How to Make the Best Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake brings a tropical twist to classic carrot cake. Moist, naturally sweet, and packed with pineapple, coconut, and carrots, it delivers warm island vibes in every bite. With a lighter cream cheese frosting, it’s perfect for a guilt-free dessert, brunch centerpiece, or wholesome snack.

Why You’ll Love This Recipe

Tropical Flavor Fusion: Carrot, pineapple, and coconut create a bright, flavorful bite.
Moist and Tender: Applesauce and crushed pineapple keep it incredibly soft.
Lighter Yet Indulgent: Made with wholesome ingredients and a lightened-up frosting.
Great for All Occasions: Ideal for spring gatherings, brunch, or a healthier dessert.

Ingredients

For the Cake

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup unsweetened applesauce
• 1/4 cup light oil (or melted coconut oil)
• 1/2 cup sugar substitute (or coconut sugar)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 1/2 cup crushed pineapple, drained
• 2 tbsp unsweetened shredded coconut

For the Cream Cheese Frosting

• 4 oz reduced-fat cream cheese, softened
• 2 tbsp plain nonfat Greek yogurt
• 1–2 tbsp powdered sugar substitute
• 1/2 tsp vanilla extract

Instructions

Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Lightly grease or line an 8×8-inch baking pan with parchment paper.

Mix Dry Ingredients

• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Mix Wet Ingredients

• In a separate bowl, combine applesauce, oil, sugar substitute, eggs, and vanilla.
• Stir in the grated carrots, pineapple, and shredded coconut.

Combine and Bake

• Gradually add the wet ingredients to the dry, mixing just until combined.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before frosting.

Make the Frosting

• In a bowl, beat together cream cheese, Greek yogurt, powdered sugar substitute, and vanilla until smooth.
• Spread evenly over the cooled cake.

Slice and Serve

• Cut into 12 squares and enjoy!
• Store leftovers in the fridge for up to 5 days.

Nutritional Information (Per Slice, Approximate)

Calories: 145 | Carbs: 17g | Fat: 6g | Protein: 4g | Sugar: 7g | Fiber: 3g

Tips for Success

• Drain the Pineapple: Squeeze out excess juice to avoid a soggy cake.
• Finely Grate Carrots: This ensures even moisture and better texture.
• Cool Before Frosting: Letting the cake cool fully prevents the frosting from melting.
• Chill for Easy Slicing: Refrigerate for 30 minutes after frosting for cleaner cuts.

Why This Recipe Works

• Flavorful & Balanced: Natural sweetness from pineapple and carrot pairs beautifully with warm spices.
• Healthier Ingredients: Made with whole grains, low-fat dairy, and natural sweeteners.
• Satisfying Texture: Moist without being heavy, thanks to applesauce and fruit.
• Crowd-Pleaser: Both adults and kids will love this refreshing twist on carrot cake.

This Hawaiian Carrot Pineapple Cake offers all the comfort of a classic carrot cake with an island-inspired upgrade. Tropical ingredients, a light and tangy frosting, and a soft, fluffy crumb make this dessert a standout—without overloading on sugar or calories. It’s a feel-good treat you’ll want to make again and again.