This Sugar-Free Hawaiian Pineapple Carrot Cream Cake is a moist and tropical carrot cake with sweet pineapple, warm cinnamon, and a rich sugar-free cream cheese frosting. This easy layered dessert brings together classic carrot cake flavor with a bright Hawaiian twist, perfect for family gatherings and celebrations.
Made with almond flour, coconut flour, finely grated carrots, well-drained crushed pineapple, and sugar-free sweeteners, this cake delivers rich flavor without regular sugar. The cream cheese frosting is smooth, tangy, and perfectly sweet, creating a beautiful balance with the spiced cake layers.
It is delicious chilled or at room temperature, with optional garnishes like toasted nuts, thin pineapple slices, or toasted coconut for a beautiful, festive finish.
Table of Contents
Why You’ll Love This Hawaiian Pineapple Carrot Cake
One of the best things about this recipe is how moist and flavorful the cake is. The combination of carrots and crushed pineapple creates a tender, juicy crumb that stays fresh for days.
The flavor is warm and tropical. Cinnamon and nutmeg add cozy spice notes, while the pineapple brings a bright, sweet tang that feels like a Hawaiian vacation.
It is also very versatile. You can serve it as a special dessert for holidays, a centerpiece for birthday parties, or a comforting treat for weekend gatherings.
What Makes This Cake Sugar-Free?
This recipe uses granulated, brown, and powdered sugar-free sweeteners instead of regular sugar. Allulose, monk fruit, erythritol blends, or other baking-friendly sugar substitutes can work well.
Almond flour and coconut flour replace regular wheat flour, keeping the cake lower in carbs. Crushed pineapple adds natural sweetness without spiking blood sugar.
The result is a cake that tastes like a classic Hawaiian carrot cake but fits better into sugar-free and lower-carb eating plans.
Ingredients You Need
This cake has two main components: a moist carrot pineapple cake and a rich cream cheese frosting.
Sugar-Free Carrot Pineapple Cake
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup granulated sugar-free sweetener
- 1/4 cup brown sugar-free sweetener, packed
- 4 large eggs
- 1/2 cup melted coconut oil or unsalted butter
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped walnuts or pecans, optional
Sugar-Free Cream Cheese Frosting
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 to 3 cups powdered sugar-free sweetener (erythritol or monk fruit blend)
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnish
- Toasted chopped walnuts or pecans
- Thin pineapple slices
- Shredded unsweetened coconut, toasted
The cake is moist and spiced, while the frosting is smooth, tangy, and lightly sweet. Optional garnishes add crunch, color, and tropical flair.
How to Make Sugar-Free Hawaiian Pineapple Carrot Cream Cake
This cake is baked in two layers, then frosted with a rich cream cheese frosting.
Prepare the Cake Pans and Oven
Preheat the oven to 350°F.
Grease and line two 9-inch round cake pans with parchment paper.
Lightly grease the parchment and sides of the pans.
Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
Set aside.
Beat the Wet Ingredients
In a large mixing bowl, combine granulated sugar-free sweetener, brown sugar-free sweetener, and eggs.
Beat with an electric mixer on medium speed until smooth and well combined.
Slowly add the melted coconut oil or butter, mixing until fully incorporated.
Combine and Fold
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
Gently fold in the grated carrots, well-drained crushed pineapple, and nuts if using.
Do not overmix; stop as soon as everything is evenly distributed.
Bake the Cakes
Divide the batter evenly between the prepared cake pans.
Smooth the tops with a spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes.
Transfer the cakes to a wire rack to cool completely.
Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar-free sweetener, one cup at a time, beating until smooth.
Add vanilla extract and a pinch of salt, and beat until fully combined.
If the frosting is too soft, refrigerate for 15 to 20 minutes before frosting the cake.
Assemble the Cake
Place one cooled cake layer on a cake board or serving plate.
Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top.
Frost the top and sides of the cake with the remaining frosting.
Decorate with toasted nuts, pineapple slices, or toasted coconut if desired.
Chill and Serve
Refrigerate the cake for at least 30 minutes to set the frosting.
Remove from the refrigerator 15 to 20 minutes before serving for the best texture.
