Name: Hawaiian Carrot Pineapple Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups grated carrots; 1 cup crushed pineapple, drained; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts (optional)

So, Let’s Talk Cake (And a Beachy Daydream or Two)

Alright, friend—pull up a chair and get comfy, because this Hawaiian Carrot Pineapple Cake has a story. I first made it years ago after a neighbor brought a slice over on a rainy Tuesday (you know those days, where the whole world feels kind of soggy and you just want to eat something cheerful). Anyway, I took one bite and immediately felt like I should be wearing a flower behind my ear. Funny thing—my first attempt was not exactly Pinterest-worthy. The middle caved in, but honestly, my family still devoured every last crumb. Guess they love me for my baking enthusiasm, not my precision. Or maybe it’s just the cake. Still not totally sure.

Why I Keep Coming Back To This Cake

I make this whenever someone needs cheering up, or when I spot a pineapple on sale and get overly ambitious. My family goes absolutely bananas (er, pineapples?) for it because it’s ridiculously moist, not too sweet, and it sort of tastes like carrot cake and a tropical vacation had a delicious baby. (Oh, and when I add cream cheese frosting, people have been known to sneak into the kitchen at midnight for “one more sliver.”) I used to worry about grating carrots until my knuckles ached, but actually, a food processor does the trick—plus, you can pretend you’re on some cooking show while you do it.

What You’ll Need (But Don’t Sweat the Small Stuff)

2 cups all-purpose flour (sometimes I sneak in half whole wheat—no one notices)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon (if you’re out, try pumpkin pie spice—worked in a pinch for me)
1 1/2 cups grated carrots (about 3 medium)
1 cup crushed pineapple, drained (I use canned most days, but fresh is a flex if you can swing it)
1 cup sugar (my grandmother would lecture me to use Turbinado, honestly plain white works fine)
1/2 cup brown sugar, packed
3 large eggs
3/4 cup neutral oil (canola, vegetable, even melted coconut oil if you’re feeling fancy)
1 teaspoon vanilla extract (good stuff if you have it; store brand if not—zero judgement)
1/2 cup shredded coconut (optional, but I think it’s the secret beachy touch)
1/2 cup chopped pecans or walnuts (if you’re out, leave them—no big deal)

How I Actually Make This (With Real Life Interruptions)

Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or two round pans. (But I’ve done this in a bundt pan before, just had to watch the time.)
In a big ol’ bowl, whisk flour, baking soda, salt, and cinnamon. No need for a sifter unless you love unnecessary dishes.
In another bowl, beat together the eggs, both sugars, oil, and vanilla. I usually use a hand mixer for this, but one time I just used a whisk and a strong arm. It works, just takes a bit longer and maybe a break midway for coffee.
Stir in the carrots, pineapple, coconut, and nuts. Warning: at this point, it will look a little… lumpy. Don’t panic! That’s right.
Now, dump the wet mix into the dry stuff and stir until just combined. Actually, I find it works better if you stop mixing before you think you should—overmixing makes it tough.
Pour the batter into your prepped pan(s)—scrape the bowl!—and pop it in the oven. Bake about 35-40 minutes, or until a toothpick comes out (mostly) clean. Sometimes the edges brown faster than the middle, just cover with a bit of foil if it gets too enthusiastic.
Let it cool in the pan for about 15 minutes, then turn onto a rack or, more realistically, just leave it in the pan and frost it right there.

(This is where I usually sneak a taste off the corner. For quality control, obviously.)

Notes from My Kitchen—Mishaps Included

I once forgot to drain the pineapple and, wow, it turned into something closer to pudding. Lesson learned: squeeze it a bit, but don’t stress if it’s not bone dry.
If you’re low on carrots, I’ve padded it out with grated apple. Tasted fine, nobody complained.
This cake honestly tastes even better the next day (if it survives that long—big if!)

Things I’ve Tried (Some More Successful Than Others)

Tried replacing all the oil with applesauce once. Cake got a bit rubbery, not my best idea.
Swapped pecans for macadamia nuts—delicious, but pretty pricey. Maybe for a special occasion.
Once forgot the coconut, and while it was still good, I missed that subtle tropical flavor.

Equipment, Or What I Scrounged From My Cupboards

Hand mixer or strong whisk
Two bowls (but I’ve used one and just wiped it out in between—call it rustic)
9×13 inch baking pan (or two rounds, or a bundt, or honestly, muffin tins if you’re feeling sassy—just watch the bake time)
Box grater for the carrots. Or a food processor if you want to save your knuckles. If you don’t have either, buy pre-shredded, I won’t tell.

Storing This Cake (If You’re Lucky Enough to Have Leftovers)

Just pop it in an airtight container, and it’ll keep on the counter for a day or two, or the fridge for almost a week. But, honestly, in my house it never lasts more than a day! Oh, and if you want to freeze it, wrap slices individually—future you will be grateful. Read more about freezing cakes at King Arthur Baking (they explain it better than I can).

Serving: How We Do It Around Here

This cake practically begs for cream cheese frosting. My sister slathers on a thick layer, but I usually go with a lighter schmear and a sprinkle of toasted coconut on top (looks fancy, tastes better). Pair with a cup of strong coffee or, if you’re feeling extra, a scoop of coconut ice cream. Sundays at our place, we eat it straight from the pan while arguing about which movie to watch next.

Little Lessons Learned (AKA, Don’t Do What I Did)

I once thought I could skip letting it cool. Don’t. The frosting turns into a puddle, and you end up with a sticky mess. (Still tasty though!)
Overmixing is the enemy. I know it’s tempting to go for perfectly smooth batter, but just stop. Trust me.
Actually, I find it works better if you mix the nuts in last, so they don’t all sink. Found that out the hard way.

Real Questions I’ve Gotten (And My Real Answers)

Can I make this gluten-free? Yep, just use a good 1-to-1 gluten-free flour blend. I’ve tried Bob’s Red Mill—comes out nicely. It’s a bit more crumbly, but still tasty.
Do I have to use nuts/coconut? Nah. Leave them out if you like, or swap for sunflower seeds. Whatever floats your boat.
What if I don’t have pineapple? I mean, then it’s kind of just carrot cake, but you can try grated apple or even well-drained mandarin oranges. Not exactly Hawaiian, but still good.
Can I halve the recipe? Sure thing, but maybe use a smaller pan. On second thought, why not bake the whole thing and share with a neighbor?
Is this cake super sweet? Not really, but you can cut back the sugar by a third and it still works. Just don’t let my grandmother hear you did that.

If you’re looking for more carrot cake inspo, the folks at Sally’s Baking Addiction have a great classic too—totally worth a peek.

One last thing—if you try this and it turns out a little lopsided, just call it “rustic” and enjoy every bite. Perfection is overrated anyway, especially when it comes to cake.