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Hawaiian carrot pineapple cake made with fresh grated carrots and crushed pineapple

Hawaiian Carrot Pineapple Cake

A moist and tropical Hawaiian carrot pineapple cake loaded with crushed pineapple, shredded carrots, and coconut. This easy one-bowl recipe comes together in under an hour and is topped with a rich, creamy frosting - perfect for potlucks or any occasion.
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Prep Time 15 minutes
45 minutes
Total Time 1 hour
Course cake
Cuisine American
Servings 10 Slices
Calories 360 kcal

Ingredients
  

  • 2 cups freshly grated carrots
  • 1 cup crushed pineapple
  • 1½ cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 3 Large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup shredded coconut (optional)
  • ½ cup chopped nuts (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
  • Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
  • Beat eggs and sugar in a large bowl until smooth. Add oil, vanilla, grated carrots, and drained pineapple; mix well.
  • Add dry ingredients to wet ingredients. Stir gently to combine. Fold in coconut and nuts if using.
  • Pour batter into the prepared pan and bake 40-45 minutes or until a toothpick comes out clean.
  • Cool completely before frosting
  • Make frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
  • Spread frosting evenly over cooled cake. Sprinkle extra coconut or nuts on top if you like.

Tips for Best Results

  • Drain pineapple well to keep batter from being too wet.
  • Use freshly grated carrots for natural sweetness and moist texture.
  • Let the cake cool fully before frosting to avoid melting.
  • Store covered in the fridge — cake tastes even better the next day!

Serving Suggestions

  • Serve chilled for a fresh, tropical treat.
  • Add a scoop of vanilla ice cream or drizzle honey on top for an extra special touch.

Notes

  • Grate fresh carrots — they keep the cake soft and sweet.
  • Drain the pineapple well to avoid a soggy batter.
  • Let the cake cool before frosting, or it’ll melt.
  • Add nuts or coconut for extra crunch and flavor.
  • Tastes even better the next day — store it in the fridge!
Keyword Hawaiian Carrot Pineapple Cake