There’s something about a carrot cake that just says comfort. It’s the cake of choice for spring brunches, cozy family get-togethers, and holiday dessert tables. But what if we could take that comforting classic and whisk it away to a breezy tropical island? That’s exactly what this Hawaiian Carrot Pineapple Cake delivers — the warm spice of traditional carrot cake, elevated with juicy pineapple, crunchy macadamia nuts, and the subtle sweetness of shredded coconut. It’s tender, rich, moist, and absolutely unforgettable.

This cake is perfect for those who love layers of texture and flavor in their desserts. It’s also an ideal choice for potlucks, birthdays, or just treating yourself to something truly special with minimal fuss. Whether you’re an experienced baker or just starting your journey in the kitchen, this recipe is simple enough to master and fancy enough to impress.

Why You’ll Love This Hawaiian Carrot Pineapple Cake

If you enjoy carrot cake, you’re going to fall head-over-heels for this tropical spin. Here’s why this cake belongs in your baking rotation:

• Moist and flavorful: The combo of carrots, pineapple, and oil ensures the cake stays beautifully moist for days.
• Burst of tropical flavor: Crushed pineapple and coconut bring sweet, fruity notes without overwhelming the spice.
• Texture heaven: Finely grated carrots, coconut, and optional macadamia nuts offer a perfect balance of soft and crunch.
• One bowl simplicity: No need for fancy equipment or complicated techniques — a couple of bowls and a whisk will do.
• Crowd-pleaser: It bakes up perfectly in a 9×13-inch pan, making it easy to slice and serve for gatherings.

Ingredients You’ll Need

Here’s what makes this cake so special:

• Dry Ingredients
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
• Wet Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
• Mix-ins
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple (drained)
  • ½ cup shredded coconut (unsweetened)
  • ½ cup chopped macadamia nuts (optional)

Equipment Needed

To make this cake, you’ll need:

• 9×13-inch baking pan
• Mixing bowls (medium and large)
• Whisk and/or hand mixer
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Grater for the carrots
• Sifter (optional but helps with even dry ingredient distribution)

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well blended.

Step 4: Incorporate Dry into Wet

Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain — do not overmix.

Step 5: Add the Good Stuff

Fold in the grated carrots, crushed pineapple (make sure it’s drained well!), shredded coconut, and macadamia nuts if you’re using them.

Step 6: Bake to Perfection

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

Step 7: Cool and Serve

Let the cake cool completely in the pan before frosting or serving. This allows the flavors to settle and makes slicing easier.

Optional Toppings & Frosting Ideas

This cake is rich and flavorful enough to serve as-is, but if you want to go the extra mile:

• Classic Cream Cheese Frosting: A tangy-sweet pairing that never fails.
• Coconut Whipped Cream: Light, dairy-free, and tropical.
• Pineapple Glaze: Mix powdered sugar with a bit of pineapple juice for a quick glaze.
• Toasted Coconut: Sprinkle on top for extra texture and visual appeal.

Recipe Swaps & Variations

This cake is quite forgiving and open to customization. Here are a few ideas:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Substitute eggs with flax eggs, and use a neutral oil. Make sure your sugar is vegan too.
• Nut-Free: Omit the macadamia nuts or replace with sunflower seeds for crunch.
• Spice Swap: Add a dash of ground ginger or cloves for extra warmth.

How to Store Hawaiian Carrot Pineapple Cake

Room Temperature

If unfrosted, this cake will keep well for 2–3 days at room temperature in an airtight container.

Refrigerated

If frosted (especially with cream cheese frosting), store covered in the refrigerator for up to 5 days. Let come to room temp before serving for best texture.

Freezer

This cake freezes beautifully. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

What to Serve with Hawaiian Carrot Pineapple Cake

Make your dessert spread extra special with these serving ideas:

• Pair with Drinks: A glass of iced hibiscus tea, coconut milk latte, or even a sparkling pineapple mimosa.
• Fruit Compote: Serve with a spoonful of mango or passion fruit compote on the side.
• Tropical Ice Cream: Coconut, banana, or rum-raisin ice cream are amazing complements.

FAQs About Hawaiian Carrot Pineapple Cake

Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld. Bake it the night before and frost it the next morning if needed.

Can I use fresh pineapple instead of canned?
You can, but make sure it’s finely chopped and well-drained. Canned crushed pineapple is ideal for even distribution and moisture.

Is it okay to skip the coconut or macadamia nuts?
Absolutely. Both are optional and the cake will still be flavorful and moist without them.

Can I make this into cupcakes?
Yes! Divide the batter into lined muffin tins and bake for 20–25 minutes, checking for doneness with a toothpick.

Can I add raisins or other dried fruits?
Sure! Add ½ cup of raisins, chopped dates, or even dried mango for an extra burst of sweetness and chew.

Final Thoughts

This Hawaiian Carrot Pineapple Cake brings a taste of the tropics into your kitchen with minimal effort and maximum reward. With its perfect balance of spice, fruit, and richness, it’s the kind of dessert you’ll want to make again and again — for holidays, birthdays, or just because you’re craving something spectacular.

If you loved this recipe, don’t keep it to yourself! Share it with friends and family, and be sure to subscribe to the blog for more mouthwatering, foolproof recipes delivered straight to your inbox. Let’s keep the joy of homemade baking alive — one delicious slice at a time.

Happy baking! 🌺🍍🥕