Hawaiian 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
Scale
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.