Ingredients

2 cups all-purpose flour

2 cups grated carrots (medium shred recommended)

1 cup crushed pineapple, lightly drained (reserve 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

Optional: ½ cup chopped macadamia nuts

Optional: ½ tsp cinnamon

For the Cream Cheese Glaze:

8 oz cream cheese, softened

2 cups powdered sugar

3–4 tbsp pineapple juice (reserved from the can)

Instructions

Step 1: 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 easy removal.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside for now.

Step 3: In a large bowl, whisk the sugar, vegetable oil, and eggs until smooth. Stir in the grated carrots, lightly drained crushed pineapple, and vanilla extract. You want visible pieces of carrot and pineapple for great texture.

Step 4: Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined—be careful not to overmix to keep the cake moist and tender.

Step 5: Fold in the shredded coconut along with the chopped macadamia nuts and cinnamon if using. The batter will be thick, which is perfect.

Step 6: Pour the batter into your prepared pan. Bake for 32 to 40 minutes, until a toothpick inserted in the center comes out clean and edges are golden and lightly caramelized. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: To make the cream cheese glaze, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar, then stir in the reserved pineapple juice until you achieve a thick, glossy, and pourable consistency.

Step 8: Place the cooled cake on a rack with parchment underneath. Slowly pour the glaze over the top, allowing natural drips to form. Use a spoon to encourage thicker drips if desired. Let the glaze set for 5 to 10 minutes before slicing and serving.

Tips & Variations

Medium shredding the carrots ensures the best texture; finer grating can make the cake too dense.

Using lightly drained pineapple keeps the cake moist while preserving visible pineapple pieces.

For a nut-free version, omit the macadamia nuts or substitute with chopped walnuts or pecans.

Adding ½ tsp cinnamon enhances the warm, tropical flavors but is optional.

Double the glaze recipe if you prefer heavy, dramatic drips on your cake.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese glaze fresh. If refrigerated, let the cake come to room temperature before serving for the best flavor and texture. You can also freeze the unglazed cake tightly wrapped for up to 2 months; thaw completely and then add glaze before serving.

FAQs

Can I use canned crushed pineapple with juice instead of lightly draining it?

It’s best to lightly drain the pineapple so the batter isn’t too wet, which could affect baking. Reserve the juice for the glaze. Using pineapple with too much juice can make the cake soggy.

How do I prevent the cream cheese glaze from being too runny?

Beat the cream cheese well and add powdered sugar gradually to thicken the glaze. Add pineapple juice slowly, stopping as soon as the glaze reaches a thick, pourable consistency. Avoid adding too much juice to keep it from becoming runny.