There’s something magical about the warm breeze of a Hawaiian summer—fragrant blooms, golden sunsets, and the vibrant flavors of tropical fruit. This Hawaiian Carrot Pineapple Cake is one of those sweet treasures I remember from family gatherings on the lanai, where my Nonna would always add a Mediterranean twist to local recipes. She believed in simplicity and soul, and this cake is exactly that: rich, moist, and bursting with the flavors of sweet pineapple and freshly grated carrot.
This cake marries the earthiness of carrots with the brightness of pineapple, and the coconut frosting is like a beachside breeze on your palate. It’s perfect for a summer picnic, a garden brunch, or just an everyday slice of aloha.
🕒 Prep and Cook Time
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4 generous slices
🧁 Ingredients for Hawaiian Carrot Pineapple Cake
For the Cake:
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• 1/2 cup crushed pineapple, well-drained
• 1/4 cup chopped walnuts or macadamia nuts (optional)
For the Coconut Cream Cheese Frosting:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 tsp vanilla extract
• 2 tbsp coconut milk (or whole milk)
• 1/4 cup shredded sweetened coconut, for topping
👩🍳 How to Make Hawaiian Carrot Pineapple Cake
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Blend the Wet Ingredients
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and frothy. Add the oil and vanilla extract, mixing until smooth.
4. Combine & Fold
Gradually add the dry ingredients to the wet, stirring just until combined. Gently fold in the grated carrots, crushed pineapple, and nuts if using. Be careful not to overmix—this keeps the cake moist.
5. Bake
Pour your Hawaiian Carrot Pineapple Cake the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
While the cake cools, beat together the cream cheese and butter until fluffy. Add the powdered sugar a little at a time, followed by vanilla and coconut milk. Beat until smooth.
7. Frost and Finish
Once the cake has cooled, spread the frosting evenly over the top. Sprinkle with shredded coconut and chill slightly before serving for the best texture.
🌞 Serving Suggestions
Pair this luscious cake with a chilled glass of coconut water, a mango smoothie, or even a tropical iced tea. Garnish with a pineapple wedge or a tiny paper umbrella for that extra island touch!
💡 Hawaiian Carrot Pineapple Cake Tips for Success
• Drain the pineapple well: Excess liquid can make the cake soggy.
• Grate the carrots finely: This ensures even texture and moisture.
• Make it a layer cake: Double the recipe for a two-layer showstopper.
• Add a zing: A teaspoon of lime zest in the batter adds a fresh twist.
• Avoid common pitfalls: Want to make your cake truly exceptional? Check out common carrot cake mistakes to avoid from Bon Appétit’s test kitchen.
🌺 Variations
• Vegan Version: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), plant-based milk, and vegan cream cheese.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• Hawaiian Banana Carrot Cake: Add 1 mashed ripe banana for deeper flavor and sweetness.
🥕 Nutritional Information (Per Serving)
(Approximate)
• Calories: 430
• Fat: 22g
• Carbs: 55g
• Protein: 4g
• Fiber: 2g
• Sugars: 34g
If you’re planning a tropical-themed menu, pair this dessert with something equally vibrant like the Grilled Mango Pineapple Chicken—a smoky, sweet dish that echoes the island flavors. And if you’re a fan of fruity desserts, don’t miss the Lemon Blueberry Layer Cake for another bright, zesty treat that’s perfect for summer entertaining.
💬 Join the Conversation!
Have you made this Hawaiian Carrot Pineapple Cake? I’d love to hear how it turned out! Did you add your own twist—maybe some ginger or a splash of rum? Leave a comment and let’s chat cake! 🌴
Hawaiian Carrot Pineapple Cake – FAQs
Can I use fresh pineapple instead of canned?
Yes! Just be sure to crush it finely and drain any excess juice. You want the moisture, but not too much liquid.
How long does this cake stay fresh?
Stored in an airtight container in the fridge, it will stay fresh for up to 4 days. The flavors actually deepen after the first day!
Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead and frost it the next day for the best texture and flavor.
What can I substitute for coconut milk in the frosting?
You can use regular whole milk or even a splash of pineapple juice for a tangy twist.
Is this recipe freezer-friendly?
Yes! You can freeze the unfrosted cake for up to a month. Wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting and serving.
Conclusion
This Hawaiian Carrot Pineapple Cake is more than just a dessert—it’s a warm island breeze on your plate. It’s a celebration of vibrant ingredients, sun-soaked days, and sweet memories shared over slices of cake and laughter. Whether you’re serving it at a summer gathering or just treating yourself, this cake brings a little aloha to any occasion.
It’s light enough for a warm evening, rich enough for a celebration, and easy enough for a casual Sunday bake. Don’t forget to take a photo before everyone dives in—because this cake doesn’t last long on the table!