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Hawaiian Carrot Cake Recipe

Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Cake is the moistest carrot cake you will ever eat. Packed with crushed pineapple, sweetened coconut, and walnuts, and topped with a tangy homemade cream cheese frosting. A tropical twist on a classic favorite that stays fresh for days.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Hawaiian
Calories: 480
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 3 large eggs room temperature
  • 1 cup vegetable oil or canola oil
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 cups carrots freshly grated, approx 4-5 carrots
  • 1 cup canned crushed pineapple drained but not squeezed dry
  • 1 cup sweetened shredded coconut
  • 1 cup walnuts or pecans chopped and toasted
Cream Cheese Frosting
  • 8 oz cream cheese brick style, softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
  3. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
  4. Stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix.
  5. Fold in the grated carrots, drained pineapple, shredded coconut, and chopped nuts until evenly distributed.
  6. Pour batter into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack. This prevents the frosting from melting.
  8. For the Frosting: Beat the softened cream cheese and butter together on medium-high speed until smooth and creamy (about 3 minutes).
  9. 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.
  10. Spread frosting generously over the cooled cake. Slice and serve.

Notes

Storage: Store covered in the refrigerator for up to 5 days. Let sit at room temperature for 15 minutes before eating for best texture.
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.