Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze Recipe
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring grated carrots, crushed pineapple, and shredded coconut, all baked to perfection in an 8×8-inch pan. Finished with a thick, glossy cream cheese glaze flavored with pineapple juice, this tropical-inspired cake offers a delightful combination of textures and tastes that create a tall, chunky, and visually stunning slice.
- 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. This pan size ensures tall, chunky slices as pictured.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside.
- Make the Wet Base: In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until the mixture is smooth and homogenous. Stir in the grated carrots, lightly drained crushed pineapple, and vanilla extract. The visible shreds of carrot and pineapple pieces add beautiful texture.
- Combine Wet and Dry: Add the dry ingredients into the wet mixture. Using a spatula, gently fold the batter until just combined. Be careful not to overmix to keep the cake moist, tender, and tall.
- Add Coconut & Optional Nuts: Fold in the shredded coconut and chopped macadamia nuts if using. The batter will become thick, which is the desired consistency.
- Bake: Pour the batter into the prepared 8×8-inch pan, spreading it out evenly. Bake in the preheated oven for 32 to 40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly caramelized. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating. Slowly mix in the reserved pineapple juice until you reach a thick yet pourable consistency. The glaze should be glossy and thick enough to drip attractively.
- 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 cake top, allowing natural drips to form down the sides. Use a spoon if desired to create heavier drips. Let the glaze set for 5 to 10 minutes before slicing and serving.
Notes
- Use medium shred for carrots for the best texture.
- Lightly drain the crushed pineapple, reserving some juice for the glaze.
- ½ cup chopped macadamia nuts and ½ tsp cinnamon are optional but highly recommended for added texture and flavor.
- Do not overmix the batter to maintain a tender crumb.
- The 8×8-inch pan size is critical for achieving thick, tall slices.
- The cream cheese glaze should be thick and glossy, not runny, for an appealing drip effect.
- Allow the cake to cool fully before glazing to prevent melting the glaze.
Keywords: Hawaiian carrot cake, carrot pineapple cake, cream cheese glaze, tropical cake, moist carrot cake, pineapple cake, coconut cake
