🌟 Why You’ll Fall in Love With This Cake
✅ Ultra-moist texture – Thanks to pineapple juice and oil
✅ Tropical flavor explosion – Pineapple + coconut + warm spices = vacation in a pan
✅ No mixer needed – Stir by hand in one bowl
✅ Crowd-pleasing favorite – Kids and adults both adore it
✅ Make-ahead magic – Tastes even better the next day!
It’s not just dessert — it’s a vacation for your taste buds. ✈️🌴
🍀 Hawaiian Carrot Pineapple Cake
Serves 12 | Prep: 15 min | Bake: 35–40 min | Cool: 1 hr | Total: ~2 hrs
🛒 Ingredients
For the Cake:
2 cups (250g) all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg (freshly grated if possible)
¾ cup (180ml) vegetable oil or melted coconut oil
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
1 (8 oz) can crushed pineapple, undrained (save juice!)
1 ½ cups (150g) shredded carrots
½ cup (45g) sweetened shredded coconut
1 tsp vanilla extract
Optional: 1–2 tbsp dark rum or pineapple juice concentrate for depth
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (113g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Optional: ½ cup toasted coconut for garnish
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour a 9x13-inch pan, two 9-inch round pans, or 12-cup bundt pan.
Line bottom with parchment if using rounds.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3️⃣ Combine Wet Ingredients
In a large bowl, whisk oil and sugar until smooth.
Add eggs, one at a time, beating well after each.
Stir in crushed pineapple (with juice), vanilla, and rum (if using).
4️⃣ Fold Everything Together
Gradually add dry ingredients to wet, mixing just until combined.
Gently fold in shredded carrots, coconut, and any reserved pineapple bits.
5️⃣ Bake
Pour batter into prepared pan(s).
Bake:
9x13”: 35–40 mins
Round pans: 28–32 mins
Bundt: 45–55 mins
Until a toothpick comes out clean.
6️⃣ Cool Completely
Let cool in pan 15 minutes, then transfer to wire rack.
Cool fully before frosting — warm cake = melty disaster!
🧈 Make the Cream Cheese Frosting
Beat cream cheese and butter until smooth and fluffy (~2 mins).
Gradually add powdered sugar, 1 cup at a time, until desired thickness.
Mix in vanilla and salt.
Frost cooled cake. Sprinkle top with toasted coconut for that island finish!
💡 Pro Tip: Toast coconut in a dry skillet over medium heat 3–5 mins until golden — huge flavor boost!
🌺 Serving Suggestions
🍍 With pineapple chunks on top for a true tropical look
🥥 Drizzle with coconut glaze (powdered sugar + coconut milk)
🍦 À la mode: Serve slices with vanilla ice cream and maraschino cherry
☕ Pair with: Kona coffee, iced hibiscus tea, or a fruity cocktail
🌴 Variations & Pro Hacks
🌱 Gluten-Free? Swap flour for 1:1 GF blend (like King Arthur)
🍯 Lower Sugar? Reduce sugar to 1 cup; use light cream cheese frosting
🍍 Pineapple Boost: Add ½ cup diced maraschino cherries for color and sweetness
🥥 Coconut Lover’s Dream: Use coconut milk instead of juice, and add flakes between layers
🧊 Make-Ahead Friendly: Bake cake 1–2 days ahead. Frost day-of for best presentation.
❄️ Freeze unfrosted cake layers up to 3 months. Thaw and frost when ready!
🧠 Why This Cake Stays So Moist
The secret trio:
Oil – Keeps cake tender longer than butter
Crushed pineapple (juice included) – Adds natural moisture and mild sweetness
Carrots – Release water as they bake, preventing dryness
Together, they create a cake so soft, it practically melts in your mouth. 🍽️✨
❤️ Final Thought: A Slice of Paradise, Shared With Love
This Hawaiian Carrot Pineapple Cake isn’t just dessert — it’s a celebration of flavor, joy, and connection. It reminds me of beachside picnics, family reunions, and the way food can transport us to happier places.
Whether you’re making it for a birthday, a potluck, or just because the world feels heavy some days… know this: you’re giving someone a moment of sweetness they’ll remember.
And sometimes, that’s everything.