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Hawaiian carrot pineapple cake with cream cheese frosting and a toasted brown butter macadamia nut crumble.

Moist Hawaiian Carrot Pineapple Cake

Rebecca Blumer
A tropical twist on a classic, this Hawaiian carrot pineapple cake features nutty brown butter, sweet crushed pineapple, and a plush crumb that stays perfectly moist. Topped with a zesty pineapple glaze and toasted macadamia nuts, it is a sophisticated island-inspired treat.
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Prep Time 35 minutes
Cook Time 50 minutes
Resting and cooling time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

Equipment

  • 10-cup bundt pan
  • Light-colored saucepan
  • Mesh sieve
  • Rubber spatula

Ingredients
 

FOR THE CAKE:

  • 20 ounces crushed pineapple, drained well - reserve liquids
  • 2.5 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt, sea salt or pink himalayan
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.75 cup unsalted butter, melted and cooled slightly
  • 1.25 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups carrot, grated
  • 1 cup sweetened shredded coconut

FOR THE ICING:

  • 1.5 cups powdered sugar, sifted
  • 0.25 teaspoon ground mace
  • 1 teaspoon lemon zest
  • 2 tablespoons pineapple juice, reserved from making the cake

Instructions
 

Brown the butter and prep the toppings

  • Melt the 3/4 cup butter in a light-colored saucepan over medium heat. Continue cooking and stirring until the butter smells nutty and brown specks form on the bottom. Transfer immediately to a bowl to cool slightly.
  • If using macadamia nuts, toast them in the oven for 5 to 7 minutes until golden and fragrant. Allow them to cool before chopping coarsely for the garnish.

Mix the batter with a light hand

  • Preheat your oven to 350 degrees F (180 degrees C). Grease a 10-cup bundt pan thoroughly with nonstick baking spray containing flour, ensuring no puddles form in the design.
  • Place the crushed pineapple in a mesh sieve and press firmly with a spatula to remove all liquid. Reserve at least 2 tablespoons of this juice for the icing.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined and airy.
  • In a large bowl, whisk the cooled brown butter with granulated sugar, vanilla, and eggs until the mixture is glossy, smooth, and unified.
  • Gradually pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until only a few faint streaks of flour remain.
  • Add the grated carrots, shredded coconut, and the well-drained pineapple. Fold again just until the ingredients are evenly distributed and the batter is consistent.

Bake, cool, and glaze

  • Spoon the batter into the prepared bundt pan and tap it firmly on the counter to level the top and remove air pockets. Bake on the middle rack for 45 to 50 minutes until a tester comes out clean.
  • Let the cake rest in the pan for 10 minutes, then invert it onto a wire rack. Allow the cake to cool completely before applying the glaze to prevent it from melting.
  • For the icing, whisk together sifted powdered sugar, ground mace, and lemon zest. Gradually stir in the reserved pineapple juice until the icing falls in thick ribbons.
  • Drizzle the icing over the cooled cake crown. Garnish with the toasted macadamia nut crumble and extra toasted coconut if desired.

Notes

Preparation Tip: To ensure the best texture, always grate your carrots fresh. Pre-shredded carrots are often too dry and woody, while fresh ones provide essential moisture and a tender bite.
Baking Secret: Aggressive drainage of the pineapple is vital. Use a spatula to press out as much liquid as possible in a sieve to prevent the bundt cake from developing a gummy or sunken center.
Storage Advice: This cake is best stored at cool room temperature for the first 24 hours. For longer storage, keep it refrigerated and allow slices to reach room temperature before serving to soften the crumb.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 68gProtein: 5gFat: 23gSaturated Fat: 13gCholesterol: 72mgSodium: 340mgPotassium: 165mgFiber: 3gSugar: 45gVitamin A: 3850IUVitamin C: 6mgCalcium: 65mgIron: 2.1mg
Keyword Bundt cake, hawaiian carrot pineapple cake, tropical dessert
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