Hawaiian Carrot Pineapple Cake Recipe: A Taste of the Tropics
A Slice of Sunshine
I first tasted this cake at a dusty roadside stand on the North Shore of Oahu. The air was thick with salt and the scent of blooming plumeria, and the woman behind the counter handed me a moist, generously cut square wrapped in wax paper. It wasn’t the typical, spice-heavy carrot cake I knew. This was something else entirely—lighter, brighter, and humming with the tropical sweetness of fresh pineapple. One bite, and I was transported. I spent the rest of my trip trying to recreate that perfect balance of earthy carrot and vibrant fruit. This Hawaiian Carrot Pineapple Cake is the happy result of that delicious mission, a sunny escape you can bake right in your own kitchen.
Why You’ll Love This
It’s a welcome twist on a classic, offering a uniquely moist and tropical flavor profile that feels both familiar and exciting.
The recipe is straightforward and forgiving, perfect for bakers of any skill level. No fancy techniques required.
It’s a stunning crowd-pleaser. The bright flavor and beautiful appearance make it a star at potlucks, brunches, and celebrations.
The natural sweetness from the pineapple and carrots means you can often use a little less added sugar without sacrificing flavor.
An Unlikely Fan
I’ll admit, I was a little nervous to serve this to my father-in-law, a man whose dessert preferences are firmly rooted in traditional chocolate pie. He eyed the specks of carrot and pineapple with mild suspicion. But with a little encouragement, he took a bite. Then another. He finished the slice and, without a word, gently pushed his plate forward for a second helping. It’s now the only cake he ever specifically requests. It has a way of winning over even the most skeptical of dessert connoisseurs.
What Makes It Special
Crushed Pineapple: This is the star. It doesn’t just add flavor; it injects an incredible amount of moisture into the crumb, ensuring every single bite is tender and lush.
Freshly Grated Carrots: Using carrots you grate yourself, as opposed to pre-shredded, makes a world of difference. They are more tender and release their sweet, earthy essence more readily into the batter.
Toasted Coconut & Macadamia Nuts: These ingredients are the soul of the islands. The toasty, buttery crunch of macadamias and the chewy sweetness of coconut create a sublime texture and depth of flavor.
A Touch of Ginger: A hint of ginger complements the pineapple beautifully, adding a warm, zesty note that ties all the tropical elements together.
Making It Happen
Start by heating your oven and generously greasing your baking pan. A light dusting of flour over the grease will help the cake release like a dream.
In a large bowl, whisk together your dry ingredients—the flour, baking powder, soda, spices, and salt. This isn’t just a mixing step; it’s how you ensure every spoonful of your spice blend is evenly distributed throughout the cake, so no bite is bland.
In a separate, larger bowl, it’s time for the wet ingredients. Whisk the oils and sugars together until they become a smooth, pale, and wonderfully creamy mixture. Then, beat in the eggs one at a time, followed by the vanilla. The goal here is a beautifully emulsified, slightly thickened base.
Now for the fun part: gently fold the dry ingredients into the wet mixture. Stir only until the last streaks of flour disappear. Overmixing is the enemy of a tender cake! Then, with a confident hand, fold in the stars of the show—your freshly grated carrots, the well-drained crushed pineapple, the toasted coconut, and the chopped macadamia nuts.
Pour this fragrant, speckled batter into your prepared pan and spread it evenly. Slide it into the oven and let the magic happen. Your kitchen will soon smell like a tropical bakery. The cake is done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack. This patience is crucial, as a warm cake will melt your frosting. Once cool, slather the top with the creamy, tangy cream cheese frosting and sprinkle with any leftover toasted toppings for a beautiful finish.
You Must Know
Drain the Pineapple Thoroughly: Press it in a fine-mesh strainer to remove as much liquid as possible. Excess juice can make the batter too wet.
Don’t Overmix: Once you add the flour, mix just until combined. A few lumps are okay. Overworking the gluten will lead to a tough, dense cake.
