Christmas Hawaiian Carrot Pineapple Cake Recipe
This Christmas Hawaiian Carrot Pineapple Cake is a moist and flavorful holiday treat combining grated carrots, crushed pineapple, and a hint of warm spices. Topped with a creamy cream cheese frosting and optional shredded coconut, this cake brings tropical flair and seasonal cheer to your dessert table.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition to ensure a uniform mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can result in a dense cake.
- Fold in Carrots & Pineapple: Carefully fold in the grated carrots, drained crushed pineapple, and shredded coconut if using. This adds moisture and tropical flavor to the cake.
- Bake: Evenly divide the batter into the prepared pans or pour into the 9×13-inch dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely, ensuring the frosting won’t melt when applied.
- Make Frosting: Beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add powdered sugar, then mix in vanilla extract and milk or pineapple juice to reach desired consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake layers or in the baking dish. Garnish with toasted coconut flakes or chopped nuts if desired for extra texture and decoration.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- If you prefer a less sweet frosting, start with 3 cups of powdered sugar and adjust to taste.
- The shredded coconut is optional but adds lovely texture and authentic Hawaiian flavor.
- Wear gloves when grating carrots to avoid staining your hands.
- Store the cake covered in the refrigerator if not serving immediately. Bring to room temperature before serving for best flavor.
Keywords: carrot cake,hawaiian carrot cake,pineapple cake,christmas cake,cream cheese frosting,tropical cake,holiday dessert
