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

A delicious and moist Hawaiian Carrot Pineapple Cake topped with a creamy cream cheese glaze, perfect for any occasion.

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

This Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a true gem in the world of desserts. It’s incredibly easy to whip up, making it perfect for busy days when you crave something sweet. The combination of moist carrots, juicy pineapple, and creamy glaze creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a delightful way to bring a taste of the tropics to your table!

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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

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.

Notes

• Ensure the eggs are at room temperature for better mixing.
• Adjust the amount of pineapple juice in the glaze to achieve your desired consistency.
• For a tropical twist, consider adding macadamia nuts instead of walnuts or pecans