Hawaiian Carrot Cake With Coconut Icing

Alright, picture this: you’ve just been invited to a potluck and immediately regretted saying “I’ll bring dessert!” before thinking it through. Or maybe you’re just craving something tropical while staring out your window at literal mountains of snow. Either way, I’ve got you covered with this ridiculously good Hawaiian Carrot Cake that’ll make everyone think you’ve got your life together. (Spoiler alert: they’ll never know it was this easy!)

Why This Recipe is Awesome

Let me count the ways this Hawaiian-inspired carrot cake will change your life. First, it’s basically a vacation in cake form—tropical flavors that’ll transport you straight to Maui without the expensive plane ticket. Second, despite looking fancy-pants impressive, it’s actually super forgiving for kitchen disasters like myself. And third, the coconut icing? Holy moly. I may or may not have eaten some straight from the bowl with a spoon. No judgment here if you do the same.

Plus, you get to smugly tell everyone “yes, I’m eating vegetables” while devouring cake. Win-win!

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular boring stuff, nothing fancy)
• 2 cups grated carrots (approximately 4-5 carrots, or just buy pre-shredded if you value your knuckles)
• 1 cup crushed pineapple, drained (the “Hawaiian” part that makes this special)
• 1 cup chopped macadamia nuts (or walnuts if you’re not trying to take out a second mortgage)
• 1 cup sweetened shredded coconut (plus extra for sprinkling like you’re a Food Network star)
• 1 cup granulated sugar (the white stuff)
• ¾ cup brown sugar, packed (the good stuff)
• 1 cup vegetable oil (or coconut oil if you’re really leaning into the theme)
• 4 large eggs (chicken eggs, not dinosaur or quail, please)
• 2 tsp baking powder (the stuff that makes things rise, not baking soda—they’re different, I learned the hard way)
• 1 tsp baking soda
• 2 tsp ground cinnamon (more if you’re a cinnamon fiend like me)
• ½ tsp salt (just a pinch to make the sweet stuff taste better)
• 1 tsp vanilla extract (the real kind, not that imitation nonsense)

For the coconut icing:

• 8 oz cream cheese, softened (leave it out for an hour, or microwave it for 15 seconds if you forgot…again)
• ½ cup butter, softened (same deal as the cream cheese)
• 4 cups powdered sugar (yes, FOUR cups—this is not diet food, friends)
• ¼ cup coconut cream (the thick stuff from the can, not coconut milk)
• 1 tsp vanilla extract
• 1 cup toasted coconut flakes for decoration (optional but highly recommended for that “I actually tried” look)

Step-by-Step Instructions

1. Prep your workspace. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan if you’re not trying to impress anyone with layers. Pro tip: line the bottom with parchment paper so your cake doesn’t throw a temper tantrum when you try to remove it.
2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside. This takes like 30 seconds but makes you feel organized.
3. Beat the wet team. In a large bowl, beat eggs, granulated sugar, and brown sugar until they’re besties (about 2 minutes). Slowly pour in oil while mixing, then add vanilla. Your arm might get tired if you’re doing this by hand—consider it your workout for the day.
4. Combine forces. Gradually add dry ingredients to wet ingredients, mixing just until combined. Don’t go wild here—overmixing makes for tough cake, and nobody wants that.
5. Add the fun stuff. Fold in grated carrots, pineapple (make sure it’s well-drained or your cake will be soggy—nobody likes a soggy bottom), coconut, and macadamia nuts. The batter will look chunky and weird. That’s normal!
6. Bake it up. Pour batter into prepared pan(s) and bake for 35-40 minutes for round pans, or 45-50 minutes for a 9×13 pan. The cake is done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If it comes out with wet batter, keep baking and saying little prayers.
7. Cool your jets. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. I mean COMPLETELY. Trying to frost a warm cake is like trying to put makeup on during a sauna session—messy and disappointing.
8. Make the icing. Beat cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar one cup at a time (unless you enjoy wearing it). Mix in coconut cream and vanilla until smooth and irresistible.
9. Assemble your masterpiece. If using round pans, place one cake layer on your serving plate, spread with icing, top with second layer, then frost the top and sides. If using a 9×13 pan, simply frost the top. Sprinkle with toasted coconut flakes while the frosting is still tacky.
10. Snap a pic for the ‘gram. Seriously, you’ll want to document this beauty before it gets devoured.

