Hawaiian Carrot Pineapple Cake — Moist, Easy, and Full of Tropical Flavor
If your carrot cake feels like it’s missing something, this Hawaiian carrot pineapple cake is the upgrade you need. Crushed pineapple adds natural sweetness and keeps every slice incredibly moist.
This Hawaiian carrot pineapple cake is soft, flavorful, and topped with rich cream cheese frosting—perfect for birthdays, Easter, or any gathering.
Easy to make with simple ingredients, this recipe delivers a moist, bakery-quality cake every time.
Quick Recipe Snapshot
Prep Time: 20 minutes Cook Time: 30 to 35 minutes Cooling Time: 1 hour Total Time: About 2 hours Servings: 12 to 16 slices Difficulty: Easy to Medium Calories: Approximately 480 per slice with frosting
Ingredients
For the Hawaiian Carrot Pineapple Cake
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil for a tropical twist)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots (about 3 to 4 medium carrots, do not use pre-shredded)
- 1 can (8 ounces) crushed pineapple, undrained (the juice stays in)
- 1/2 cup sweetened shredded coconut (optional but highly recommended)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened to room temperature (two 8 ounce blocks)
- 1/2 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 to 2 tablespoons heavy cream if needed to adjust consistency
Optional Garnish
- Toasted shredded coconut
- Chopped walnuts or pecans
- Thin pineapple slices or dried pineapple flowers
- Shredded carrots for decoration
Substitutions and Tips
No vegetable oil? Melted coconut oil is a great swap and adds a subtle tropical flavor that fits the Hawaiian theme of this cake perfectly. Use the same amount as the vegetable oil.
No fresh carrots? Pre-shredded carrots from the bag are too dry and coarse for this recipe. Always grate your own carrots fresh. They release more moisture as they bake and give you a better texture in the finished cake.
No crushed pineapple? Tidbits work if you pulse them briefly in a food processor or blender first. You want a crushed consistency not chunks. Do not drain the juice — the liquid is part of what keeps this Hawaiian carrot pineapple cake so moist.
No cream cheese? You can make a simple vanilla buttercream instead but cream cheese frosting is the classic pairing for this cake and the tang balances the sweetness beautifully. It is worth using the real thing.
Want it less sweet? Reduce the granulated sugar to one and a quarter cups. The pineapple adds natural sweetness so you have a little room to reduce the added sugar without the cake tasting flat.
Nut free? Simply leave out the walnuts or pecans. The cake is just as delicious without them.
Step by Step Instructions
1. Preheat and prep your pans
Preheat your oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans generously with butter or cooking spray. Line the bottoms with parchment paper circles and grease the parchment too. This ensures the cake layers come out cleanly every time.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside. Whisking the dry ingredients together first ensures the spices and leavening are evenly distributed throughout the batter.
3. Mix the wet ingredients
In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. This takes about one minute by hand or thirty seconds with a hand mixer.
4. Combine wet and dry
Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. A few small lumps are fine. Do not overmix — overmixing develops the gluten in the flour and can make your cake tough instead of tender.
5. Fold in the carrots and pineapple
Add the grated carrots, undrained crushed pineapple, shredded coconut, and nuts if using. Fold everything together gently until just incorporated. The batter will look thick and slightly chunky. That is exactly right.
6. Divide and bake
Divide the batter evenly between the two prepared cake pans. Use a kitchen scale if you have one for perfectly even layers. Smooth the tops with a spatula and tap each pan gently on the counter a couple of times to release any air bubbles.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Do not open the oven door during the first 25 minutes as this can cause the cake to sink in the center.
7. Cool the cake layers
Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack. Remove the parchment paper and let them cool completely — at least one full hour — before frosting. Frosting a warm cake melts the cream cheese frosting and makes a mess.
8. Make the cream cheese frosting
Beat the softened cream cheese and butter together on medium high speed for two to three minutes until completely smooth and fluffy. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Add the vanilla extract and a pinch of salt. Beat on medium speed for another two minutes until light and smooth. Add heavy cream one tablespoon at a time if the frosting needs to be loosened slightly.
9. Assemble the cake
Place one cooled cake layer on your serving plate or cake board. Spread a generous layer of cream cheese frosting over the top — about one cup. Place the second cake layer on top and press gently to level it. Frost the top and sides of the cake with the remaining frosting. It does not need to be perfect. A slightly rustic finish looks beautiful on this type of cake.
10. Garnish and serve
Press toasted coconut around the sides of the cake or sprinkle over the top. Add chopped nuts, a few thin pineapple slices, or a small pile of shredded carrot on top as decoration. Refrigerate for at least 30 minutes before slicing so the frosting sets and the slices come out clean.
Pro Tips
Grate your carrots fresh
Pre-shredded carrots from the bag are too dry and will not release enough moisture into the batter during baking. Freshly grated carrots make a noticeable difference in both texture and flavor. Use the medium side of a box grater.
Do not drain the pineapple
The juice from the crushed pineapple is part of the recipe. It keeps the Hawaiian carrot pineapple cake moist and adds natural sweetness. Draining it will result in a drier less flavorful cake.
Use room temperature ingredients
Room temperature eggs, cream cheese, and butter all blend more smoothly and give you a better texture in both the cake and the frosting. Take them out of the fridge 30 to 60 minutes before you start baking.
Toast the coconut for garnish
Spread shredded coconut on a dry baking sheet and bake at 325 degrees F for 5 to 8 minutes stirring halfway through until golden. Toasted coconut has a much deeper nuttier flavor than raw coconut and looks beautiful as a finishing garnish on this cake.
Level your cake layers
If your cake layers dome on top during baking use a serrated knife to slice off the dome once completely cooled. Level layers stack more evenly and give you a more professional looking finished cake.
