Hawaiian carrot cake recipe brings tropical comfort into a classic dessert by blending carrots, pineapple, coconut, and warm spices creating a soft crumb and creamy frosting.
This Hawaiian carrot cake recipe reflects my passion for discovering new things through home baking and sharing reliable kitchen ideas.
The main purpose behind creating this recipe is to offer home cooks and baking lovers a moist cake that feels special yet approachable.
I created Hawaiian carrot cake recipe for families, beginners, and anyone who enjoys homemade desserts inspired by island flavors and warm gatherings during joyful celebrations and relaxed weekends.
Below I present easy steps along serving ideas tips health benefits richer methods variations storage guidance and clear answers to common questions here.
Traditional Hawaiian Carrot Cake Recipe
Traditional Hawaiian carrot cake recipe offers a rich, moist texture balanced by natural sweetness from finely grated carrots and crushed pineapple.
Warm cinnamon and a hint of ginger provide gentle spice that complements the tropical notes of shredded coconut.
Creamy, slightly tangy frosting enhances the depth of flavor, while crunchy macadamia nuts add subtle contrast. The cake melts on the tongue, leaving a lingering taste of tropical warmth and soft spice.
Sweetness is bright but not heavy, and the layers of flavor create a comforting, memorable dessert experience that feels both indulgent and light.
How To Prepare Hawaiian Carrot Cake Recipe?
To make this Hawaiian carrot cake recipe perfectly, we’ll go step by step. Clear instructions and tips help achieve a moist, flavorful cake every time.
I’ve listed useful kitchen tools, though not all are required. Use what you have, follow the steps, and you’ll enjoy a sweet, tropical, homemade treat.
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour 10 minutes
Course: Dessert
Cuisine: Hawaiian
Yield: 10 servings
Kitchen Utensils
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Grater (for carrots)
- Two 9-inch round pans
- Parchment paper
- Cooling rack
Ingredients
Cake Batter
- 2 cups finely grated fresh carrots
- 2 cups all-purpose flour
- 1½ cups granulated sugar (or half white sugar and half brown sugar)
- 4 large eggs, at room temperature
- 1 cup vegetable oil or light coconut oil
- 1 cup crushed pineapple, well drained
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped macadamia nuts (optional)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup plain yogurt or mayonnaise
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
1. First, get the oven and pan ready. Set your oven to 350°F (175°C). Grease your baking pan well and lightly dust it with flour, or line it with parchment paper so the cake doesn’t stick.
2. Next, mix the dry ingredients. Take a large bowl and whisk together the flour, baking soda, cinnamon, ginger, and salt until everything is evenly combined. Set this bowl aside for later.
3. In a separate bowl, prepare the wet ingredients. Whisk the eggs and sugar together until the mixture looks smooth and well blended. Slowly pour in the oil while whisking. Add the vanilla extract and the yogurt or mayonnaise, if you’re using it, and mix until fully combined.
4. Now add the carrots and tropical ingredients. Stir in the grated carrots, crushed pineapple, shredded coconut, and macadamia nuts. Mix gently so everything is evenly distributed.
5. To make the batter, slowly add the dry ingredients to the wet mixture. Stir just until everything comes together. Be careful not to over mix, as this can make the cake dense.
6. Pour the batter into the prepared pan and spread it out evenly. Place it in the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Once baked, take the cake out of the oven and let it cool in the pan for about 10 to 15 minutes. After that, carefully remove it from the pan and place it on a cooling rack. Let it cool completely before adding the frosting.
8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla. Once the cake is completely cool, spread the frosting evenly over the top.
Notes: Make sure the pineapple is very well drained to avoid excess moisture. This Hawaiian carrot cake recipe tastes even better the next day as the flavors develop. Store refrigerated due to the cream cheese frosting; bring to room temperature before serving.
