Hawaiian Carrot Pineapple Cake Recipe
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.
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.