Ever wondered what would happen if your favorite moist carrot cake took a well-deserved vacation in Hawaii, swapped out its heavy sweater for a lei, and got a juicy pineapple makeover? Well, meet your new best friend: Hawaiian Carrot Pineapple Cake.
This cake isn’t just a vibe—it’s a lifestyle. It’s like sunshine in every bite, and trust me, once you try it, you’ll start “accidentally” leaving carrots and crushed pineapple in your grocery cart every. single. week.
And the best part? It’s ridiculously easy to make. So whether you’re a seasoned baker or someone who thinks “folding in the cheese” sounds like a gym move, you’re in the right place.
Why You Need This Cake in Your Life
Let’s be real—carrot cake is already a classic. It’s spicy, it’s sweet, and it always seems to magically disappear from dessert tables. But throw in some crushed pineapple, shredded coconut, and macadamia nuts? Now we’re talking tropical bliss.
What Makes Hawaiian Carrot Pineapple Cake So Special?
- Ultra-moist texture (thanks, pineapple 🙌)
- Natural sweetness with less need for sugar overload
- Tropical flair from coconut and macadamia nuts
- Tangy cream cheese frosting that balances the sweet like a dream
- It’s basically your grandma’s carrot cake after a beach honeymoon
FYI: This cake tastes even better the next day. Yes, it’s a rare unicorn that improves overnight (if it lasts that long, anyway).
🥕 Ingredients You’ll Need for Hawaiian Carrot Pineapple Cake
Let’s not overcomplicate things. Here’s everything you’ll need for the cake and the frosting—most of it’s probably already lurking in your pantry or fridge.
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg (optional but highly recommended)
- 1/2 cup granulated sugar
- 1 cup brown sugar (light or dark works)
- 1 1/4 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained but not dry)
- 1/2 cup shredded coconut (sweetened or unsweetened—your call)
- 1/2 cup chopped macadamia nuts or pecans (if you’re feelin’ fancy)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- A splash of pineapple juice (optional for extra flair)
🥄 Step-by-Step Instructions (Don’t Worry, It’s Foolproof)
I swear this recipe doesn’t require any weird skills like “whipping egg whites to soft peaks.” Just some mixing, folding, and baking. Let’s go!
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan or line with parchment (easier cleanup = more time to eat cake).
Step 2: Dry Ingredients First
In a big ol’ bowl, whisk together:
- Flour
- Baking soda
- Salt
- Cinnamon and nutmeg
Pro tip: Sifting the flour first makes the cake extra fluffy. Or you can just whisk and pretend you sifted—no judgment here. 🙂
Step 3: Wet Ingredients Party
In another bowl, beat together:
- Both sugars
- Oil
- Eggs
- Vanilla extract
Mix until smooth and well combined. It should look glossy and smell amazing already.
Step 4: The Grand Mix-In
Add your dry ingredients to the wet, and gently mix until just combined.
Now the fun part:
- Fold in the grated carrots, pineapple, coconut, and nuts.
It’ll look chunky and chaotic, but that’s exactly what we want.
Step 5: Bake It!
- Pour the batter into your prepared pan.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
- Let it cool completely. Like, don’t rush it. Warm cake + frosting = hot mess.
🎂 Time for the Frosting (A.K.A. The Crown Jewel)
Cream cheese frosting is to carrot cake what peanut butter is to jelly. You simply can’t have one without the other.
Frosting Instructions:
- Beat softened cream cheese and butter together until smooth.
- Add vanilla extract and a splash of pineapple juice (if you’re extra).
- Gradually mix in powdered sugar until you reach the consistency you love.
Spread generously over the cooled cake. Bonus points if you sprinkle extra coconut or nuts on top for flair. 😎
Variations to Keep Things Interesting
Feel like getting creative? I’ve tested a few fun twists over the years (yes, I bake this often—don’t judge), and here’s what works:
🍌 Go Bananas
Sub out 1/2 cup of oil for mashed banana. Adds flavor and feels slightly healthier. Slightly.
🍫 Chocolate Chips
I know, I know—purists will clutch their pearls. But mini dark chocolate chips in the batter = heaven.
🧁 Cupcake Version
Bake in lined muffin tins for 18–22 minutes. Perfect for potlucks, parties, or hoarding in your freezer for solo snack attacks.
🥳 When to Serve Hawaiian Carrot Pineapple Cake?
Honestly? Whenever. There are zero rules.
- Birthday parties
- Easter brunch
- Holiday desserts
- Tuesday nights when life feels meh
- “I just want cake” o’clock
It’s crowd-pleasing without being basic. People will beg for the recipe. Be ready.
🛠️ Storage & Make-Ahead Tips
Let’s be honest, this cake rarely survives past Day Two, but just in case:
- Fridge: Store frosted cake in the fridge, covered, for up to 5 days.
- Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly.
- Make-ahead tip: Bake the cake a day before, and frost it the next morning. The flavors deepen overnight—chef’s kiss.
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💬 Final Thoughts about Hawaiian Carrot Pineapple Cake
Here’s the thing: I used to hate carrot cake. Like, why are there vegetables in dessert? Who thought that was a good idea?
But this Hawaiian Carrot Pineapple Cake completely changed my mind. It’s moist without being mushy. Sweet without being cloying. And tropical enough to make you feel like you’re on a beach—even if you’re just hiding from life in your kitchen.
IMO, it’s the perfect “I baked something amazing but didn’t stress over it” dessert. Which, let’s be honest, is exactly the vibe we all want right now.
So go ahead—grate those carrots, crack open that can of pineapple, and treat yourself to a little slice of paradise. You deserve it.
And hey, if someone asks what that glorious smell is coming from your kitchen? Just smile and say, “Oh, it’s nothing… just a little Hawaiian magic. 😉”
