The Perfect Hawaiian Carrot Pineapple Cake: A Tropical Twist on a Classic

You know those recipes that find you at just the right moment? That’s exactly what happened with this Hawaiian Carrot Pineapple Cake. I was wandering through a small farmers market on the north shore of Maui during what was supposed to be a relaxing vacation. Instead, I was stressing about my sister’s upcoming birthday celebration back home. She’s always been impossible to shop for, and I wanted to bring something special to the party.

That’s when I noticed an elderly woman selling homemade baked goods from a tiny stand adorned with plumeria flowers. Her smile was as warm as the Hawaiian sun, and the aroma coming from her table was absolutely irresistible. Among her offerings was this gorgeous golden-brown cake topped with what looked like the fluffiest frosting I’d ever seen.

“What’s that one?” I asked, pointing to the cake that had caught my eye.

“Ah, that’s my Hawaiian Carrot Pineapple Cake,” she replied with a wink. “Been in my family for generations. The secret is using fresh island pineapples and a touch of coconut.”

One bite and I was transported to flavor heaven. It was everything a carrot cake should be—moist, perfectly spiced—but with tropical notes that made it something altogether magical. When I raved about it, she chuckled and did something I’ll never forget: she handed me a handwritten recipe card.

“Share the aloha,” she said simply.

I’ve made this cake dozens of times since that trip three years ago. It was a hit at my sister’s birthday (she now requests it every year), and it’s become my signature bring-along for potlucks and family gatherings. There’s just something about those tropical flavors that brings people together and puts smiles on faces.

Hawaiian carrot pineapple cake Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or macadamia nuts
• 1/2 cup shredded coconut
• 4 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup crushed pineapple, well-drained
• Additional toasted coconut for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, combine the grated carrots, crushed pineapple, nuts, and coconut.
4. In a third bowl, beat the eggs, then add the oil and vanilla, mixing well.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Then fold in the carrot-pineapple mixture.
6. Pour the batter evenly into the prepared pan(s) and bake for 35-40 minutes for round pans, or 45-50 minutes for a rectangular pan. The cake is done when a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan(s) before frosting.
8. For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until fluffy. Gently fold in the well-drained crushed pineapple.
9. If using round pans, place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides. If using a rectangular pan, simply frost the top of the cake.
10. Sprinkle with toasted coconut if desired.

Hawaiian carrot pineapple cake Variations

• Tropical Twist: Add 1/2 cup diced mango or papaya to the batter for an extra tropical flavor.
• Coconut Lover’s Version: Double the coconut in the batter and use coconut oil instead of vegetable oil.
• Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free flour blend.
• Cupcakes: Pour batter into lined muffin tins and bake for 20-25 minutes to make approximately 24 cupcakes.

Servings

This recipe yields one 9×13-inch cake or one two-layer 9-inch round cake, serving 12-16 people depending on how you slice it.

My Final Thoughts About Hawaiian carrot pineapple cake

After making this Hawaiian Carrot Pineapple Cake countless times since that fateful day in Maui, I can honestly say it’s become more than just a recipe to me—it’s a cherished memory and tradition.

The blend of sweet carrots, tangy pineapple, and coconut creates something truly special that regular carrot cake simply can’t match. What I love most is how versatile it is—elegant enough for special occasions but homey enough for a Sunday family dinner. The cream cheese frosting with that hint of pineapple folded in is absolutely worth the extra effort.

While it might seem like there are a lot of ingredients and steps, trust me when I say the process is actually quite forgiving. Even when I’ve accidentally forgotten to drain the pineapple completely or substituted ingredients based on what I had on hand, the cake has always turned out delicious.

If you’re looking to bring a bit of tropical sunshine to your table no matter the season, this cake is your answer. That Hawaiian woman’s generosity in sharing her family recipe has brought so much joy to my life and to everyone who’s tasted it—and now I’m passing that aloha spirit on to you. Happy baking!

FAQs

Hawaiian Carrot Pineapple Cake

A tropical twist on classic carrot cake, featuring pineapple, coconut, and a rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Hawaiian

Servings 12 slices

Calories 450 kcal

Equipment

• Oven
• Mixing bowls
• 9-inch round cake pans or 9×13-inch baking pan
• Whisk
• Electric mixer
• Spatula

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or macadamia nuts
• 1/2 cup shredded coconut
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup crushed pineapple, well-drained
• optional toasted coconut for garnish

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
• In another bowl, combine the grated carrots, crushed pineapple, nuts, and coconut.
• In a third bowl, beat the eggs, then add the oil and vanilla, mixing well.
• Add the wet ingredients to the dry ingredients and stir until just combined. Then fold in the carrot-pineapple mixture.
• Pour the batter evenly into the prepared pan(s) and bake for 35-40 minutes for round pans, or 45-50 minutes for a rectangular pan. The cake is done when a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan(s) before frosting.
• For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until fluffy. Gently fold in the well-drained crushed pineapple.
• If using round pans, place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides. If using a rectangular pan, simply frost the top of the cake.
• Sprinkle with toasted coconut if desired and serve.

Notes

For an extra tropical twist, add 1/2 cup diced mango or papaya to the batter. Store leftovers in the refrigerator for up to 5 days.

Keyword Carrot cake, Pineapple cake, Tropical dessert