and texture.

Can I use fresh pineapple instead of canned?

Absolutely. Just finely chop and drain the fresh pineapple well. You may need a bit more to reach the same moisture level as canned.

How do I make this cake gluten-free?

Use a 1:1 gluten-free flour blend in place of regular flour. I’ve tested it and the texture stays moist and delicious!

Can I freeze Hawaiian carrot pineapple cake?

Yes, freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge, then frost and serve.

What can I use instead of cream cheese in the frosting?

Try vegan cream cheese or whipped coconut cream for a dairy-free version. It’s still delicious and keeps the tropical vibe!

Hawaiian Carrot Pineapple Cake

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• Author: Rachel Summers
• Total Time: 1 hour
• Yield: 16 servings 1x

Print Recipe

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Description

This easy Hawaiian carrot pineapple cake is a moist, tropical dessert packed with juicy pineapple, earthy carrots, coconut, and a hint of spice. Perfect for parties, potlucks, or any occasion that calls for a taste of sunshine.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (or gluten-free blend)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup vegetable oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots (about 4 medium carrots, peeled and finely shredded)
• 1 cup crushed pineapple, drained (reserve juice for glaze if you like)
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans or walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons pineapple juice (from the can)
• Extra shredded coconut (toasted for crunch, optional garnish)
• Pineapple chunks or carrot curls (optional garnish)
• Chopped pecans or walnuts (optional garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans. Line with parchment for easy removal.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until slightly frothy (1-2 minutes). Add vegetable oil and vanilla extract; mix until smooth.
4. Stir in grated carrots, crushed pineapple, and shredded coconut.
5. Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in nuts if using.
6. Transfer batter to prepared pan(s) and smooth the top. Bake for 35-40 minutes for a 9×13 pan or 30-35 minutes for rounds. Check doneness with a toothpick.
7. Cool cake completely on a wire rack (at least 1 hour).
8. For frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and 1 tablespoon pineapple juice; mix until smooth. Add more juice if needed for spreadable consistency.
9. Spread frosting evenly over cooled cake. Decorate with extra coconut, nuts, or pineapple chunks as desired.
10. Slice and serve. Enjoy chilled or at room temperature.

Notes

Grate carrots finely for best texture. Drain pineapple well to avoid soggy cake. Don’t overmix the batter. Toast coconut for extra crunch. For gluten-free or dairy-free versions, use appropriate substitutes. Cake improves in flavor if made a day ahead. Store covered in the fridge for up to 5 days or freeze unfrosted for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice (1/16 of 9x13 pan)
• Calories: 320
• Sugar: 28
• Sodium: 220
• Fat: 15
• Saturated Fat: 6
• Carbohydrates: 43
• Fiber: 2
• Protein: 4

Keywords: carrot cake, pineapple cake, tropical dessert, Hawaiian cake, party cake, easy carrot cake, coconut cake, cream cheese frosting