Easy Hawaiian Carrot Pineapple Cake – Ready in 30 Minutes

Did You Know Hawaii’s Favorite Cake Isn’t Actually Pineapple Upside-Down?

When you think of Hawaiian desserts, chances are, a golden pineapple upside-down cake comes to mind. But here’s a sweet little secret: the islands’ most beloved treat is actually a Hawaiian Carrot Pineapple Cake—moist, spiced, and bursting with tropical flavor. This unexpected twist blends the comfort of classic carrot cake with the sunny brightness of pineapple, creating a dessert that’s as vibrant as a Hawaiian sunset. And the best part? It’s easier to make than you’d think!

Growing up, my aunt would bake this cake for every family luau, and I’d watch in awe as the tangy pineapple folded into the batter, promising a bite that was both familiar and exciting. It wasn’t just a cake; it was a celebration on a plate. Today, I’m sharing her recipe—with a few tweaks of my own—so you can bring a taste of aloha into your kitchen.

Why This Cake Will Steal Your Heart (and Your Potluck)

What makes this Hawaiian Carrot Pineapple Cake so special? It’s all about balance. The earthy sweetness of carrots meets the juicy acidity of pineapple, while warm spices like cinnamon and nutmeg tie everything together. Unlike traditional carrot cakes, this version skips the heavy cream cheese frosting for a lighter coconut glaze, letting the tropical flavors shine. Plus, the pineapple keeps the crumb impossibly tender—no dry cake here!

Fun fact: Pineapple wasn’t even native to Hawaii until the 18th century, but it quickly became a staple in local baking. This cake is a delicious testament to how ingredients can travel the world and become something entirely new. Whether you’re craving sunshine on a rainy day or need a showstopper for your next gathering, this recipe is your ticket to paradise.

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Hawaiian Carrot Pineapple Cake: A Taste of Sunshine

There’s something magical about the combination of sweet pineapple and earthy carrots in a cake—it’s like a little slice of tropical paradise right in your kitchen. This Hawaiian Carrot Pineapple Cake is moist, fragrant, and just the right amount of indulgent, with a hint of coconut and spice to tie it all together. Whether you’re dreaming of island breezes or just craving a dessert that’s both comforting and vibrant, this recipe is sure to delight.

Ingredients You’ll Need

• 2 cups grated carrots – Freshly grated is best here! The finer the shred, the more evenly they’ll blend into the cake.
• 1 cup crushed pineapple (drained, but reserve the juice!) – That tangy-sweet pineapple flavor is key, and we’ll use the juice for the glaze later.
• 1 cup shredded coconut – Toasted or untoasted, depending on how much nuttiness you want. I love a little toast for depth.
• 2 cups all-purpose flour – Spoon and level it to avoid a dense cake.
• 1 tsp baking soda – Our little rising helper.
• 1 tsp cinnamon – Warm and cozy, just like a Hawaiian sunset.
• ½ tsp nutmeg – A whisper of spice to complement the sweetness.
• ½ tsp salt – Balances all those bright flavors.
• 3 large eggs – Room temperature, please! They’ll mix in smoother.
• 1 cup granulated sugar – Sweetness to let the tropical flavors shine.
• 1 cup brown sugar – For that rich, caramel-like depth.
• 1 cup vegetable oil – Keeps the cake luxuriously moist.
• 2 tsp vanilla extract – A splash of warmth to round it all out.

Let’s Bake Some Sunshine

1. Prep your ingredients. Grate those carrots, drain the pineapple (saving that juice!), and toast your coconut if you’re feeling fancy. A little prep makes the mixing process so much smoother.
2. Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk—no one wants a clump of baking soda in their bite!
3. Mix the wet ingredients. In another bowl, beat the eggs, granulated sugar, and brown sugar until they’re light and fluffy. Slowly drizzle in the oil while mixing, then add the vanilla. The batter should look glossy and dreamy.
4. Bring it all together. Gradually fold the dry ingredients into the wet mixture. Be gentle—overmixing can make the cake tough. Once just combined, stir in the carrots, pineapple, and coconut. The batter will be thick and speckled with all those lovely bits.
5. Bake with love. Pour the batter into a greased 9×13-inch pan (or two round pans if you’re feeling layer-cake fancy). Bake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Your kitchen will smell like a tropical vacation!

While the cake cools, let’s talk glaze—because what’s a Hawaiian cake without a little extra sweetness? Stay tuned for the finishing touches!

Conclusion

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic favorite, blending the sweetness of pineapple with the earthy warmth of carrots and spices. Whether you’re serving it for a special occasion or just as a delightful treat, its moist texture and vibrant flavors are sure to impress. The cream cheese frosting adds the perfect finishing touch, making every bite irresistible.

Ready to bring a taste of the islands to your kitchen? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more tropical-inspired desserts, be sure to check out our recipe collection for more delicious ideas.

FAQs

Can I use canned pineapple instead of fresh?

Absolutely! Canned crushed pineapple works just as well in this recipe. Just be sure to drain it thoroughly to avoid adding extra moisture to the batter.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.

Can I substitute the walnuts?

Of course! If you’re not a fan of walnuts, pecans or shredded coconut make great alternatives. You can also leave them out entirely if you prefer.

How do I prevent the cake from sticking to the pan?

For best results, grease your pans well with butter or non-stick spray and line the bottom with parchment paper. This ensures your cake releases easily after baking.

Can I make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Just be sure it contains xanthan gum or add 1/2 teaspoon to the dry ingredients.