Nutrition Facts Of Hawaiian Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Carbohydrates | 60g |
| Protein | 6g |
| Fat | 30g |
| Saturated Fat | 10g |
| Cholesterol | 85mg |
| Sodium | 320mg |
| Fiber | 2g |
| Sugar | 45g |
Why It’s a Favorite Among Dessert Lovers
Hawaiian carrot cake recipe has earned a place among dessert lovers because of its unique blend of flavors and textures. The natural sweetness of carrots and pineapple creates a moist, tender crumb that pairs beautifully with warm cinnamon and a hint of ginger.
Shredded coconut and macadamia nuts add delicate crunch, while the cream cheese frosting provides a creamy, slightly tangy finish that complements the cake perfectly.
The balance of tropical sweetness, spice, and richness makes each slice memorable, offering a comforting yet vibrant dessert experience that draws people back again and again.
How It Works
Hawaiian carrot cake recipe works by blending moisture-rich ingredients like grated carrots, crushed pineapple, and oil into a batter that interacts with baking soda and flour to create a soft, tender structure.
The natural sugars in carrots and pineapple caramelize slightly during baking, enhancing sweetness and depth of flavor.
Spices such as cinnamon and ginger infuse warmth throughout the Hawaiian carrot cake recipe, while coconut and nuts add texture and subtle tropical notes.
Once cooled, the cream cheese frosting clings to the cake, balancing sweetness with tang and creating a smooth, creamy finish that elevates each slice.
Serving Ideas
Serving Hawaiian carrot cake recipe can be simple and delightful. Cut into generous squares or slices and place on a decorative plate for casual gatherings or tea time.
Top each piece with a small dollop of extra cream cheese frosting or a light sprinkle of toasted coconut for added texture. Fresh fruit such as pineapple chunks or berries complements the tropical flavors.
Serve slightly chilled or at room temperature alongside a cup of coffee, tea, or a glass of milk. For a festive touch, add a few chopped macadamia nuts on top or a drizzle of caramel sauce.
Health Benefits
Hawaiian carrot cake recipe provides more than just indulgent flavor. Carrots are rich in beta-carotene, supporting eye health and immune function. Pineapple contains brome lain, an enzyme that may aid digestion and reduce inflammation.
Coconut offers healthy fats and minerals like manganese, while nuts add protein, fiber, and heart-healthy fats. Using oil instead of butter keeps the cake moist and tender, and eggs contribute protein and essential nutrients.
Even with sugar and frosting, the combination of fresh ingredients and natural sweetness makes this Hawaiian carrot cake recipe more nutrient-rich than many traditional desserts, offering a balance of taste and subtle health benefits.
My Tips For Success!
1. Always drain the crushed pineapple well to prevent the cake from becoming too wet.
2. Use room temperature eggs and other ingredients so the batter mixes evenly and produces a smooth texture.
3. Grate the carrots finely to ensure they blend into the cake, adding moisture without leaving large, fibrous pieces.
4. Fold the dry ingredients gently into the wet mixture to avoid over mixing, which can make the cake dense.
5. Toast the macadamia nuts and coconut lightly before adding them for extra flavor and crunch.
6. Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
Variations
â—† Pineapple-Free Carrot Cake: Replace crushed pineapple with unsweetened applesauce or mashed banana to create a milder, naturally sweet flavor while keeping the cake moist.
â—† Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour. This keeps the texture soft while making the cake suitable for those with gluten sensitivities.
â—† Vegan Carrot Cake: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), use coconut oil, and replace cream cheese frosting with a dairy-free frosting.
â—† Spiced Tropical Cake: Increase ginger and cinnamon and add a pinch of nutmeg or cloves for a richer, warmer spice profile that enhances the tropical notes.
â—† Nut-Free Carrot Cake: Omit macadamia nuts or replace them with seeds such as pumpkin or sunflower seeds to maintain crunch while keeping the cake safe for nut-sensitive diets.