Refrigerate before slicing
This Hawaiian carrot pineapple cake slices much more cleanly after at least 30 minutes in the fridge. The frosting firms up and the layers hold together better when the cake is slightly chilled.
Variations
Hawaiian carrot pineapple sheet cake
Pour all the batter into a greased 9 by 13 inch baking pan and bake at 350 degrees F for 35 to 40 minutes. This is a simpler version that requires no layering or stacking and is perfect for potlucks, picnics, and large gatherings. Frost directly in the pan once completely cooled.
Hawaiian carrot pineapple cupcakes
Divide the batter into lined muffin tins filling each cup about two thirds full. Bake at 350 degrees F for 18 to 22 minutes. This recipe makes approximately 24 cupcakes. Top each one with a generous swirl of cream cheese frosting and a small piece of dried pineapple or a toasted coconut sprinkle.
Hawaiian carrot pineapple cake with macadamia nuts
Replace the walnuts or pecans with roughly chopped macadamia nuts for an even more tropical flavor profile. Macadamia nuts are buttery, slightly sweet, and pair beautifully with the pineapple and coconut in this cake.
Spiced Hawaiian carrot pineapple cake
Double the cinnamon to two full tablespoons and add a quarter teaspoon of cardamom and a quarter teaspoon of allspice to the dry ingredients. The extra spice adds warmth and depth that makes this version of Hawaiian carrot pineapple cake feel especially cozy in the fall and winter months.
How to Store and Reheat
At room temperature
Because of the cream cheese frosting this Hawaiian carrot pineapple cake should not sit at room temperature for more than two hours. Always refrigerate it after serving.
In the fridge
Store the frosted cake covered loosely with plastic wrap or in a cake box in the fridge for up to five days. The cake actually gets more moist and flavorful on day two and day three as the flavors have more time to develop. Many people think it tastes better the next day.
Freezing the cake layers
Unfrosted cake layers freeze beautifully for up to three months. Wrap each layer tightly in two layers of plastic wrap and then a layer of aluminum foil. Thaw overnight in the fridge before frosting and assembling.
Freezing frosted slices
Individual frosted slices freeze well too. Place slices on a baking sheet and freeze until solid then wrap individually in plastic wrap and store in a zip lock freezer bag for up to two months. Thaw in the fridge overnight or at room temperature for about an hour.
Reheating
This cake is best served at room temperature or slightly chilled. If it has been in the fridge take it out 20 to 30 minutes before serving to let the frosting soften slightly. It does not need to be warmed and is not typically served hot.
Frequently Asked Questions
Can I make Hawaiian carrot pineapple cake ahead of time?
Yes and it actually benefits from being made ahead. Bake the cake layers one to two days ahead, wrap tightly, and refrigerate. Make the frosting and assemble the day before serving. The flavors develop and deepen overnight and the cake slices more cleanly when it has had time to set in the fridge.
Why is my Hawaiian carrot pineapple cake sinking in the middle?
A sunken center is usually caused by one of three things — opening the oven door too early during baking, underbaking, or too much leavening. Make sure you do not open the oven for the first 25 minutes, check doneness with a toothpick, and measure your baking soda and baking powder carefully.
Can I use canned pineapple chunks instead of crushed?
Yes but you need to process them first. Pulse canned pineapple chunks in a food processor or blender a few times until they reach a crushed consistency. Do not drain the juice — add it all to the batter. Chunks that are too large will create uneven pockets of pineapple in the cake instead of the evenly distributed moisture you want.
Do I have to use two round cake pans or can I use one?
You can bake this Hawaiian carrot pineapple cake in one 9 by 13 inch pan if you prefer a simpler single layer cake. Bake at 350 degrees F for 35 to 40 minutes and check for doneness with a toothpick. This is a great option if you do not have two round cake pans or want a more casual presentation.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to a quarter cup without significantly affecting the texture. The crushed pineapple adds natural sweetness so the cake will not taste flat with a slight reduction. Do not reduce the sugar by more than that as it also contributes to the moisture and tenderness of the cake.
Save This Recipe Before You Go
If this Hawaiian carrot pineapple cake is going on your baking list, save it to your Pinterest boards right now so it is easy to find when you need it. It is one of those recipes that gets requested again and again once people taste it for the first time.
Already made it? Drop a comment below and tell us how it turned out. Did you make the sheet cake version? Did you add macadamia nuts? We genuinely love hearing how people make this recipe their own. Share it with someone who loves carrot cake — this version will completely change their expectations.
Happy baking.
Recipe Card
Hawaiian Carrot Pineapple Cake
Prep Time: 20 minutes Cook Time: 30 to 35 minutes Cooling Time: 1 hour Total Time: About 2 hours Servings: 12 to 16 slices Difficulty: Easy to Medium
Ingredients
Cake:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Cream cheese frosting:
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 to 2 tablespoons heavy cream if needed
Instructions
- Preheat oven to 350 degrees F. Grease and line two 9 inch round cake pans.
- Whisk all dry ingredients together in a large bowl.
- Whisk sugars, oil, eggs, and vanilla in a separate bowl until smooth.
- Add dry ingredients to wet and stir until just combined.
- Fold in grated carrots, undrained crushed pineapple, coconut, and nuts.
- Divide batter evenly between pans and bake 30 to 35 minutes.
- Cool in pans 15 minutes then transfer to wire rack to cool completely.
- Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt.
- Frost the bottom layer, stack the second layer, and frost the top and sides.
- Garnish with toasted coconut and nuts. Refrigerate 30 minutes before slicing.
Storage: Refrigerate covered for up to 5 days. Freeze unfrosted layers for up to 3 months.
