If there is one thing I’ve learned in my 40 years of professional baking, it’s that nobody and I mean nobody likes a dry carrot cake. You know the kind: crumbly, lackluster, and desperately needing a glass of milk to wash it down.
That is why you are going to fall in love with this Hawaiian Carrot Cake Recipe. It is, without a doubt, the moistest cake I have ever made. By introducing crushed pineapple and sweet coconut into the batter, we transform a standard dessert into a tropical masterpiece. It’s dense, it’s flavorful, and it’s topped with a tangy cream cheese frosting that will make you weak in the knees. Let’s get baking, honey.
Why You’ll Love This Recipe
Impossible to Mess Up: Because we use oil instead of butter, this cake stays moist for days. It’s very forgiving for beginner bakers.
Table of Contents
The “Hawaiian” Twist: The combination of sweet pineapple and shredded coconut adds a chewy texture and natural sweetness that standard carrot cakes lack.
One-Bowl Wonder: You don’t need a fancy stand mixer for the cake batter. Just a whisk, a bowl, and some elbow grease.
Crowd-Pleaser: This is the recipe I bring to every church potluck and family reunion. I never bring leftovers home.
Ingredients Needed
Carrots: You need about 3 cups freshly grated. Chef’s Note: Please do not buy pre-shredded carrots. They are dry and hard. Grate them yourself for that essential moisture.
Crushed Pineapple: One 8oz can. Do not drain it completely dry; we want some of that juice for flavor.
Sweetened Shredded Coconut: Gives it that signature Hawaiian chew.
Neutral Oil: Vegetable or canola oil works best. This is the secret to a soft crumb, unlike butter which solidifies when cool.
Eggs: Room temperature eggs mix better into the batter.
Sugars: A mix of granulated white sugar and brown sugar (for that deep molasses flavor).
Flour & Leavening: All-purpose flour, baking soda, baking powder, and salt.
Spices: Cinnamon is non-negotiable, but I also add a pinch of ginger and nutmeg.
Walnuts or Pecans: Chopped, for a lovely crunch.
The Frosting: Block cream cheese (full fat!), butter, powdered sugar, and a splash of vanilla.
How to Make Hawaiian Carrot Cake
Prep the Station: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan heavily. I like to line it with parchment paper for easy removal.
Mix Wets and Sugars: In a large bowl, whisk together the oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and glossy.
Add the Flavor Bombs: Stir in the vanilla extract and the crushed pineapple (with a little bit of the juice).
Combine Dry Ingredients: In a separate medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
The Gentle Fold: Pour the dry ingredients into the wet mixture. Switch to a rubber spatula and mix until just combined. Do not overmix, or you’ll get a tough cake.
Add the Texture: Fold in the grated carrots, coconut, and chopped nuts. The batter will be thick and chunky that is exactly what we want.
Bake: Pour into your prepared pan. Bake for 40-50 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Cool Completely: This is critical! If you frost a warm cake, the cream cheese will melt into a sad puddle. Let it cool on a wire rack.
Make the Frosting: Beat the softened cream cheese and butter until fluffy (about 3 minutes). Slowly add powdered sugar and vanilla. Beat until creamy and smooth. Spread generously over the cooled cake.
Chef Luna’s Expert Tips for Success
The “Drain” Rule: When using the pineapple, drain the excess liquid, but don’t squeeze the pineapple dry. We want the fruit to remain juicy.
Room Temperature is Key: Ensure your cream cheese and butter are room temperature before making the frosting. If they are cold, you will get lumps in your frosting that no amount of beating will fix.
Toasting Nuts: If you have 5 extra minutes, toast your pecans or walnuts in a dry pan before adding them to the batter. It releases the oils and intensifies the flavor.
Weigh Your Flour: If you don’t have a scale, spoon the flour into the measuring cup and level it off. Scooping directly packs the flour and leads to a dry cake.
Serving and Storage Tips
Fridge is Best: Because of the cream cheese frosting and the moist fruit content, this cake must be stored in the refrigerator. It will last for up to 5 days.
Serving Temperature: While it needs to be stored cold, it tastes best at room temperature. Take slices out 20 minutes before serving to soften the frosting.
Freezing: This cake freezes beautifully! You can freeze individual slices (frosted) by placing them on a baking sheet to freeze solid, then wrapping them in plastic wrap.
Frequently Asked Questions (Hawaiian Carrot Cake Recipe)
Can I bake this in round pans?
Absolutely. This recipe makes two 9-inch round cakes. Reduce the baking time to about 30-35 minutes.
1- Can I use fresh pineapple?
I recommend canned for this recipe. Fresh pineapple contains an enzyme (bromelain) that can sometimes mess with the dairy in the batter or the setting of the cake. Canned pineapple is pasteurized, neutralizing this enzyme.
2- Why did my cake sink in the middle?
Usually, this means it was under baked. The pineapple adds a lot of moisture/weight, so be patient. If the top is browning too fast but the middle is jiggly, cover loosely with foil and keep baking.
Conclusion (Hawaiian Carrot Cake Recipe)
This Hawaiian Carrot Pineapple Cake is truly a slice of paradise. It strikes that perfect balance between a hearty, spice-filled carrot cake and a light, tropical dessert. Whether it’s Easter brunch or a Tuesday night treat, this cake delivers joy in every bite.
I’d love to hear how yours turned out! Did you add extra nuts or keep it simple? Leave a comment and a 5-star rating below it helps the blog so much.
Hawaiian Carrot Pineapple Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix.
- Fold in the grated carrots, drained pineapple, shredded coconut, and chopped nuts until evenly distributed.
- Pour batter into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. This prevents the frosting from melting.
- For the Frosting: Beat the softened cream cheese and butter together on medium-high speed until smooth and creamy (about 3 minutes).
- Lower the mixer speed and gradually add the powdered sugar and vanilla. Once incorporated, increase speed to high and whip for 2 minutes until fluffy.
- Spread frosting generously over the cooled cake. Slice and serve.
Notes
Pineapple Tip: Do not squeeze the pineapple dry in a towel; simply drain the excess juice from the can. The pulp needs to be wet to keep the cake moist.
