Christmas Hawaiian Carrot Pineapple Cake (Printable Version)

Moist tropical carrot cake with pineapple, coconut, and warming spices topped with creamy frosting.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 1 cup vegetable oil
10 - 4 large eggs

→ Add-Ins

11 - 2 cups grated carrots
12 - 1 cup crushed pineapple, drained
13 - 1/2 cup shredded coconut

→ Cream Cheese Frosting

14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 to 4 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - 1 to 2 tablespoons milk or pineapple juice

# Directions:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans or one 9x13-inch baking dish with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
03 - In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking after each addition until smooth.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
05 - Fold in the grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed.
06 - Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
08 - In a large bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then vanilla extract and milk or pineapple juice, beating until smooth and spreadable.
09 - Once the cake is completely cool, spread the frosting evenly over the cake. Garnish with toasted coconut or chopped nuts if desired.
10 - Chill in the refrigerator for at least 30 minutes before slicing for best results.

# Additional Tips::

01 -
  • The crushed pineapple keeps this cake ridiculously moist without tasting overly sweet or tropical in a way that clashes with winter.
  • Cream cheese frosting hits different when you've got those warming spices underneath, creating a flavor combination that feels both comforting and exciting.
  • It's the kind of cake that actually improves after sitting overnight, so you can bake it ahead and spend your energy on other holiday tasks.
02 -
  • Draining the pineapple thoroughly is not optional if you want a cake with good texture, and I learned this the hard way when my first attempt turned out gummy in the center.
  • Room temperature eggs and softened butter and cream cheese make an enormous difference in how smoothly everything combines, so plan ahead and take things out of the refrigerator early.
  • Don't skip the chilling step after frosting because the cake actually tastes better when it's cold, and the frosting holds its shape far better than if you slice into it warm.
03 -
  • Save that drained pineapple juice and add it to your frosting instead of milk for an extra layer of tropical flavor that makes people ask what's different.
  • If your cream cheese and butter aren't properly softened, the frosting will turn grainy no matter how long you beat it, so let them sit on the counter for at least an hour before you start mixing.
Return