Storage
Hawaiian carrot cake recipe should be stored carefully to maintain its moisture and flavor. Keep it in an airtight container in the refrigerator for up to 5–6 days due to the cream cheese frosting.
For longer storage, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2–3 months. Thaw frozen cake in the refrigerator overnight before frosting.
Frosted slices can also be frozen individually, wrapped well, and thawed in the fridge. Always bring the Hawaiian carrot cake recipe to room temperature before serving for the best texture and flavor.
Frequently Asked Questions
Do I need to drain the crushed pineapple?
Yes, draining pineapple well prevents the batter from getting too wet or soggy, while keeping a bit of juice (about 1–2 tablespoons) can enhance moisture without ruining texture.
Can I use store‑bought shredded carrots?
Freshly grated carrots are recommended because they retain more moisture and sweetness than pre‑shredder ones, which are usually dry.
Should the cake cool completely before frosting?
Yes, frosting a warm cake can cause the cream cheese layer to melt or slide off, so let the cake cool fully before spreading the frosting.
What makes carrot cake moist?
Ingredients like oil, crushed pineapple, and finely grated carrots contribute to a tender, moist crumb; avoid over mixing to keep it soft.
How do I test if the cake is done?
Insert a toothpick or skewer into the center of the cake if it comes out clean or with a few moist crumbs, the cake is fully baked.
Conclusion
This delicious and healthy Hawaiian carrot cake recipe is a dessert that everyone enjoys. The blend of sweet carrots, tropical pineapple, coconut, and warm spices creates a moist, flavorful cake that pairs beautifully with creamy frosting.
I make this Hawaiian carrot cake recipe for serving on special occasions and casual gatherings, and it always brings smiles to the table.
Baking it at home allows you to share a homemade treat that feels both indulgent and wholesome. I hope you try making this Hawaiian carrot cake recipe and experience the joy and satisfaction it brings every time.
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Hawaiian Carrot Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Grater (for carrots)
- Two 9-inch round pans
- Parchment paper
- Cooling rack
Ingredients
Cake Batter
- 2 cups finely grated fresh carrots
- 2 cups all-purpose flour
- 1½ cups granulated sugar or half white sugar and half brown sugar
- 4 large eggs at room temperature
- 1 cup vegetable oil or light coconut oil
- 1 cup crushed pineapple well drained
- ½ cup shredded coconut sweetened or unsweetened
- ½ cup chopped macadamia nuts optional
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup plain yogurt or mayonnaise
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- First, get the oven and pan ready. Set your oven to 350°F (175°C). Grease your baking pan well and lightly dust it with flour, or line it with parchment paper so the cake doesn’t stick.
- Next, mix the dry ingredients. Take a large bowl and whisk together the flour, baking soda, cinnamon, ginger, and salt until everything is evenly combined. Set this bowl aside for later.
- In a separate bowl, prepare the wet ingredients. Whisk the eggs and sugar together until the mixture looks smooth and well blended. Slowly pour in the oil while whisking. Add the vanilla extract and the yogurt or mayonnaise, if you’re using it, and mix until fully combined.
- Now add the carrots and tropical ingredients. Stir in the grated carrots, crushed pineapple, shredded coconut, and macadamia nuts. Mix gently so everything is evenly distributed.
- To make the batter, slowly add the dry ingredients to the wet mixture. Stir just until everything comes together. Be careful not to over mix, as this can make the cake dense.
- Pour the batter into the prepared pan and spread it out evenly. Place it in the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Once baked, take the cake out of the oven and let it cool in the pan for about 10 to 15 minutes. After that, carefully remove it from the pan and place it on a cooling rack. Let it cool completely before adding the frosting.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla. Once the cake is completely cool, spread the frosting evenly over the top.
Notes
Nutrition Facts Of Hawaiian Carrot Cake Recipe
Calories: 520 | Carbohydrates: 60g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 320mg | Fiber: 2g | Sugar: 45gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.