Hawaiian Carrot Pineapple Cake – Moist, Tropical & Irresistible

If sunshine could be baked into a dessert, it would taste like this Hawaiian Carrot Pineapple Cake. Bursting with island-inspired flavors, this moist and tender cake blends the sweetness of crushed pineapple with the earthy warmth of grated carrots and a hint of coconut. It’s like carrot cake went on vacation—and came back better than ever.

Topped with a rich cream cheese frosting and optionally sprinkled with toasted nuts or coconut flakes, this cake is perfect for celebrations, potlucks, or simply when you’re craving something tropical and comforting. Plus, it’s easy to make and even easier to love.

 Ingredients:

For the Cake:

• 2 cups all-purpose flour
  
• 1½ tsp baking soda
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 2 tsp ground cinnamon
  
• ½ tsp nutmeg
  
• 1 cup granulated sugar
  
• ½ cup brown sugar
  
• 3 large eggs
  
• 1 cup vegetable oil
  
• 2 tsp vanilla extract
  
• 2 cups grated carrots
  
• 1 cup crushed pineapple (with juice)
  
• ½ cup shredded coconut (optional)
  
• ½ cup chopped walnuts or pecans (optional)
  

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
  
• 4 tbsp unsalted butter, softened
  
• 2 cups powdered sugar
  
• 1 tsp vanilla extract
  
• Pinch of salt
  

 Instructions:

1. Preheat & Prepare:

• Preheat oven to 350°F (175°C).
  
• Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
  

2. Mix Dry Ingredients:

• In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  

3. Make the Batter:

• In another large bowl, beat together eggs, both sugars, oil, and vanilla until well combined.
  
• Stir in the grated carrots, pineapple (with juice), coconut, and nuts (if using).
  
• Gradually fold in the dry ingredients until just combined.
  

4. Bake:

• Pour batter into the prepared pan.
  
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  
• Cool completely before frosting.
  

5. Make the Frosting:

• Beat cream cheese and butter together until smooth.
  
• Add powdered sugar, vanilla, and salt; beat until fluffy and spreadable.
  

6. Frost & Decorate:

• Spread frosting over the cooled cake. Top with extra chopped nuts or toasted coconut if desired.
  

 Tips & Variations:

• Want to make it into cupcakes? Bake for 18–22 minutes in a lined muffin tin.
  
• For extra tropical flair, add ½ tsp rum extract to the batter.
  
• Make it dairy-free by using vegan cream cheese and oil-based butter substitutes.
  

 Image Prompt:

A rustic slice of moist carrot pineapple cake topped with creamy white frosting, sprinkled with crushed pecans and toasted coconut. A pineapple slice and a carrot curl on the side, all set against a tropical wooden table with a floral cloth.

 Meta Title:

Hawaiian Carrot Pineapple Cake – Moist, Tropical & Easy

 Meta Description:

This Hawaiian Carrot Pineapple Cake is ultra-moist, full of tropical flavor, and topped with creamy frosting. A perfect dessert for any occasion!