Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze

There are cakes that feel cozy, and then there are cakes that instantly transport you to sunshine and ocean breezes. This Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze does both—it’s rich, moist, and full of tropical flavors that make every bite feel like a celebration.

Grated carrots add natural sweetness and moisture, crushed pineapple brings a fruity tang, and shredded coconut gives just the right amount of texture. Topped with a silky cream cheese glaze, this is not just a cake—it’s a slice of paradise.

Why You’ll Love Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze

• 🥕 Incredibly moist – Carrots and pineapple keep the crumb soft and tender.
• 🍍 Tropical twist – Coconut and pineapple give this cake a Hawaiian-inspired flavor.
• 🧁 Perfectly balanced – Sweet cake meets tangy cream cheese glaze.
• 🎉 Crowd pleaser – Ideal for birthdays, potlucks, Easter, or summer parties.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
• 1 cup shredded coconut (unsweetened or sweetened)
• 1 ½ cups granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg (optional)
• ½ tsp salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp reserved pineapple juice (or milk)
• ½ tsp vanilla extract

Tools You’ll Need

• Two 9-inch round cake pans or a 9×13-inch pan
• Mixing bowls
• Electric mixer or whisk
• Cooling rack

Step-by-Step Instructions

1. Preheat oven – Set to 350°F (175°C). Grease and flour cake pans.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine wet ingredients – In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
4. Add carrots & pineapple – Stir in grated carrots, crushed pineapple, and shredded coconut.
5. Combine & bake – Fold in dry ingredients until just combined. Pour batter into pans. Bake 30–35 minutes (round pans) or 40–45 minutes (9×13 pan), until a toothpick comes out clean.
6. Make glaze – Beat cream cheese, powdered sugar, pineapple juice, and vanilla until smooth and pourable.
7. Glaze & serve – Once cake is cool, drizzle glaze generously over the top. Slice and enjoy!

Flavor & Serving Suggestions

• Garnish with toasted coconut flakes for extra crunch.
• Add chopped pecans or walnuts to the batter for a nutty layer.
• Serve chilled on hot days for a refreshing treat.
• Pair with coffee or tea for a cozy afternoon indulgence.

Storage Instructions

• Fridge – Store covered up to 5 days.
• Freezer – Freeze unglazed cake up to 2 months. Thaw and glaze before serving.
• Make Ahead – Bake cake a day early; glaze before serving for best freshness.

General Info

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 12

Conclusion

This Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is the ultimate tropical twist on classic carrot cake. Moist, flavorful, and topped with a tangy glaze, it’s perfect for special occasions or just when you want a sweet escape to paradise.

If you loved this recipe, try:

• Apple and Cinnamon Cake
• Lemon Loaf with Glaze
• Moist Lemon Yogurt Cake

And don’t forget—leave a review and share your cake photos on Pinterest!

Nutritional Information (Per serving, approx.)

• Calories: 420
• Protein: 5g
• Fat: 20g
• Carbs: 58g
• Fiber: 3g