If you’re dreaming of warm beaches, tropical flavors, and sunshine on your plate, this Hawaiian Carrot Pineapple Cake is the dessert for you. It’s a rich, moist carrot cake elevated with juicy pineapple, sweet coconut, and the satisfying crunch of macadamia nuts. Topped with a velvety cream cheese frosting, this cake captures the essence of the islands in every bite.

Perfect for potlucks, family gatherings, birthdays, or even just a midweek treat, this cake is beloved by both traditional carrot cake fans and anyone craving something with a little extra flair. Let’s dive into how you can bring a slice of the tropics to your own kitchen.

Why You’ll Love This Cake

This isn’t your average carrot cake. The Hawaiian twist makes it:

• Super moist and flavorful from the crushed pineapple and grated carrots

• Tropical and nutty thanks to sweetened coconut and optional macadamia nuts

• Frosted with a classic cream cheese frosting for that perfect tangy-sweet balance

• A one-pan wonder that’s easy to make and feeds a crowd

• Visually stunning with a sprinkle of coconut or chopped nuts on top

If you love flavors that transport you somewhere warm and sunny, this recipe is a must-bake.

Ingredients for Hawaiian Carrot Pineapple Cake

For the Cake:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 4 large eggs

• 1 ½ cups granulated sugar

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 cups finely grated carrots

• 1 cup crushed pineapple, drained

• 1 cup shredded sweetened coconut

• 1 cup chopped macadamia nuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

Note: Use freshly grated carrots and drain the crushed pineapple well to avoid an overly wet batter.

Kitchen Tools You’ll Need

• 9×13-inch baking pan

• Mixing bowls (1 large, 1 medium)

• Electric mixer or whisk

• Measuring cups and spoons

• Rubber spatula or spoon

• Box grater (for carrots)

• Wire cooling rack

• Offset spatula (for frosting)

How to Make Hawaiian Carrot Pineapple Cake

1. Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

3. Beat Wet Ingredients

In a large bowl, beat the eggs and sugar until light and fluffy. Slowly mix in the vegetable oil and vanilla extract until fully combined.

4. Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture. Mix just until everything is incorporated—avoid overmixing.

5. Add the Tropical Touches

Fold in the grated carrots, crushed pineapple, sweetened coconut, and macadamia nuts (if using). Stir gently until evenly distributed.

6. Bake

Pour the batter into your prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Completely

Let the cake cool completely in the pan on a wire rack before frosting. This is important—if the cake is warm, the frosting will melt.

8. Make the Cream Cheese Frosting

Beat cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

9. Frost and Finish

Spread the frosting evenly over the cooled cake. For extra flair, sprinkle shredded coconut or chopped macadamia nuts on top before serving.

Recipe Tips and Tricks

• Don’t skip draining the pineapple—excess juice can lead to a soggy cake.

• Use room temperature ingredients for a smoother batter and better texture.

• Make ahead: This cake actually tastes better the next day as the flavors meld!

• Try cupcakes: Divide the batter into muffin tins and reduce baking time to 18–22 minutes.

• Double the frosting if you want to make it a layered cake with filling.

Serving Ideas and Pairings

Serve your Hawaiian Carrot Pineapple Cake with:

• Fresh fruit salad for a light tropical touch

• Coffee or chai tea to complement the spices

• Vanilla bean ice cream for a decadent pairing

• A piña colada or coconut latte for a true island-inspired experience

How to Store Leftovers

Room Temperature:
Store in an airtight container for up to 2 days if your kitchen is cool.

Refrigerator:
Because of the cream cheese frosting, refrigerate for up to 5 days. Bring to room temp before serving for best flavor.

Freezer:
Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight or at room temp for a few hours.

Variations and Substitutes

• Nut-free version: Omit the macadamia nuts for an allergy-friendly option.

• Less sweet: Reduce sugar in the batter by ¼ cup or use unsweetened coconut.

• Vegan: Use flax eggs, dairy-free cream cheese, and plant-based butter/oil.

• Gluten-free: Substitute a 1:1 gluten-free flour blend.

• Zucchini swap: Replace half the carrots with grated zucchini for added moisture and nutrients.

Frequently Asked Questions

Can I make this into a layer cake?

Yes! Divide the batter between two 9-inch round pans and bake for 30–35 minutes. Cool and frost each layer for a beautiful presentation.

Can I use canned carrots or pre-shredded carrots?

Freshly grated carrots are best for moisture and texture. Pre-shredded carrots are often too dry and thick.

What can I substitute for macadamia nuts?

Try chopped pecans or walnuts, or leave them out entirely.

Can I make this cake ahead of time?

Absolutely. It stays moist and flavorful when made a day in advance. Just keep it refrigerated and frost it the day of serving if desired.

Final Thoughts

This Hawaiian Carrot Pineapple Cake is a dreamy blend of island flavors and homey comfort baking. With tropical ingredients that brighten the classic carrot cake, it’s a dessert that’s both familiar and exciting. Whether you’re sharing it at a celebration or treating yourself on a quiet afternoon, it’s sure to become a go-to favorite.

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