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Hawaiian Carrot Pineapple Cake

A tropical twist on a classic! Incredibly moist carrot cake packed with crushed pineapple, shredded coconut, and topped with a rich cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Hawaiian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups All-purpose flour Spooned and leveled
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1 cup Vegetable or canola oil
  • 1 cup Granulated white sugar
  • 1/2 cup Light brown sugar Packed
  • 4 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 3 cups Fresh carrots Finely grated (about 4-5 medium carrots)
  • 1 can (8 oz) Crushed pineapple Drained well
  • 1 cup Sweetened shredded coconut
  • 1/2 cup Chopped walnuts or pecans Optional
Cream Cheese Frosting & Garnish
  • 16 oz Cream cheese Full fat, softened to room temperature
  • 1/2 cup Unsalted butter 1 stick, softened to room temperature
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Toasted shredded coconut For garnish
  • 1/4 cup Pineapple chunks Drained, for garnish

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack
  • Box grater

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Using a rubber spatula, gently fold in the grated carrots, drained crushed pineapple, shredded coconut, and nuts (if using).
  6. Divide the batter evenly between the prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 15 minutes before turning them out onto wire racks to cool completely.
  8. Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla and beat on high for 1 minute until fluffy.
  9. Assemble the cake: Place one cooled cake layer on a plate. Spread a generous layer of frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  10. Garnish the frosted cake by pressing toasted coconut onto the top and decorating with pineapple chunks. Chill before slicing and serving.

Notes

Drain the pineapple well! Press it lightly against a sieve to remove excess liquid, otherwise, the cake batter will be too wet.