Introduction

This Christmas Hawaiian Carrot Pineapple Cake is a delightful blend of warm spices, fresh carrots, and tropical pineapple, resulting in a moist and flavorful treat. Perfect for holiday gatherings or a cozy afternoon with tea, it combines familiar comfort with a sunny twist.

A close-up of a three-layer cake slice with a moist, textured brown base containing visible bits of orange carrot, separated by smooth white cream cheese frosting layers; the cake is coated on the sides with toasted shredded coconut, and the top is decorated with small yellow pineapple chunks and green herbs, all placed on a white plate with a speckled pattern, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
½ cup shredded coconut (optional)

Optional Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or pineapple juice (for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish. Line the bottom with parchment for easy removal.
Step 2: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl to ensure the spices are evenly distributed.
Step 3: In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.
Step 4: Gradually add the dry ingredients into the wet mixture. Stir gently; a few small lumps are fine. Avoid overmixing to keep the cake light.
Step 5: Fold in the grated carrots, drained crushed pineapple, and shredded coconut using a spatula. The batter should be thick and vibrant.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes if using round pans, or 40–45 minutes for a 9×13 pan. Check doneness by inserting a toothpick; it should come out clean.
Step 7: Let the cake rest in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Step 8: (Optional) To make the cream cheese frosting, beat cream cheese and softened butter until fluffy. Gradually add powdered sugar, then vanilla extract and a bit of milk or pineapple juice until your desired consistency is reached.
Step 9: Spread the frosting evenly over the cooled cake layers. Optionally, garnish with toasted coconut, pineapple chunks, or chopped nuts for extra texture and flavor.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.
Adding chopped nuts like pecans or walnuts can add a pleasing crunch to the cake.
If you prefer a lighter frosting, try a simple whipped cream topping instead of the cream cheese frosting.
Swapping pineapple juice for milk in the frosting adds a subtle tropical flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, wrap tightly with plastic wrap. Before serving, allow the cake to come to room temperature or warm briefly in the microwave. The frosting holds up well when chilled.

How to Serve

A close-up view of a three-layer carrot cake slice on a white plate, set on a white marbled texture. The carrot cake layers are moist and textured with visible bits of carrot and nuts in an orange-brown color. Between each cake layer is a thick layer of smooth white cream cheese frosting. The cake is coated on the outside with toasted shredded coconut, adding a light brown color and crunchy texture. On top, small chunks of bright yellow pineapple and green herbs are placed as decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can use dairy-free cream cheese and butter substitutes for the frosting, and ensure the cake oil is plant-based. The cake itself is naturally dairy-free.

Can I freeze the cake?

Absolutely. Wrap the cooled, unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.