Description
This Moist Hawaiian Carrot Pineapple Cake is a tropical-inspired dessert combining grated carrots, crushed pineapple, shredded coconut, and optional macadamia nuts. Baked in an 8×8-inch pan for thick, tall slices, it is topped with a thick, glossy cream cheese glaze made with pineapple juice, creating a delightful combination of moistness, texture, and tropical flavor.
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 does not stick and produces tall, chunky slices as desired.
- Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside this mixture to incorporate later with the wet ingredients.
- Make the Wet Base: In a large mixing bowl, whisk sugar, vegetable oil, and eggs until smooth and homogenous. Stir in grated carrots, lightly drained crushed pineapple, and vanilla extract to add moisture and tropical flavor with visible texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined to avoid overmixing, which ensures a moist and tender cake with a tall crumb.
- Add Coconut & Optional Nuts: Fold in shredded coconut and the optional chopped macadamia nuts and cinnamon. The batter becomes thick, which is the desired consistency for this cake.
- Bake: Pour the batter evenly into the prepared pan. Bake at 350°F for 32 to 40 minutes until a toothpick inserted comes out clean and edges are golden and caramelized. Let 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 incorporate powdered sugar. Add reserved pineapple juice a tablespoon at a time until the glaze is thick, glossy, and pourable—ideal for a dripping effect.
- Glaze the Cake: Place the fully cooled cake on a rack over parchment paper. Slowly pour the cream cheese glaze over the top, letting it drip down the sides naturally. Use a spoon to create heavier drips if desired. Allow glaze to 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.