Hawaiian Carrot Pineapple Cake: The Juicy, Sunshine-Loaded Dessert You Didn’t Know You Needed

Forget dry carrot cakes that taste like homework. This one’s a beach vacation in a pan—sweet pineapple, warm spice, and a cream cheese frosting that could end arguments. It’s bold, lush, and ridiculously moist without being a sugar bomb.

You’ll slice it once “for a taste,” and suddenly half the cake’s gone—mysterious, right? If you’re hosting, be warned: this becomes your signature dessert. And yes, we’re leaning into the Hawaiian vibes hard—because flavor should be fun.

The Secret Behind This Recipe

The magic here is in the moisture trifecta: crushed pineapple, freshly grated carrots, and oil.

They team up to keep the crumb insanely tender without drowning it. Then, cinnamon and nutmeg play backup, giving warmth that cuts through the fruity brightness. A hint of coconut (optional but encouraged) adds texture and “island” energy without turning it into a macaroon.

We also swap part of the granulated sugar with brown sugar for depth, and we use buttermilk in the frosting to add tangy balance. The result? A cake that’s rich but not heavy, sweet but not cloying, and absolutely unforgettable.

What Goes Into This Recipe – Ingredients

All-purpose flour: 2 cups, spooned and leveled
Baking soda: 2 teaspoons
Baking powder: 1 teaspoon
Kosher salt: 1/2 teaspoon
Ground cinnamon: 2 teaspoons
Ground nutmeg: 1/4 teaspoon
Granulated sugar: 3/4 cup
Light brown sugar: 3/4 cup, packed
Large eggs: 3, at room temperature
Neutral oil (canola or vegetable): 3/4 cup
Unsweetened applesauce: 1/2 cup (for extra moisture and balance)
Vanilla extract: 2 teaspoons
Crushed pineapple: 1 can (8 ounces), well-drained + 2 tablespoons juice reserved
Fresh carrots: 2 cups, finely grated (about 3–4 medium)
Shredded coconut (optional but awesome): 1/2 cup
Toasted chopped pecans or walnuts (optional): 1/2 cup

Cream Cheese Frosting:

Cream cheese: 8 ounces, softened
Unsalted butter: 1/2 cup (1 stick), softened
Powdered sugar: 3–3 1/2 cups, sifted
Vanilla extract: 1 1/2 teaspoons
Buttermilk or pineapple juice: 1–2 tablespoons, as needed for consistency
Pinch of salt: to balance sweetness

Let’s Get Cooking – Instructions

Prep the basics: Heat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans (or a 9×13 pan) with parchment. This is not optional unless you enjoy cake extraction stress.
Whisk the dry team: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Mix the wet team: In another bowl, beat eggs, granulated sugar, and brown sugar until slightly thick and glossy, 1–2 minutes.
Add oil, applesauce, vanilla, and the reserved 2 tablespoons pineapple juice. Stir until combined.
Combine with care: Add the dry mixture to the wet. Fold gently until just combined—no marathon stirring.
A few streaks are fine.
Add the stars: Fold in grated carrots, well-drained crushed pineapple, coconut, and nuts (if using). The batter will be thick and chunky. That’s your sign it’s perfect.
Pan and bake: Divide evenly among pans.
Bake 25–30 minutes for rounds or 35–40 minutes for a 9×13, until a toothpick comes out with a few moist crumbs.
Cool completely: Let cakes rest in pans 10 minutes, then turn out onto racks. Cool completely before frosting unless you like slippery layers and tears.
Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar in batches, then vanilla, salt, and just enough buttermilk or pineapple juice to achieve a soft, spreadable consistency.
Assemble: For layers, add a generous swoop of frosting between cakes, then coat the tops and sides.
For a sheet cake, frost the top thickly and sprinkle with toasted coconut or chopped nuts if you’re fancy.
Set and serve: Chill 20–30 minutes to firm up slices. Then cut, serve, and accept compliments like it’s your job.

