I baked this Hawaiian Carrot Pineapple Cake one breezy afternoon at a lakeside cabin, where my coworkers and I were taking a much-needed weekend break. After a long morning of hiking and laughter, the air smelled of pine and sunscreen, and I could feel that cozy craving for something homemade.
My coworker Denise, who’s usually all about store-bought sweets, peeked into the kitchen as I was grating carrots and asked if I was really going to bake while on vacation. I laughed and told her, “This is my kind of therapy.”
We had no fancy mixers or gadgets—just a hand whisk, a wooden spoon, and a few baking pans borrowed from the cabin’s dusty cupboards. Yet as the scent of cinnamon, nutmeg, and baked pineapple filled the air, everyone drifted in from the porch, drawn by the smell alone.
By the time the cake came out of the oven, the room was filled with chatter and the promise of coffee. We sliced it warm, and the first bite had that perfect balance of spice, sweetness, and tropical flavor. Watching my coworkers’ eyes light up reminded me why I love baking, it brings people together in the simplest, most human way.
Short Description
Moist, warmly spiced, and kissed with pineapple and coconut, this Hawaiian Carrot Pineapple Cake is a comforting twist on the classic carrot cake. It’s easy to make, flavorful, and perfect for family gatherings or casual weekend baking.
Key Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Optional Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or pineapple juice (for consistency)
Tools Needed
- Mixing bowls (large and medium)
- Whisk and spatula
- Grater
- Measuring cups and spoons
- Two 9-inch round cake pans or one 9×13-inch pan
- Electric mixer (optional but helpful for frosting)
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease and flour your pans or line the bottom with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, combine granulated sugar, brown sugar, and oil. Whisk until smooth. Add eggs one at a time, mixing until fully incorporated and glossy.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet, stirring gently until no dry streaks remain. Avoid overmixing to keep the cake tender.
Step 5: Fold in Carrots and Pineapple
Using a spatula, fold in the grated carrots, crushed pineapple, and coconut (if using). The batter should look thick and slightly lumpy.
Step 6: Bake
Pour the batter evenly into the prepared pans. Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan. A toothpick should come out clean when inserted in the center.
Step 7: Cool Completely
Cool in the pan for 10–15 minutes before transferring to a wire rack. Let the cakes cool completely before frosting.
Step 8: Make the Frosting (Optional)
Beat cream cheese and butter together until creamy. Add powdered sugar gradually until smooth. Mix in vanilla extract and milk or pineapple juice until it reaches a spreadable consistency.
Step 9: Frost the Cake
Spread frosting generously over the top (and sides if layered). Garnish with toasted coconut, pineapple pieces, or chopped nuts for a pretty finish.
Why You’ll Love This Recipe
Tropical Flavor Fusion: The combination of pineapple, coconut, and warm spices gives every bite a sunny island twist.
Moist and Fluffy: The oil and fruit keep this cake soft for days.
Crowd-Pleaser: Perfect for potlucks, birthdays, or Sunday brunch.
Simple Ingredients: Everything you need is pantry-friendly and easy to find.
Make-Ahead Friendly: Tastes even better the next day as the flavors meld.
Mistakes to Avoid & Solutions
Overmixing the batter: Leads to a dense texture. Stir just until combined.
Not draining the pineapple: Excess liquid makes the cake soggy. Press gently to remove extra juice.
Frosting while warm: Wait until the cake is completely cooled, or the frosting will melt.
Using cold cream cheese: Always soften it at room temperature to avoid lumps in your frosting.
Skipping parchment paper: It helps prevent sticking, especially in older pans.
Serving and Pairing Suggestions
Serve chilled or at room temperature with coffee, tea, or iced lattes.
Add a scoop of vanilla ice cream or whipped cream on the side for dessert.
For a brunch table, pair it with fresh fruit salad or yogurt.
Cut into squares for buffet-style serving or frost as a layer cake for celebrations.
Storage and Reheating Tips
Store leftover cake covered in the fridge for up to 5 days.
For longer storage, wrap slices individually and freeze for up to 2 months.
Thaw overnight in the fridge before serving.
To refresh, warm a slice in the microwave for 10 seconds to soften the crumb.
FAQs
1. Can I make this cake without frosting?
Absolutely. It’s flavorful enough to serve plain or dusted with powdered sugar.
2. Can I use fresh pineapple instead of canned?
Yes, just finely chop it and drain well to remove excess juice.
3. Can I make this into cupcakes?
Sure. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean.
4. Can I use whole wheat flour?
You can replace half the flour with whole wheat for a denser, heartier version.
5. What can I use instead of vegetable oil?
Melted coconut oil or light olive oil both work beautifully.
Tips & Tricks
Lightly toast the coconut before folding it in for added texture.
For extra spice, add a pinch of ground ginger or cardamom.
Chill the frosting slightly before spreading—it’s easier to work with.
If baking in humid weather, refrigerate the cake before slicing for cleaner cuts.
Add a few crushed walnuts or pecans for crunch.
Recipe Variations
Pineapple-Only Cake: Skip the carrots and double the crushed pineapple for a pure tropical taste.
Carrot Mango Cake: Replace pineapple with 1 cup of pureed mango for a sunny, fruitier profile.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and check that your baking powder and soda are gluten-free.
No-Frost Option: Top with a pineapple glaze (powdered sugar + pineapple juice) instead of cream cheese frosting.
Mini Loaf Cakes: Divide the batter into mini loaf pans and bake for 25–30 minutes for easy gifting.
Final Thoughts
That afternoon in the lakeside cabin, as the sunset painted the water gold and everyone reached for seconds, I realized this cake isn’t just dessert—it’s a little piece of shared happiness. I think of moments like that every time I bake it back home after work, the kitchen filled with laughter and the faint hum of the oven.
My husband usually sneaks a corner before it’s even frosted, while my kids argue over who gets the biggest slice. It’s simple food that makes the house feel warm. It reminds me that good food doesn’t need perfection—just heart, good company, and maybe a sprinkle of coconut on top.
Hawaiian Carrot Pineapple Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup shredded coconut optional
Optional Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk or pineapple juice for consistency
Instructions
- Preheat the oven to 350°F (175°C) and prepare your pans with grease and flour or parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix sugars and oil until smooth, then beat in eggs one at a time.
- Gently combine wet and dry ingredients until no dry streaks remain.
- Fold in grated carrots, crushed pineapple, and coconut if using.
- Pour batter into pans and bake 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan, until a toothpick comes out clean.
- Cool for 10–15 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until creamy, add powdered sugar gradually, then mix in vanilla and milk or pineapple juice until smooth.
- Spread generously over the cake and top with toasted coconut, pineapple, or nuts if desired.
