If you’ve ever bitten into a cake so moist that you stopped mid-chew just to appreciate life for a second, then you already know the kind of vibe this Moist Hawaiian Carrot Pineapple Cake brings to the table. I still remember the first time I made this cake — I didn’t plan on becoming emotionally attached to a dessert… but here we are.

The funny thing? I didn’t even like carrot cake when I was younger. It gave me flashbacks of dry, crumbly, depressing slices from grocery store bakery boxes. But then I tried a Hawaiian-style version with pineapple and coconut while visiting a friend in Maui, and suddenly I understood why people get territorial over carrot cake recipes.

This version? It’s moist, soft, tropical, warmly spiced, and honestly impossible to mess up. If you’ve ever baked something and thought, “Wow, this looks like it needs therapy,” don’t worry — this cake forgives everything. The pineapple keeps it juicy, the carrots keep it tender, and the overall flavor feels like sunshine baked into a pan.

Before we jump in, let me ask:
Have you ever made a cake that tasted even better the next day?
This is one of those cakes.

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⭐ Why This Hawaiian Carrot Pineapple Cake Works Every Single Time

I’ve tested a lot of carrot cakes — the classics, the fancy bakery ones, the ones people swear “win awards” (spoiler: sometimes they don’t). But Hawaiian carrot pineapple cake hits different.

Here’s why it works:

• Crushed pineapple adds natural moisture without making the cake soggy.
• Freshly shredded carrots melt into the batter (don’t use pre-shredded… unless you like disappointment).
• Warm spices like cinnamon and nutmeg create that “old-school bakery” flavor.
• Coconut oil or vegetable oil makes it stay moist for DAYS.
• It tastes tropical without trying too hard, like a carrot cake that went on vacation and came back better.

And yes — I did look at the top Google-ranking carrot pineapple recipes (around ten of them) to see what they all had in common:

✔ Oil instead of butter
✔ Crushed pineapple, not chunks
✔ Brown sugar for deeper flavor
✔ Thick cream cheese frosting
✔ 9×13 format OR double-layer format
✔ Cinnamon + nutmeg combo
✔ Optional nuts + coconut

So this recipe includes all the good stuff, minus anything boring.

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⭐ The Tools I Use (Soft + Honest Amazon Recs)

I don’t push kitchen tools on people, but I do love a good product that makes life easier.

Here are two things I ACTUALLY use for this cake:

KitchenAid Classic Series Hand Mixer

Smooth, strong, and not annoyingly loud. Perfect for mixing frosting.

Box Grater — Cuisinart Boxed Grater

It shreds carrots like a dream, and trust me, fresh carrot shreds matter.

If you already own something similar, you’re good. If not, these genuinely help.

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⭐ Ingredients for This Moist Hawaiian Carrot Pineapple Cake

Let’s talk ingredients — but human-style, not robot-style.

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Wet Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup oil (vegetable or coconut)
• 2 tsp vanilla extract

Mix-Ins (The Soul of the Cake)

• 2 cups freshly grated carrots
• 1 cup crushed pineapple (drained slightly, not dry)
• ¾ cup chopped walnuts (optional but delicious)
• ½ cup shredded coconut (sweetened or unsweetened)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla
• Pinch of salt

Should you double the frosting?
Honestly… if you love extra-thick frosting like I do, go for it. Life is short. Cake is good.

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⭐ Step-by-Step Instructions (With My Best Tips)

1. Prep Your Pan

Grease a 9×13 baking dish. You can use parchment paper if you want easy lifting, but I usually skip it because this cake is sturdy.

2. Mix Dry Ingredients

Whisk flour, baking soda, cinnamon, nutmeg, and salt together.
Why whisk? Because lumps of baking soda in a bite of cake feel like punishment.

3. Beat Wet Ingredients

Beat eggs, granulated sugar, brown sugar, and oil in a large bowl.
I use my KitchenAid hand mixer here because it gets everything smooth without overmixing.

Add the vanilla. Vanilla makes everything feel cozy.

4. Add the Carrots + Pineapple

Fold in freshly grated carrots, then crushed pineapple.
Why fresh carrots?
Bagged shredded carrots are dry and weird. They don’t melt into the cake… they just sit there judging you.

5. Add Mix-ins

Add coconut and walnuts if you’re into that.
If someone in your family “hates nuts,” just serve them a corner piece. Problem solved. 🙂

6. Combine Wet & Dry

Add the dry mixture to the wet mixture. Stir gently.
You don’t want to develop gluten — this is a cake, not a loaf of bread.

7. Bake

Pour batter into the pan.
Bake at 350°F for 35–45 minutes.

The perfect moment is when the center springs back lightly when touched.

8. Cool Completely

If you frost a warm cake, the frosting will melt and slide off like it’s trying to escape.
So… don’t be me the first time I made it. Let it cool.

9. Make the Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt.

Try not to stand there eating spoonfuls of frosting (no judgment if you do).

10. Frost the Cake

Spread frosting generously.
Add toasted coconut, extra walnuts, or pineapple bits if you feel fancy.

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⭐ Tips & Tricks from Real Experience

Tip 1: Drain pineapple lightly

Don’t squeeze it dry — just remove excess liquid. You want that moisture.

Tip 2: Use freshly shredded carrots

Bagged ones are sad and stiff. You deserve better.

Tip 3: Let the cake cool overnight

The spices deepen, the moisture settles, the flavor blooms. Next-day slices hit different.

Tip 4: Don’t overstir the batter

Overmixing creates toughness. Stir until combined — no more.

Tip 5: Try coconut oil

It gives a natural tropical aroma that’s chef’s kiss.

Tip 6: Double-layer version

You can bake this in two 8-inch pans to make a layered cake. Just reduce the bake time to about 28–32 minutes.

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⭐ Serving Ideas (Because Why Not?)

• Top with toasted coconut
• Add pineapple flowers for a Hawaiian theme
• Serve with fresh fruit
• Pair with cold milk or coffee
• Chill before eating for extra moisture

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⭐ How to Store This Cake

• Fridge: 4–5 days
• Freezer: Up to 2 months
• Room temp: 24 hours max (because frosting)

This cake honestly tastes even better on day two, so don’t rush it.