If you love vibrant tropical flavors paired with moist, tender cake, you are going to adore this Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe. Imagine tender grated carrots mingling with sweet crushed pineapple and shredded coconut baked into a luscious cake that slices tall and chunky. Finished with a thick, glossy cream cheese glaze infused with pineapple juice, this dessert captures the sunshine and aloha spirit perfectly. It’s a delightful burst of texture and flavor that’s as eye-catching as it is mouthwatering.
Ingredients You’ll Need
Every ingredient here plays a starring role in creating the perfect balance of sweetness, moisture, and tropical flair. From the moist carrots to the punchy pineapple and creamy glaze, each element brings something special to this cake’s irresistible charm.
- 2 cups all-purpose flour: The base that gives structure while keeping the crumb tender and light.
- 2 cups grated carrots (medium shred): Adds moisture, sweetness, and beautiful orange flecks throughout the cake.
- 1 cup crushed pineapple, lightly drained: Brings juicy tartness and tropical aroma, plus pineapple juice is reserved for the glaze.
- 1 cup shredded coconut (sweetened or unsweetened): Adds chewy texture and a hint of nutty sweetness.
- 1 cup sugar: Sweetens the cake perfectly without overpowering the natural fruit flavors.
- ½ cup vegetable oil: Keeps the cake tender and moist without weighing it down.
- 4 large eggs: Bind everything together while enriching the batter.
- 1 tsp baking soda: Helps the cake rise and stay fluffy.
- ½ tsp baking powder: Provides an extra lift to achieve that ideal cake height.
- ½ tsp salt: Balances sweetness and enhances the cake’s overall flavor.
- 1 tsp vanilla extract: Adds warmth and depth to the tropical flavors.
- ½ cup chopped macadamia nuts (optional): Introduces crunch and a buttery richness highly recommended for texture contrast.
- ½ tsp cinnamon (optional): Brings subtle warmth and spice that complements the sweetness.
- 8 oz cream cheese, softened: For a luscious, tangy glaze with irresistible creaminess.
- 2 cups powdered sugar: Sweetens the glaze and helps achieve that smooth, glossy finish.
- 3–4 tbsp pineapple juice (reserved from the can): Adds tropical zing and thins the glaze to a perfect drizzle consistency.
How to Make Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe
Step 1: Prepare Your Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and grease the sides lightly. This pan size is essential for tall, chunky slices full of texture, just like the picture-perfect ones.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Setting this dry mixture aside keeps your process organized and helps evenly combine the batter later.
Step 3: Make the Wet Base
In a large bowl, whisk sugar, vegetable oil, and eggs until smooth. Stir in the grated carrots, lightly drained crushed pineapple, and vanilla extract. You’ll love seeing the vibrant carrot shreds and juicy pineapple pieces folded in—they give the cake its irresistible texture and tropical essence.
Step 4: Combine Wet and Dry Ingredients
Add the dry mixture to the wet bowl, folding gently with a spatula until just combined. Resist the urge to overmix here to keep the cake moist and tender with a fluffy crumb.
Step 5: Add Coconut and Optional Nuts
Fold in shredded coconut and chopped macadamia nuts if using. The batter thickens and becomes wonderfully chunky, promising a cake rich with flavor and fun bites.
Step 6: Bake
Pour the batter into your prepared pan, spreading it evenly. Bake for 32 to 40 minutes or until a toothpick inserted in the center comes out clean and the edges have a golden caramelized hue. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Cream Cheese Glaze
Beat softened cream cheese until smooth, then gradually add powdered sugar. Slowly pour in pineapple juice, stirring until the glaze is thick but pourable with a glossy finish perfect for beautifully draping over the cake.
Step 8: Glaze the Cake
With the cake fully cooled, set it on a rack with parchment underneath to catch drips. Drizzle the cream cheese glaze over the top, allowing natural drips to form down the sides. For a more dramatic effect, use a spoon to add heavier drips. Let the glaze set for 5 to 10 minutes before slicing and serving your tropical masterpiece.
How to Serve Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe
Garnishes
For an even more festive presentation, sprinkle toasted shredded coconut and chopped macadamia nuts over the glaze once it sets. A few thin pineapple slices or maraschino cherries can add colorful pops that make this cake perfect for any celebration.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped coconut cream. Fresh tropical fruits such as mango slices or passion fruit pulp on the side highlight and complement the cake’s sunny flavors.
Creative Ways to Present
Try serving this cake as petite cupcakes topped with individual cream cheese glazes for a charming party treat, or layer the batter with crushed pineapple and coconut in a trifle bowl for a stunning Hawaiian dessert parfait. The possibilities are as endless as the cake’s tropical joy!