Slice and serve chilled or at room temperature.
Texture and Flavor
This Hawaiian pineapple carrot cake has a moist, tender crumb with juicy pockets of crushed pineapple and finely grated carrots. The almond and coconut flours create a delicate structure that stays moist for days.
The flavor is warm and tropical, with cinnamon adding cozy spice notes and pineapple bringing bright, sweet tang. The cream cheese frosting is smooth, tangy, and lightly sweet, perfectly balancing the spiced cake.
Served chilled, it feels refreshing and indulgent. At room temperature, it is soft and comforting, like a classic carrot cake with a Hawaiian twist.
Tips for the Best Results
A few small details can help your Hawaiian pineapple carrot cake turn out perfectly.
Drain the Pineapple Well
Drain the crushed pineapple very well so the cake layers stay moist but not soggy. Excess liquid can make the cake dense.
Grate Carrots Finely
Grate the carrots finely for a tender, even crumb. Large shreds can create uneven texture.
Use Full-Fat Ingredients
Use full-fat cream cheese and butter for the richest, smoothest frosting. Low-fat versions can be less creamy.
Chill the Frosting if Needed
If the frosting becomes too soft while spreading, chill it briefly and continue. This helps it hold its shape.
Make Ahead
Make the cake layers a day ahead and wrap them tightly for easier assembly. This also enhances the flavor.
Store Properly
Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in foil for up to 2 months.
Easy Variations
This recipe is easy to customize with different flavors and toppings.
Add Ginger
Add 1/2 teaspoon of ground ginger to the cake batter for extra warmth.
Add Macadamia Nuts
Replace walnuts or pecans with chopped macadamia nuts for a true Hawaiian touch.
Add Coconut
Fold 1/2 cup of unsweetened shredded coconut into the batter for a tropical twist.
Make It Dairy-Free
Use dairy-free cream cheese and coconut oil for a dairy-free version.
Add Rum Extract
Add 1/2 teaspoon of rum extract to the frosting for a grown-up twist.
Serving Ideas
This Hawaiian pineapple carrot cake is best served chilled or at room temperature. A garnish of toasted nuts, thin pineapple slices, or toasted coconut makes it look and taste extra special.
It is perfect for Easter, Mother’s Day, birthday parties, holiday gatherings, or any time you want a tropical, comforting dessert. Because it is a layered cake, it is easy to slice into wedges for serving a crowd.
Storage Tips
Store leftovers covered in the refrigerator for up to 5 days.
Keep the cake covered with plastic wrap or transfer individual slices to an airtight container.
For the best texture, serve it chilled or at room temperature. The flavor becomes more vibrant as it sits.
Freeze individual slices wrapped in foil for up to 2 months. Thaw in the refrigerator before serving.
Nutrition Information
Approximate nutrition per serving, based on 12 servings:
- Calories: 310
- Net Carbs: 9g
- Protein: 7g
- Fat: 28g
- Fiber: 4g
- Total Carbs: 13g
Nutrition may vary depending on the brands of sweeteners, flours, and other ingredients you use.
Common Mistakes to Avoid
A few simple mistakes can affect the texture of this Hawaiian pineapple carrot cake.
Not Draining the Pineapple
If the pineapple is not drained well, the cake can become soggy. Always drain thoroughly.
Overmixing the Batter
Mix only until the ingredients are combined. Overmixing can make the cake dense.
Using Cold Cream Cheese
If the cream cheese is not softened, the frosting will be lumpy. Let it come to room temperature before beating.
Not Chilling the Cake
Chill the cake for at least 30 minutes to set the frosting. This makes slicing easier and cleaner.
Skipping the Garnish
Toasted nuts, pineapple slices, or coconut add texture and visual appeal. Do not skip them for the best presentation.
FAQ
Can I make this ahead of time?
Yes. This cake is perfect for making ahead. Prepare the layers the day before and assemble when ready to serve.
Can I freeze Hawaiian carrot cake?
Yes. Freeze individual slices wrapped in foil for up to 2 months. Thaw in the refrigerator before serving.
Can I use regular flour?
Yes, but the texture will be different. Almond and coconut flours create a moist, tender crumb that regular flour may not replicate.