Storage Tips

Refrigerate: Because of the cream cheese frosting, store covered in the fridge for up to 5 days. The flavor actually deepens by day two.
Freeze: Freeze unfrosted layers (well-wrapped) up to 2 months.
Thaw in the fridge, then frost. You can also freeze leftover slices for quick “emergencies.”
Counter time: Serve slightly chilled or at cool room temp. Keep out no more than 2 hours, FYI.

Nutritional Perks

Carrots bring beta-carotene (hello, vitamin A), plus fiber for satiety without the food coma.
Pineapple adds vitamin C and bromelain, a digestive enzyme that gives this cake its tender vibe and your gut a little love.
Walnuts/pecans (if added) provide healthy fats and a satisfying crunch that makes smaller portions feel… bigger.
Reasonable sweetness: The combo of fruit and brown sugar means deeper flavor without needing a sugar avalanche.

Common Mistakes to Avoid

Not draining the pineapple: Extra liquid = gummy cake.
Press it lightly with a spoon to remove excess juice.
Overmixing the batter: Stir just until combined. Overmixing develops gluten and turns tender into tough—no thanks.
Using pre-shredded carrots: They’re dry and chunky. Freshly grated carrots melt into the crumb like magic.
Skipping parchment: You’ll cry trying to get the cake out clean.
Parchment is your insurance policy.
Frosting warm cake: Meltdown city. Let it cool completely, then frost like a pro.

Different Ways to Make This

Tropical deluxe: Add 1/2 cup chopped dried pineapple and 1 tablespoon finely grated lime zest to the batter. Finish with toasted coconut on top.
Lighter twist: Swap half the oil for extra applesauce and use a thinner layer of frosting.
Still indulgent, just a bit gentler.
Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Let the batter rest 10 minutes before baking for best texture.
No-nut version: Skip nuts and add 1/4 cup extra coconut for texture without allergens.
Bundt cake: Bake in a well-greased, floured 10–12 cup Bundt pan for 45–55 minutes. Drizzle with pineapple-lime glaze instead of frosting.
Cupcakes: Bake 18–22 minutes; this batch makes about 20–22 cupcakes.
Pipe swirls of cream cheese frosting and sprinkle with toasted coconut.

FAQ

Can I use fresh pineapple instead of canned?

Yes, but chop it very fine and lightly pulse in a food processor to mimic the texture of crushed pineapple. Drain well and measure by volume. You may need an extra tablespoon of juice if it seems dry.

Do I have to use applesauce?

No.

Replace with an equal amount of oil for a richer crumb, or with Greek yogurt for a slightly tangier, denser texture. Applesauce keeps things moist without going full heavy.

Can I make this ahead?

Absolutely. Bake layers a day ahead, wrap, and refrigerate.

Frost the day of serving. Fully assembled cake also holds nicely overnight in the fridge—flavors mingle in the best way.

What if I don’t have buttermilk for the frosting?

Use pineapple juice or milk with a squeeze of lemon. Add liquid slowly—cream cheese frosting flips from perfect to runny faster than you think.

Why did my cake sink in the middle?

Common culprits: underbaking, too much liquid (hello, un-drained pineapple), or opening the oven door early.

Also check that your baking soda/powder are fresh—expired leaveners = sad cake.

Can I cut the sugar?

Yes, reduce total sugar by up to 1/4 cup without drama. Any more and you risk losing structure and moisture. The frosting is where sweetness perception really lives, IMO.

Is coconut essential?

Nope.

It’s optional for texture and island flair. If skipping, consider a few extra nuts or an extra tablespoon of pineapple for balance.

Wrapping Up

This Hawaiian Carrot Pineapple Cake is the dessert version of a first-class upgrade: same ride, wildly better experience. It’s vibrant, incredibly moist, and balanced with tangy cream cheese frosting that keeps every bite grounded.

Bake it for birthdays, potlucks, or “just because” Tuesdays—and watch it disappear like a rumor. Keep the recipe handy. People will ask.

And then they’ll ask again.