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe covered tightly in the refrigerator. This keeps the cake moist and prevents the glaze from drying out. It will stay fresh for up to 4 days and is perfect for enjoying as a midday treat or simple dessert.
Freezing
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place them in a freezer bag. It freezes well for up to 3 months. Thaw overnight in the refrigerator before serving to preserve that tender texture and luscious glaze.
Reheating
If you want to enjoy the cake warm, let refrigerated slices come to room temperature or warm gently in a microwave for 10-15 seconds. Avoid heating the glaze too much or it might lose its creamy texture. A warm slice is like a tropical hug on a plate!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a bright, slightly less sweet flavor. Just be sure to drain it well and reserve some juice for the glaze to maintain that perfect balance of moisture and sweetness.
Is it possible to make this recipe vegan?
Yes, you can substitute eggs with flax eggs or applesauce and use vegan cream cheese for the glaze. Also, make sure to use refined coconut oil or another neutral oil instead of vegetable oil if you want to keep it fully plant-based.
What size pan should I use if I don’t have an 8×8-inch pan?
For the best tall, chunky slices, the 8×8-inch pan is ideal. If you must use a different size, a 9×9-inch pan can work, but your slices will be thinner. You might need to reduce baking time slightly—keep an eye on the cake and test with a toothpick.
Why is the pineapple juice important in the glaze?
The pineapple juice adds a subtle tropical tang and helps thin the cream cheese glaze just enough to pour while keeping it thick and glossy, creating those irresistible drips down the cake sides.
Can I make the cake a day in advance?
Definitely! This cake actually tastes even better after resting overnight as the flavors meld beautifully. Just wait to glaze it until the day of serving to keep the presentation fresh and the glaze perfectly set.
Final Thoughts
There’s something truly magical about the Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe — it delivers sunshine and sweetness in every bite, with a moist texture that feels like a tropical vacation. Whether for a special occasion or a sweet everyday treat, this cake is guaranteed to brighten up your day. I encourage you to try it soon and share the aloha spirit with friends and family. You’ll be amazed at how easy it is to create such a stunning, flavorful dessert that everyone will rave about!
PrintHawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe
This Hawaiian Carrot Pineapple Cake is a moist and flavorful tropical dessert featuring grated carrots, crushed pineapple, shredded coconut, and optionally macadamia nuts, baked in an 8×8-inch pan. Finished with a thick, glossy cream cheese glaze flavored with pineapple juice, the cake offers a delightful combination of textures and tastes that result in tall, chunky, and visually stunning slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups grated carrots (medium shred for better texture)
- 1 cup crushed pineapple, lightly drained (reserve some juice)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped macadamia nuts (optional, highly recommended for texture)
- ½ tsp cinnamon (optional)
For the Thick Cream Cheese Glaze
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3–4 tbsp pineapple juice (reserved from the can)
Instructions
- Prepare Your Pan & Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and lightly grease the sides to ensure the cake releases easily and for tall, chunky slices.
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside this dry mixture.
- Make the Wet Base: In a large mixing bowl, whisk sugar, vegetable oil, and eggs until smooth and homogenous. Stir in the grated carrots, lightly drained crushed pineapple, and vanilla extract to add texture and moisture.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture with a spatula until just combined, taking care not to overmix to keep the cake moist and tender.
- Add Coconut & Optional Nuts: Fold in the shredded coconut and chopped macadamia nuts if using. The batter should become thick, which is the desired consistency.
- Bake: Pour the batter evenly into the prepared 8×8-inch pan. Bake for 32 to 40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden and lightly caramelized. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Glaze: Beat softened cream cheese until smooth in a medium bowl. Gradually add powdered sugar, beating continuously. Slowly mix in reserved pineapple juice until the glaze reaches a thick yet pourable and glossy consistency.
- Glaze the Cake: Place the fully cooled cake on a rack with parchment paper underneath to catch drips. Pour the cream cheese glaze slowly over the top, allowing natural drips to cascade down the sides. Use a spoon for additional drips if desired. Let set for 5 to 10 minutes before slicing and serving.
Notes
- Use medium shred carrots for the best texture in the cake.
- Lightly drain crushed pineapple, reserving some juice for the glaze to enhance flavor and consistency.
- ½ cup chopped macadamia nuts and ½ tsp cinnamon are optional, but add wonderful texture and flavor.
- Do not overmix the batter to keep the cake tender and moist.
- Use an 8×8-inch pan to achieve the thick, tall slices pictured.
- The cream cheese glaze should be thick and glossy, not runny, for a beautiful dripping effect.
- Allow the cake to cool fully before glazing to prevent the glaze from melting.