Why is my cake too dry?
The cake may have been overbaked, or too much coconut flour was used. Measure carefully and check the baking time.
Can I use a different pan size?
Yes. A 9×13-inch pan will work, but the cake will be single-layer. Adjust the baking time as needed.
Why This Recipe Works
This Sugar-Free Hawaiian Pineapple Carrot Cream Cake works because the combination of carrots and crushed pineapple creates a moist, tender crumb, while the almond and coconut flours keep it lower in carbs.
The cream cheese frosting is smooth, tangy, and lightly sweet, perfectly balancing the spiced cake. It is easy to make ahead, perfect for celebrations, and ideal for anyone who loves tropical flavors without regular sugar.
For a moist, refreshing cake that tastes like a Hawaiian vacation, this pineapple carrot cream cake is a delicious choice.
Print
Sugar-Free Hawaiian Pineapple Carrot Cream Cake
- Total Time: 55 minutes
- Yield: 1 two-layer 9-inch cake, approximately 12 servings 1x
Description
This Sugar-Free Hawaiian Pineapple Carrot Cream Cake is a moist, tender carrot cake filled with sweet crushed pineapple, warm cinnamon, and optional toasted nuts. Made with almond flour, coconut flour, finely grated carrots, and sugar-free sweeteners, it delivers classic carrot cake flavor with a bright tropical Hawaiian twist. The cake is finished with a rich, tangy sugar-free cream cheese frosting and is perfect for holidays, birthdays, family gatherings, and special celebrations.
Ingredients
Sugar-Free Carrot Pineapple Cake
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar-free sweetener
- 1/4 cup packed brown sugar-free sweetener
- 4 large eggs
- 1/2 cup melted coconut oil or unsalted butter
- 2 cups finely grated carrots
- 1 cup crushed pineapple, very well drained
- 1/2 cup chopped walnuts or pecans, optional
Sugar-Free Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 to 3 cups powdered sugar-free sweetener, such as erythritol or monk fruit blend
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Toasted chopped walnuts or pecans
- Thin pineapple slices
- Shredded unsweetened coconut, toasted
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment and sides.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the granulated sugar-free sweetener, brown sugar-free sweetener, and eggs with an electric mixer until smooth and well combined.
- Slowly add the melted coconut oil or butter, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the finely grated carrots, well-drained crushed pineapple, and chopped nuts, if using. Do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar-free sweetener, about 1 cup at a time, beating well after each addition.
- Add the vanilla extract and salt and beat until smooth. If the frosting is too soft, refrigerate it for 15 to 20 minutes.
- Place one completely cooled cake layer on a cake board or serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
- Garnish with toasted nuts, pineapple slices, or toasted coconut, if desired.
- Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. Let it sit at room temperature for 15 to 20 minutes before serving for the best texture.
Notes
- Drain the crushed pineapple extremely well to prevent soggy or overly dense cake layers.
- Finely grate the carrots for the most tender and even crumb.
- Use room-temperature cream cheese and butter for smooth, lump-free frosting.
- If the frosting becomes too soft, chill it for 15 to 20 minutes before spreading.
- The cake layers can be prepared a day ahead, wrapped tightly, and refrigerated until ready to assemble.
- Store the finished cake covered in the refrigerator for up to 5 days.
- Individual slices can be wrapped and frozen for up to 2 months. Thaw in the refrigerator before serving.
- For extra Hawaiian flavor, replace the walnuts or pecans with chopped macadamia nuts.
- Add 1/2 teaspoon ground ginger for additional warmth.
- Fold 1/2 cup unsweetened shredded coconut into the batter for a more tropical variation.
- Add 1/2 teaspoon rum extract to the frosting for an optional tropical flavor.
- For a dairy-free version, use dairy-free cream cheese and coconut oil.
- A 9×13-inch pan can be used for a single-layer version; adjust the baking time as needed.
- Suitable sugar-free baking sweeteners include allulose, monk fruit blends, erythritol blends, or other baking-friendly sugar substitutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Fat: 28g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 7g
Keywords: Sugar-Free Hawaiian Pineapple Carrot Cream Cake