Toast Your Nuts and Coconut: This simple step unlocks their essential oils and maximizes their flavor, adding a deeper, more complex taste.
Cool Completely Before Frosting: Applying frosting to a warm cake is a recipe for a melted, runny mess. Let patience be your guide.
Serving It Up
This cake is a celebration in itself. Serve it as the grand finale to a Hawaiian-inspired luau feast with Kalua pork and coconut rice. For a simple afternoon treat, a square alongside a cup of strong black coffee is perfection. Drink pairing-wise, it sings next to a cup of hot chai tea, a glass of cold milk, or even a slightly sweet Riesling.
Make It Different
Nut-Free: Simply omit the macadamia nuts. You could add a handful of rolled oats for a different texture.
Spice It Up: Add a quarter teaspoon of freshly grated nutmeg or a pinch of cardamom to the dry ingredients for a more complex spice profile.
Dried Fruit: Swap half the coconut for raisins or chopped dried mango for a chewy, sweet twist.
Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier, nuttier base.
Storing Your Masterpiece
Store the frosted cake, covered, in the refrigerator for up to 5 days. The cold will firm up the frosting beautifully. You can enjoy it cold straight from the fridge, or let a slice sit at room temperature for 20 minutes to take the chill off. Unfrosted cake can be tightly wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Success Tips
For the most tender crumb, use room temperature eggs. If you forget to take them out ahead of time, place the whole eggs in a bowl of warm water for 10 minutes. When measuring your flour, spoon it into the measuring cup and level it off with a knife. Scooping directly with the cup can pack in too much flour, leading to a dry cake. Finally, trust your nose and the toothpick test more than the clock—ovens can vary.
Frequently Asked Questions (FAQ)
Can I use canned pineapple in heavy syrup?
It’s best to use pineapple canned in its own juice, not heavy syrup. The syrup is overly sweet and can throw off the balance of the recipe.
My cake is very moist in the center. Is it underbaked?
This cake is inherently very moist from the pineapple and carrots. If the toothpick comes out with a few moist crumbs attached, it’s likely done. If it comes out with wet, batter-like streaks, it needs more time.
Can I make this into cupcakes?
Absolutely! Line a muffin tin and fill the cups 2/3 full. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean. This recipe should yield about 24 cupcakes.
Do I have to use both oils?
While the combination creates the best texture, you can use all vegetable oil if needed. The coconut oil does provide a subtle, lovely flavor.
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day ahead. Let them cool completely, wrap tightly in plastic wrap, and store at room temperature. Frost the day you plan to serve it.
Recipe Card: Hawaiian Carrot Pineapple Cake
Prep time: 25 minutes
Cook time: 40-50 minutes
Total time: 1 hour 15 minutes (plus cooling)
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: Hawaiian-Inspired
Yield: One 9×13 inch cake
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup vegetable oil
1/2 cup coconut oil, melted
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups freshly grated carrots
1 cup crushed pineapple, thoroughly drained
1 cup sweetened shredded coconut, toasted
1/2 cup macadamia nuts, chopped and toasted
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the vegetable oil, melted coconut oil, granulated sugar, and brown sugar until smooth and well combined.
Beat the eggs into the wet ingredients one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
Fold in the grated carrots, drained pineapple, toasted coconut, and toasted macadamia nuts.
Pour the batter into the prepared pan and spread it evenly.
Bake for 40-50 minutes, or until the top is springy to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan set on a wire rack.
While the cake cools, make the frosting: In a stand mixer or with a hand mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt, and beat until fluffy.
Once the cake is completely cool, spread the frosting evenly over the top.
NOTES
For a less sweet cake, you can reduce the total sugar in the cake by 1/4 cup. The toasted coconut and macadamia nuts for the topping are not listed in the ingredient quantities for the cake itself; reserve a small handful before adding the rest to the batter for garnish.
