Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze Recipe

ByDorothy Miller
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This easy Hawaiian Carrot Pineapple Cake is a wonderfully moist and flavorful dessert that’s perfect for any potluck or gathering. The combination of sweet pineapple and shredded carrots creates a tender crumb, while the tangy cream cheese glaze adds the perfect finishing touch. For another crowd-pleasing dish, try this Creamy Vegetarian Tortellini Soup with Kale Recipe.

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Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a must-try!

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  • Author: Olivia Bennett

Ingredients

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  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar (packed)
  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
  • 1 cup shredded sweetened coconut
  • 1 cup chopped walnuts or pecans
  • 4 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 3–4 tbsp pineapple juice (adjust for desired consistency)
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a 9×13 pan).
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large mixing bowl, beat together sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Fold in grated carrots, crushed pineapple, and shredded coconut.
  5. Gradually add dry ingredients into wet ingredients, mixing until just combined.
  6. Stir in chopped nuts.
  7. Divide batter into prepared pans and bake 35–40 minutes, or until a toothpick inserted comes out clean.
  8. Let cool in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. Beat cream cheese until smooth.
  10. Add powdered sugar, pineapple juice, and vanilla. Mix until creamy and pourable. (Add more juice if needed for thinner glaze.)
  11. Place one cake layer on a plate, drizzle glaze over the top.
  12. Add the second layer and pour glaze generously over, letting it drip down the sides.
  13. Garnish with grated carrots, pineapple chunks, and nuts.

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Frequently Asked Questions

Can I make this Moist Hawaiian Carrot Pineapple Cake ahead of time?

Yes, this cake keeps very well. For the best texture and flavor, bake it a day in advance. The moistness of this Hawaiian Carrot Pineapple Cake actually improves after the flavors meld overnight.

Can I use canned crushed pineapple instead of fresh?

Absolutely. Canned crushed pineapple in juice (not syrup) works perfectly. Just be sure to drain it well, as excess liquid can affect the batter’s consistency for this moist cake.

What is the best way to store leftovers?

Store the cooled cake, covered tightly, at room temperature for up to 2 days or in the refrigerator for up to 5 days. The refrigeration helps maintain the signature moist texture of this Hawaiian Carrot Pineapple Cake.

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