Hawaiian Carrot Pineapple Cake – Tropical, Moist, and Lightly Sweetened

This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, bursting with juicy pineapple and a hint of coconut flavor. Moist and tender, it’s perfectly balanced with just the right amount of sweetness and a creamy frosting that complements every bite. Whether you’re celebrating a special occasion or craving a fresh, fruity dessert, this cake delivers a vibrant taste of the islands with a lighter touch.

Why You’ll Love This Recipe

Tropical Flair – Pineapple and coconut bring bright, sunny flavors to a comforting favorite.
Moist and Tender – Fresh ingredients keep the cake soft and flavorful.
Balanced Sweetness – Naturally sweetened with fruit and moderate sugar.
Perfect for Any Occasion – A showstopper cake that’s both festive and approachable.

Ingredients

For the cake:

• 1 cup whole wheat flour
• ½ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ½ cup maple syrup or preferred sweetener
• ⅓ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1½ cups shredded carrots
• ½ cup crushed pineapple, drained
• ¼ cup unsweetened shredded coconut

For the frosting:

• 8 oz reduced-fat cream cheese, softened
• 2 tbsp light butter, softened
• ½ cup powdered sugar (or powdered erythritol)
• 1 tsp vanilla extract

Instructions

1. Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Combine Dry Ingredients
In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.

3. Mix Wet Ingredients
In a separate bowl, beat eggs with maple syrup, applesauce, and vanilla extract until well combined.

4. Combine and Add Mix-Ins
Gradually add dry ingredients to the wet mixture, stirring gently. Fold in shredded carrots, crushed pineapple, and shredded coconut.

5. Bake the Cake
Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6. Prepare the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until fluffy.

7. Frost the Cake
Spread the frosting evenly over the cooled cake.

Nutritional Information (Per Serving)

Calories: 220
Protein: 4g
Fat: 8g
Carbohydrates: 32g
Sugar: 18g
Fiber: 3g

Tips for Success

Drain Pineapple Well – Avoid excess moisture that can make the cake soggy.
Use Fresh Coconut – If possible, for the best flavor and texture.
Cool Completely Before Frosting – Prevents frosting from melting or sliding.
Add Nuts for Crunch – Optional chopped walnuts or pecans add texture and richness.

Why This Recipe Works

Combining wholesome flours, natural sweeteners, and fresh ingredients creates a cake that’s moist, flavorful, and lightly sweetened. The tropical addition of pineapple and coconut enhances the classic carrot cake experience, while a lighter cream cheese frosting adds just enough indulgence without overpowering the natural fruit flavors.

This Hawaiian Carrot Pineapple Cake offers a deliciously fresh take on a traditional favorite. With vibrant tropical notes, moist texture, and a creamy frosting, it’s a crowd-pleasing dessert that feels both festive and wholesome.