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Christmas Hawaiian Carrot Cake with pineapple on a rustic wooden table

Christmas Hawaiian Carrot Pineapple Cake

A moist and festive cake combining carrots, pineapple, and coconut, topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
Wet Ingredients
  • 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) Use fresh for best flavor.
Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar Adjust for desired sweetness.
  • 1 tsp vanilla extract
  • 1–2 tbsp milk or pineapple juice Use to adjust consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Fold in the grated carrots, drained crushed pineapple, and optional coconut.
Baking
  1. Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10–15 minutes, then transfer to a rack to cool completely.
Frosting
  1. Beat the cream cheese and butter until fluffy. Gradually add in the powdered sugar, vanilla, and milk or pineapple juice until desired consistency is reached.
  2. Spread the frosting evenly on the cooled cake and garnish with toasted coconut or nuts, if desired.

Notes

For best results, use fresh grated carrots. If using crushed pineapple, drain well to avoid a soggy cake. This cake can be made a day in advance; frost it just before serving.