Common Mistakes to Avoid

Let’s avoid some classic blunders, shall we?

• Using wet pineapple — Drain that stuff like it owes you money. Too much moisture = sad, soggy cake.
• Frosting a warm cake — Unless you want your frosting to slide off like it’s making a break for freedom, be patient!
• Skimping on the spices — “I’ll just add a dash of cinnamon” is how you end up with a boring cake. Don’t be afraid to spice it up!
• Forgetting to toast the coconut — Raw coconut is fine, but toasted coconut is like the difference between regular clothes and your fancy outfit. It takes just 5 minutes in a dry skillet over medium heat, stirring constantly.
• Opening the oven too often — Every time you peek, the temperature drops. Your cake needs consistent heat, not paparazzi attention.

Alternatives & Substitutions

Can’t find an ingredient? Don’t panic! Here are some swaps that won’t ruin everything:

• Macadamia nuts: Swap for walnuts, pecans, or just leave them out if you’re not a nut person (or allergic). The cake will still taste amazing, I promise.
• Coconut cream: No coconut cream? Refrigerate a can of full-fat coconut milk overnight and scoop the thick stuff off the top. Or just use 2 tablespoons of regular milk with a drop of coconut extract.
• Crushed pineapple: Canned mandarin oranges (well-drained) can work in a pinch. Different vibe, still delicious.
• Oil options: Coconut oil makes this extra tropical, but any neutral oil works fine. Butter works too if you’re feeling fancy.
• Gluten-free version: Swap in your favorite 1:1 gluten-free flour blend. The cake might be slightly denser, but with all these flavors, who’s going to notice?

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! In fact, it gets even better after a day. The flavors meld together like they’re at a really good party. Make it up to 2 days ahead and store it in the fridge, but let it come to room temp before serving (cold cream cheese frosting is just wrong).

Will this work as cupcakes?
You bet your sweet bippy it will! Fill cupcake liners about 2/3 full and bake for 18-22 minutes. You’ll get about 24 cupcakes, perfect for when you don’t want to commit to sharing an entire cake.

Do I have to use crushed pineapple? Can I use chunks?
I mean, technically you CAN use chunks, but why would you want random pockets of giant pineapple surprise? Crushed distributes the flavor evenly. If chunks are all you have, give them a quick chop or pulse in the food processor.

My carrots turned my batter green! Did I mess up?
Whoa there, that’s not normal! Sounds like your baking soda might be having a chemical reaction with the carrots. Make sure your ingredients are fresh, and maybe try a different brand of carrots next time (or pre-shredded ones which are usually treated to prevent this).

Can I reduce the sugar?
Look, I get it. We’re all trying to be “healthy” or whatever. You can reduce the sugar in the cake by up to 1/4 cup without disaster striking. The frosting is another story—reducing sugar there changes the consistency. Maybe just eat a smaller slice? Just saying.

How do I store leftovers? (LOL at “leftovers”)
In the unlikely event you have any left, store it in the refrigerator for up to 5 days. The cake will get more moist and the flavors will intensify. Microwave a slice for 10 seconds before eating if you want that fresh-baked warmth back.

Final Thoughts

There you have it—a Hawaiian Carrot Cake that’s basically a tropical vacation in dessert form. It’s the kind of cake that makes people think you’ve got secret baking talents when really, you just followed directions like a boss. The combination of carrots, pineapple, and coconut creates this magical moisture situation that keeps the cake fresh for days (though, let’s be real, it won’t last that long).

Next time someone asks what you’re bringing to the party, volunteer for dessert with confidence. Then watch as people fight over the last slice while you pretend to be humble about your culinary genius. You’re welcome!

Now go forth and bake! Your taste buds are waiting for their vacation, and this cake is WAY cheaper than airfare to Hawaii. Aloha!