Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: PT-484440H24M19S
Total time: PT-484440H24M19S
Cuisine: Hawaiian
Ingredients: 2 cups (250g) all-purpose flour; 1½ teaspoons baking soda; ½ teaspoon salt; 1½ teaspoons ground cinnamon; 3 large eggs, room temperature; 1 cup (200g) granulated sugar; 1 cup (240ml) vegetable oil; 1 teaspoon vanilla extract; 2 cups (about 220g) finely grated carrots; 1 can (8 ounces or about 225g) crushed pineapple, drained; ½ cup (45g) sweetened shredded coconut

JUMP TO RECIPE

Every time I bake this Hawaiian Carrot Pineapple Cake, I’m transported back to my grandmother’s breezy Florida kitchen. She wasn’t Hawaiian, but she had a way of blending flavors like she’d spent years in the tropics—juicy crushed pineapple, sweet grated carrots, toasted coconut, and just a whisper of spice. This cake became a summer staple for our family gatherings, especially when paired with a chilled glass of lemonade and a sun hat.If you’re looking for a cake that’s incredibly moist, bursting with tropical vibes, and surprisingly easy to make, this one’s for you.

Key Ingredients That Make Hawaiian Carrot Pineapple Cake Unique

Using Crushed Pineapple for Flavor and Moisture

Crushed pineapple does more than add sweetness. It gives the cake its soft, lush bite. The fruit’s juice seeps into the batter, binding everything together without making it soggy. It’s one of the main reasons this cake stays moist for days. You don’t need fresh pineapple. 1 can (8 ounces or about 225g) of crushed pineapple packed in juice works perfectly—just drain it before using.

The small pineapple pieces blend easily into the batter. They leave no chunks, just bold tropical flavor. When baked, the natural sugar in the fruit caramelizes slightly. That adds depth and keeps the cake from tasting flat.

Use 2 cups (250g) of all-purpose flour to build structure. It holds moisture but keeps the crumb soft. If you overpack the flour, the cake turns dense, so spoon it lightly into the cup.

Add 1 cup (200g) granulated sugar for balanced sweetness. Some recipes mix in ¼ cup (50g) light brown sugar for a deeper flavor.

Use 3 large eggs at room temperature. Eggs help the cake hold together and rise well.

Include 1 cup (240ml) vegetable oil. It makes the crumb tender and keeps the cake moist even after chilling.

Need a cake that bursts with citrus and cream? Check out our Orange Creamsicle Cake for another fruity twist.

Carrots, Coconut, and Other Tropical Additions

Use 2 cups (about 220g) finely grated carrots. Carrots soften in the oven and vanish into the crumb. They bring natural sweetness and color.

Add ½ cup (45g) sweetened shredded coconut. Toast it for extra flavor. Fold it into the batter or sprinkle on top after frosting.

Optional add-ins include ½ cup (60g) chopped macadamia nuts or ½ mashed ripe banana (about 60g). These deepen the tropical flavor without overpowering the cake.

To brighten things up, stir in 1 teaspoon lime zest or a splash of coconut milk (2 tablespoons or 30ml).

Use 1½ teaspoons baking soda to help the cake rise. It reacts with the pineapple’s acidity to create a light, even texture.

Add 1½ teaspoons ground cinnamon for warmth. The spice balances the sweet and fruity notes.

Finish the batter with 1 teaspoon vanilla extract. It softens the flavors and ties them together.

Whole Hawaiian carrot pineapple cake topped with cream cheese frosting and fresh pineapple chunks

Instructions for a Homemade Version Hawaiian Carrot Pineapple Cake

Start by preheating your oven to 350°F. Grease two 9-inch round pans and line them with parchment. That helps the cakes release cleanly after baking.

In one bowl, whisk flour, baking soda, salt, and cinnamon. Keep this bowl dry. The dry mix should be ready before you handle wet ingredients.

In another bowl, mix eggs, sugar, oil, and vanilla. Stir until the mixture looks smooth and glossy. Then add grated carrots, crushed pineapple, and shredded coconut. Fold them in gently. The batter should feel thick but not stiff.

Now combine wet and dry. Add dry ingredients gradually. Mix until everything blends, but don’t overwork it. Overmixing can make the cake dense.

Divide the batter evenly between pans. Tap each pan lightly to remove air bubbles. Bake for 30 to 35 minutes. Check doneness with a toothpick—when it comes out clean, you’re good.

Cool the cakes in their pans for 10 minutes. Then turn them out onto a rack. Let them cool completely before frosting. A warm cake will melt the frosting and slide.

Need to turn store-bought cake mix into magic? Don’t miss our tips in How to Make a Box Cake Mix Taste Homemade—perfect for shortcuts with flavor.

Common Mistakes to Avoid While Baking

Don’t skip draining the pineapple. Extra liquid can throw off your batter and make the cake gummy. Use a fine strainer and press lightly to remove juice.

Avoid large carrot shreds. If you grate by hand, use the fine side. Large pieces stay chewy after baking, which breaks the cake’s soft texture.

