Hawaiian Carrot Pineapple Cake

Imagine carrot cake went on vacation to Hawaii and returned bursting with sweet, sunny flavors. This Hawaiian Carrot Pineapple Cake is everything you love about classic carrot cake but with a juicy tropical twist that takes it over the top. The combination of moist carrots, tangy pineapple, rich coconut, and fluffy cream cheese frosting is pure comfort and celebration in every bite. Serve it at any gathering and watch it disappear fast.

I baked this for my cousin’s birthday on a rainy day and we ate leftovers for breakfast with coffee the next morning. Now it is the most requested cake for family celebrations and my uncle swears it is the best cake he has ever eaten.

Ingredients

• All purpose flour: for structure and a tender crumb sift if possible for best texture
• Granulated sugar: sweetens and helps create a fine crumb look for non clumpy sugar
• Baking soda plus baking powder: for lift and lightness check freshness for reliable rise
• Salt: balances sweetness and flavor use fine salt for even distribution
• Cinnamon plus nutmeg: brings warmth and spice always use fresh ground if possible
• Large eggs: help with moisture and sticking it all together crack into a small bowl first to spot any broken shells
• Vegetable oil: keeps the cake extra moist choose a neutral variety like canola
• Finely grated carrots: create sweetness and body pick bright firm carrots for grating
• Crushed pineapple: adds tangy juiciness and moisture drain but save the juice for the frosting
• Chopped walnuts or pecans: for crunch and richness toast lightly for deeper flavor
• Shredded coconut: amplifies the tropical feel unsweetened flakes work best to avoid extra sweetness
• Cream cheese: full fat and softened is best for creamy frosting let come to room temperature
• Butter: softened helps the frosting become rich and fluffy use real unsalted butter for the best results
• Powdered sugar: sweetens and thickens for smooth frosting sift first if lumpy
• Vanilla extract: adds depth and roundness get real vanilla if you can
• Reserved pineapple juice: brings a touch of tang to the frosting use juice from draining pineapple earlier
• Pinch of salt: enhances frosting flavor and balances sweetness
• Extra chopped nuts, toasted coconut flakes and pineapple rings for topping: pick the freshest garnishes for the prettiest finish

Step by Step Instructions

Prep Your Pans

Preheat your oven to 350°F and coat two nine inch round cake pans with oil or butter. Line the bottoms with parchment rounds to guarantee smooth release after baking.

Mix the Dry Squad

Whisk together the flour sugar baking soda baking powder salt cinnamon and nutmeg in a large bowl. Make sure the mixture looks even in color before moving on.

Wet Ingredients Party

In a separate bowl beat the eggs with the oil until slightly creamy. Stir in grated carrots drained pineapple chopped nuts and coconut. This mixture should be lumpy and thick.

Bring It Together

Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently and only until you no longer see dry flour. Divide batter equally between prepared pans.

Bake Those Beauties

Place both pans in the center of your oven. Bake for 30 to 35 minutes. The cakes are ready when a toothpick stuck in the center comes out with just a few moist crumbs. Cool in the pans for ten minutes and then turn out onto wire racks to cool completely.

Frosting Time

With a hand mixer or stand mixer beat the softened cream cheese and butter together until fluffy about four minutes. Gradually add powdered sugar in cupfuls mixing just until smooth. Drizzle in vanilla pineapple juice and a pinch of salt. Your frosting should be creamy and spreadable but not runny. Add more juice a spoonful at a time if needed.

Assembly Magic

Place one cooled cake layer on your serving plate. Spread about one third of the frosting over the top. Add the second cake layer and cover the top and sides with the rest of the frosting. Decorate with toasted coconut extra nuts and pineapple rings for a tropical finish.

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My favorite part is the coconut that bakes right into the cake giving each bite a subtle chew and a sweeter depth. My niece always asks for extra toasted coconut on the top for extra crunch and the smell takes me right back to beach picnics with family.

Storage Tips

Refrigerate the cake covered for up to five days to keep it moist and fresh. If you want to make it ahead bake and freeze the unfrosted cake layers sealed tightly for up to three months. Thaw layers completely and then frost.

Ingredient Substitutions

Try macadamia nuts for a real island touch instead of walnuts or pecans. If you avoid dairy there are some excellent plant based cream cheese and butter choices for the frosting. You can swap in fresh pineapple just be sure to drain or cook it down so the batter does not become too wet.

Serving Suggestions

This cake is rich and satisfying even in smaller servings. For extra tropical flair add slices of fresh pineapple or a dollop of coconut whipped cream on the side. A cup of dark coffee or cold milk really highlights the sweet and spice.

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Cultural and Historical Context

The marriage of carrot cake and pineapple is a classic American twist with a nod to Hawaii’s famous produce. Once canned pineapple became accessible mid century bakers began folding it into carrot cakes for moisture and a taste of the tropics. Today this cake graces potlucks church dinners and birthdays all over the country with its sunny flavor.

Frequently Asked Questions About the Recipe

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Make sure to chop it finely, drain it thoroughly, and if it's especially juicy, cook it down slightly to prevent excess moisture in the cake.

→ How do I ensure the cake is moist but not soggy?

Carefully drain the pineapple and don't overmix the batter; just fold ingredients until combined to maintain a tender, moist texture without heaviness.

→ Can I make it dairy-free?

The cake can be prepared with dairy-free butter and plant-based cream cheese for the frosting. These alternatives maintain the lush consistency and flavor.

→ What's the best way to frost and assemble?

Allow the cake layers to cool fully before spreading frosting. Begin with a layer in the middle, then cover the top and sides. Sprinkle with toasted coconut and chopped nuts for a festive finish.

→ How can I tell when the cake is done baking?

Insert a toothpick into the center—if it comes out with a few moist crumbs, it's ready. The cake should pull slightly from the pan sides.

→ Can I add extra mix-ins like raisins?

Yes, raisins or dried pineapple chunks can be stirred into the batter for added texture and flavor, but are optional based on your taste.