If sunshine could be baked into a cake, this would be it. This Hawaiian Carrot Pineapple Cake is everything I want in a dessert—moist, lightly spiced, and bursting with the natural sweetness of carrots, crushed pineapple, and a touch of coconut. It’s like a tropical getaway in every bite!
What makes this carrot cake different? It’s fluffier than traditional versions thanks to the fruit, and it has just enough crunch from optional nuts to keep things interesting. Whether you’re making it for Easter brunch, a picnic, or a cozy weekend bake, this one will have everyone asking for seconds.
Want more feel-good bakes like this? Be sure to subscribe to the Poulef newsletter for recipes delivered straight to your inbox!
Overview of Hawaiian Carrot Pineapple Cake Recipe Content
What It Is
A tropical twist on a classic carrot cake, made extra moist with crushed pineapple and tender with freshly grated carrots. A perfect all-occasion dessert!
Why You’ll Love It
- Tropical Flavor: Pineapple and coconut bring a sunny flair.
- Moist Texture: Carrots, oil, and pineapple keep it super soft.
- Simple & Versatile: No layers, no fuss. Just bake, glaze (or not!), and enjoy.
- Easy to Make: No mixer needed—just bowls, a spoon, and a love for cake.
Taste & Texture
Sweet and lightly spiced, this cake has a soft, tender crumb with bursts of fruitiness and just a hint of nutty crunch if you choose to add walnuts or pecans.
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Tools Needed
- Mixing bowls
- Grater for carrots
- 9×9-inch or 8×8-inch baking dish
- Rubber spatula
- Measuring cups and spoons
Substitutions & Additions
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Sugar-Free: Swap sugar for coconut sugar or a monk fruit blend.
- Vegan: Use flax eggs and plant-based yogurt instead of eggs.
- Extra Flare: Top with cream cheese glaze, toasted coconut, or a pineapple drizzle.
How to Make Hawaiian Carrot Pineapple Cake
- Prep Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish.
- Mix Wet Ingredients: In a large bowl, whisk oil, eggs, and sugar until well combined.
- Add Carrots & Pineapple: Fold in grated carrots and drained pineapple.
- Add Dry Ingredients: In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to wet mixture.
- Mix & Fold: Stir gently until just combined. Fold in nuts and coconut if using.
- Bake: Pour batter into prepared dish. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the pan for at least 15 minutes before slicing.
What to Serve with Hawaiian Carrot Pineapple Cake
- A dollop of whipped cream or coconut whipped topping
- Vanilla ice cream or Greek yogurt on the side
- Tropical fruit salad or mango sorbet
Tips for Making It Perfect
- Drain Pineapple Well: Too much juice will make the cake soggy.
- Use Fresh Grated Carrots: Pre-shredded won’t give the same moistness.
- Don’t Overmix: Gently fold ingredients to keep the cake tender.
- Cool Completely: Before glazing or slicing, let the cake rest to lock in moisture.
Storage Instructions
- Room Temperature: Covered, it lasts up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight.
General Information
This Hawaiian Carrot Pineapple Cake has roots in American carrot cake traditions but with that unmistakable Hawaiian charm—coconut, pineapple, and warm breezes in every bite. While it’s often baked as a snack cake or traybake, it can also be dressed up into a layer cake with a rich cream cheese frosting.
Frequently Asked Questions
Can I use fresh pineapple?
Yes! Just finely chop and make sure it’s well-drained.
Can I turn this into cupcakes?
Absolutely! Bake at 350°F for 20–22 minutes. Makes about 12.
Is it sweet?
It’s pleasantly sweet but not overly so—perfect for pairing with frosting or glaze.
Can I use applesauce instead of oil?
Yes, use 1/4 cup applesauce + 1/4 cup oil for a lighter version.
Conclusion
Whether you’re baking this for brunch, a family gathering, or just to add a little sunshine to your kitchen, this Hawaiian Carrot Pineapple Cake delivers. It’s vibrant, simple, and full of good vibes.
If you loved this recipe, you’ll also adore:
- Sweet Potato Bread
- Lemon Ricotta Pound Cake
- Flourless Coconut Greek Yogurt Cake
- Carrot Raisin Oatmeal Yogurt Cake
Interactive Elements
If you make this cake, I’d LOVE to see it! Tag me on Pinterest @poulefrecipe and show me how you served it. Bonus points for cream cheese frosting or tropical toppings!
Nutritional Information Hawaiian Carrot Pineapple Cake
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 290 |
| Fat | 14g |
| Carbs | 38g |
| Sugar | 20g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 160mg |
Hawaiian Carrot Pineapple Cake – Moist, Tropical, and Completely Irresistible
- Total Time: 55 minutes
- Yield: 9–12 slices 1x
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and sunny dessert packed with shredded carrots, crushed pineapple, and a hint of coconut. Lightly spiced and delightfully tropical, it’s perfect for brunches, potlucks, or just when you need a slice of sunshine.
Ingredients
-
2 cups grated carrots
-
1 cup crushed pineapple, drained
-
1½ cups all-purpose flour
-
1 cup sugar
-
½ cup vegetable oil
-
2 eggs
-
1 teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ cup chopped walnuts or pecans (optional)
-
½ cup shredded coconut (optional)
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish.
-
In a large bowl, whisk together oil, eggs, and sugar until combined.
-
Fold in grated carrots and crushed pineapple.
-
In a separate bowl, combine flour, baking soda, salt, and cinnamon.
-
Add dry ingredients to wet and mix until just combined.
-
Fold in nuts and coconut, if using.
-
Pour into prepared dish and bake 35–40 minutes or until a toothpick comes out clean.
-
Cool at least 15 minutes before serving.
Notes
-
Drain the pineapple thoroughly to avoid a soggy cake.
-
Use freshly grated carrots for better moisture.
-
Add a cream cheese glaze or simple powdered sugar drizzle for a finishing touch.
-
Store at room temp for 3 days or refrigerate up to 5.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
