Christmas Hawaiian Carrot Pineapple Cake Recipe
This Christmas Hawaiian Carrot Pineapple Cake is a moist, flavorful treat combining grated carrots, crushed pineapple, and warm spices like cinnamon and nutmeg. Enhanced optionally with a creamy cream cheese frosting, this cake offers a tropical twist on traditional carrot cake, perfect for festive occasions or cozy afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing and flouring two 9-inch round cake pans or a 9×13-inch baking dish. For easy removal, line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices throughout the mixture.
- Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. A few small lumps in the batter are fine; avoid overmixing to keep the cake light and tender.
- Fold in Carrots and Pineapple: Using a spatula, fold in the grated carrots, drained crushed pineapple, and shredded coconut if using. This creates a thick, vibrant batter ready for baking.
- Bake: Evenly divide the batter between the prepared pans. Bake round pans for 30–35 minutes or a 9×13 pan for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cakes to cool in their pans for 10–15 minutes before transferring them to a wire rack to cool completely. This prevents the frosting from melting when applied.
- Make Cream Cheese Frosting (Optional): Beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, then stir in the vanilla extract and a splash of milk or pineapple juice until the frosting reaches your desired consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake layers. Garnish with toasted coconut, pineapple chunks, or chopped nuts for added texture and flavor.
Notes
- Ensure carrots are finely grated for a tender crumb and even distribution.
- Drain the crushed pineapple well to avoid excess moisture in the cake.
- The optional shredded coconut adds a tropical texture but can be omitted if preferred.
- For best results, bake the cake a day in advance and refrigerate overnight before frosting to enhance flavors and texture.
- Use pineapple juice in the frosting for a subtle fruity twist instead of milk.
- Store any leftover cake covered in the refrigerator for up to 4 days.
Keywords: Carrot cake, Hawaiian cake, pineapple cake, cream cheese frosting, Christmas dessert, moist carrot cake, holiday baking
