Go Back
Hawaiian Carrot Pineapple Cake with tropical flavors and vibrant colors.

Hawaiian Carrot Pineapple Cake

A moist, warmly spiced carrot cake with a tropical twist from crushed pineapple and coconut, perfect for spring and summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups vegetable oil
  • 0.5 cups unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 0.5 cups shredded coconut optional
  • 0.5 cups chopped walnuts or pecans optional
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.25 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk if needed for consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment for easy removal.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk or beat together the vegetable oil, applesauce, eggs, and vanilla extract until blended.
  4. Gradually add the wet ingredients to the dry ingredients and mix until combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk only if needed to reach desired consistency.
  3. Once the cakes are cool, frost between the layers and cover the top and sides of the cake.

Notes

Drain the crushed pineapple well to avoid changing batter texture. You can omit the nuts and coconut for a simpler cake. Storing leftovers in the refrigerator is recommended.