Get ready to meet your new favorite cake—the Hawaiian Carrot Pineapple Cake. This tropical twist on a classic carrot cake is moist, rich, and bursting with sun-kissed flavor. It’s got carrots for texture, pineapple for sweetness, coconut for island flair, and warm spices that make every bite feel like a hug.
Top it all off with a thick layer of luxurious cream cheese frosting, and you’ve got a dessert that’s crowd-pleasing, fork-licking, and downright unforgettable.
Why You’ll Love Hawaiian Carrot Pineapple Cake
- Super moist thanks to crushed pineapple and shredded carrot
- Tropical flavor with coconut and cinnamon
- Perfectly spiced but not overpowering
- Topped with lush cream cheese frosting
- Great for birthdays, potlucks, Easter, holidays—or no reason at all!
This isn’t just a cake—it’s an experience.
Ingredients – Sunshine in Every Bite
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups finely shredded carrots
- 1 cup crushed pineapple (drained slightly)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar (depending on desired sweetness)
- 1 tsp vanilla extract
- 1–2 tbsp pineapple juice (optional, for tropical flair)