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Learn how to make Hawaiian Carrot Pineapple Cake – a moist, tropical dessert with carrots, crushed pineapple, coconut, and cream cheese frosting. A must-try island-inspired treat!
Why You’ll Fall in Love With This Cake
If you’ve ever tasted a slice of carrot cake and thought, “This needs a tropical twist,” then you’re going to love this Hawaiian Carrot Pineapple Cake. It’s everything you adore about classic carrot cake—moist, rich, and comforting—but with the irresistible brightness of pineapple, the chew of coconut, and a tangy cream cheese frosting that ties it all together.
It’s the kind of dessert that transports you straight to an island beach, even if you’re just in your cozy kitchen at home.
What Makes Hawaiian Carrot Pineapple Cake So Special?
This isn’t just another carrot cake. What sets this version apart?
• Crushed pineapple adds juicy sweetness and keeps the cake extra moist.
• Shredded coconut brings a delightful texture and tropical flair.
• Warm spices like cinnamon and nutmeg balance the sweetness perfectly.
• Cream cheese frosting provides a rich, tangy finish you’ll crave with every bite.
Together, these ingredients make a cake that’s hearty, nostalgic, and bursting with Hawaiian sunshine.
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Ingredients You’ll Need
Here’s what you’ll need for the cake and the dreamy frosting:
For the Cake:
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup shredded sweetened coconut
• ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
• 1 (8 oz) block cream cheese, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract
Step-by-Step: How To Make Hawaiian Carrot Pineapple Cake
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine the Wet Ingredients
In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, then mix in the grated carrots, crushed pineapple, and coconut.
4. Combine Everything
Slowly stir the dry ingredients into the wet mixture. Fold in chopped nuts, if using.
5. Bake
Pour the batter into your prepared pan(s). Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. Make the Frosting
In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the powdered sugar and vanilla extract. Beat until smooth and spreadable.
7. Frost and Serve
Once your cake is fully cooled, generously frost it. Garnish with extra coconut flakes or chopped nuts for a beautiful, tropical finish.
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Tips for the Best Tropical Carrot Cake
• Use fresh carrots for maximum moisture and flavor. Pre-shredded carrots are too dry!
• Don’t skip the pineapple—it’s the tropical heart of the cake.
• Let it cool completely before frosting, or the frosting will melt.
• Store in the fridge, covered, for up to 5 days. It gets even better the next day.
Make It Your Own
Want to play around with this recipe?
• Swap coconut for chopped dried pineapple for even more chew.
• Add a pinch of ginger or cloves for extra warmth.
• Top with toasted coconut for a bit of crunch and color.
Why It’s Perfect for Any Occasion
Whether you’re making this cake for a summer potluck, Easter brunch, or just because you need a slice of something happy—it delivers every time. It’s nostalgic, flavorful, and just unique enough to impress your guests without being fussy.
This Hawaiian Carrot Pineapple Cake isn’t just dessert—it’s a mini vacation on a plate.
Pin This Recipe for Later!
Don’t forget to save this recipe to your favorite dessert board on Pinterest so you can come back to it anytime you need a taste of the tropics!