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Hawaiian Carrot Pineapple Cake: Moist, Easy & Tropical

A delightful tropical twist on a classic carrot cake, infused with juicy crushed pineapple, tender shredded carrots, and sweet coconut, resulting in an incredibly moist and flavorful dessert that's surprisingly easy to make.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 4 Large eggs room temperature
  • 1 cup Vegetable oil
  • 1 can (20 oz) Crushed pineapple undrained
  • 2 cups Finely grated carrots about 3-4 medium carrots
  • 1 cup Shredded unsweetened coconut
  • 3/4 cup Chopped pecans or walnuts optional
For the Cream Cheese Frosting
  • 8 oz Full-fat cream cheese softened
  • 1/2 cup Unsalted butter (1 stick) softened
  • 4 cups Powdered sugar sifted
  • 1 tsp Vanilla extract
  • Pinch Salt
  • 1/4 cup Shredded unsweetened coconut for garnish (optional)

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Box grater (for carrots)

Method
 

For the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps of brown sugar.
  3. In a separate medium mixing bowl, whisk the eggs and vegetable oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or electric mixer on low speed until just combined. Be careful not to overmix.
  5. Fold in the undrained crushed pineapple, grated carrots, shredded unsweetened coconut, and chopped pecans or walnuts (if using) until evenly distributed. The batter will be thick.
  6. Pour the batter into the prepared 9x13 inch baking pan and spread evenly.
  7. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before frosting, about 1-2 hours.
For the Cream Cheese Frosting
  1. In a large mixing bowl with an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until incorporated, then increase to medium speed.
  3. Once all the sugar is added, beat in the vanilla extract and a pinch of salt. Continue to beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly
  1. Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake using an offset spatula or the back of a spoon.
  2. If desired, sprinkle the additional ¼ cup of shredded unsweetened coconut over the top for garnish.
  3. Slice and serve this Hawaiian Carrot Pineapple Cake.

Notes

• **Storage:** Store leftover cake covered in the refrigerator for up to 5 days.
• **Moistness Tip:** Do not overbake the cake; it should still be very moist. The toothpick test is crucial.
• **Nut-Free:** If you prefer a nut-free cake, simply omit the pecans or walnuts.
• **Spice Level:** Adjust cinnamon and nutmeg to your personal preference. A little ground ginger can also be a nice addition for an extra zing.