Here’s a tropical, moist, and warmly spiced Hawaiian Carrot Pineapple Cake recipe that’s bursting with flavor from carrots, crushed pineapple, coconut, and optional nuts — perfect for any celebration or afternoon treat!
🌺 Hawaiian Carrot Pineapple Cake
🧁 Ingredients
Dry Ingredients:
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2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour)
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1 ½ tsp baking soda
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1 ½ tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
Wet & Add-ins:
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1 cup (200g) granulated sugar
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½ cup (100g) brown sugar
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1 cup (240ml) vegetable oil (or melted coconut oil)
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4 large eggs
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2 tsp vanilla extract
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2 cups grated carrots (about 3 medium)
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1 cup crushed pineapple, drained slightly
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¾ cup shredded sweetened coconut
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½ cup chopped walnuts or pecans (optional)
🥣 Instructions
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Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch pan or two 9-inch round pans.
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Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Beat wet ingredients: In another bowl, combine sugar, brown sugar, and oil. Mix in eggs one at a time, then stir in vanilla.
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Combine: Gradually mix the dry ingredients into the wet. Then fold in grated carrots, crushed pineapple, shredded coconut, and nuts if using.
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Pour batter into the prepared pan(s) and spread evenly.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely in the pan on a wire rack before frosting.
🧁 Optional Cream Cheese Frosting
Ingredients:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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2–3 cups (240–360g) powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions:
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Beat cream cheese and butter until fluffy.
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Gradually add powdered sugar, then vanilla and salt.
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Spread over cooled cake.
🌴 Tips:
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Add a sprinkle of toasted coconut on top for extra flair.
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Can be made a day ahead — flavors develop beautifully overnight.
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Store in fridge if frosted, and let sit at room temp before serving.