Be sure to measure flour properly. Scoop with a spoon, level with a knife. Don’t pack it. Too much flour dries the cake out.

Lastly, cool the cake fully before adding frosting. Warm cake turns the icing runny and slick.

Looking for a dessert that’s indulgent and rich? Try our Mini Chocolate Lava Cakes for a bold contrast to this fruity favorite.

Frosting Options That Complement Hawaiian Carrot Pineapple Cake

Classic Cream Cheese Frosting

Cream cheese frosting fits this cake like sun fits summer. It’s rich, tangy, and smooth. The coolness balances the cake’s warmth. Sweet pineapple and spiced carrot need something grounded. Cream cheese brings that.

To make it, beat softened butter and cream cheese. Keep the mixer slow at first. When smooth, add powdered sugar. Then pour in vanilla. Mix until fluffy. The frosting should hold soft peaks. Chill if it feels loose.

Spread it gently over the cooled cake. Don’t rush. Start from the center, work out. The frosting will glide if the cake is cold. A warm cake melts it fast.

Want a red velvet classic with a similar frosting base? Check out our Red Velvet Pound Cake for a Southern-inspired twist.

Tropical Variations: Coconut, Lime, and Pineapple Frostings

If cream cheese feels too rich, try coconut frosting. Mix butter with coconut milk, then add sugar. Stir in shredded coconut last. The texture stays light but has bite.

Lime frosting works too. Combine butter, powdered sugar, and lime zest. Add a bit of juice. This gives the frosting tang and lift. It brightens the cake’s deeper notes.

For pineapple lovers, there’s pineapple glaze. Just reduce pineapple juice, mix with powdered sugar, and drizzle. It’s simple. It soaks in. It makes every bite shine.

You can also mix styles. Use cream cheese frosting, then sprinkle toasted coconut. Or glaze first, then frost. This layering adds depth and looks great.

Fork about to cut into a moist slice of Hawaiian carrot pineapple cake with cream cheese frosting — A soft, tropical slice of Hawaiian carrot pineapple cake with sweet pineapple and carrot bits, ready to enjoy

Substitutes and Dietary-Friendly Variations

Gluten-Free and Vegan Options

You can swap regular flour with a 1:1 gluten-free blend. Choose a mix that includes xanthan gum. That keeps the cake soft. Without it, the texture turns crumbly.

For eggs, try flaxseed. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. It will gel and bind the batter.

Replace butter or oil with avocado oil or melted coconut oil. These keep the cake moist. They also match the tropical flavor. For dairy-free milk, use almond or oat.

Skip cream cheese? Use vegan cream cheese and plant-based butter. Whip with powdered sugar and a splash of vanilla. The result feels just as rich.

Looking for a rich dessert that skips dairy and flour entirely? Don’t miss our Mini Chocolate Lava Cakes—a decadent treat without compromise.

Using Applesauce, Greek Yogurt, or Oil Alternatives

Cutting fat? Replace half the oil with applesauce. It reduces calories and keeps the cake tender. But don’t skip all the oil—it helps the cake stay moist.

Greek yogurt works too. Use it in place of part of the oil or butter. It adds protein and tang. Make sure it’s full-fat for the best texture.

Banana is another good swap. Use mashed ripe banana instead of part of the sugar and oil. It sweetens naturally and blends well with carrot and pineapple.

Play with combinations. Try half applesauce, half oil. Or yogurt and banana. Just keep the batter balanced—not too wet, not too dry.

FAQs About Hawaiian Carrot Pineapple Cake

What makes Hawaiian carrot pineapple cake different from regular carrot cake?

It’s the pineapple. The fruit adds moisture and a bright tropical taste. Most carrot cakes use just carrots, maybe some nuts or raisins. Hawaiian versions go further. They add coconut, sometimes banana or macadamia, for extra richness.

Can I use crushed pineapple instead of fresh in carrot cake?

Yes—crushed pineapple from a can works best. It’s soft, sweet, and easy to mix. Just drain the juice before adding. Fresh pineapple tends to be too chunky and wet.

How do you keep carrot cake moist?

Start with oil instead of butter. Then, add crushed pineapple and finely grated carrots. These hold moisture during baking. Also, don’t overbake. Pull the cake once the center is set and a toothpick comes out clean.

Can I make Hawaiian carrot pineapple cake ahead of time?

Yes. You can bake it a day early. Store it wrapped at room temperature or chill it in the fridge. Wait to frost until the cake cools completely. The flavor even improves overnight.

What frosting pairs best with carrot pineapple cake?

Cream cheese frosting is the top choice. Its tang cuts through the sweet cake. Coconut frosting and lime glaze also work well. They match the tropical theme without overpowering the base.

Is Hawaiian carrot pineapple cake freezer-friendly?

Yes. Freeze unfrosted layers for up to three months. Wrap tightly in plastic and foil. Thaw in the fridge overnight before frosting. For frosted cake, freeze slices individually for easy serving later.