Christmas Hawaiian Carrot Pineapple Cake

The smell of crushed pineapple mixing with warm cinnamon always transports me back to my grandmother's kitchen, where she'd hum along to holiday carols while grating carrots by hand. She discovered this Hawaiian twist on traditional carrot cake during a trip to the islands in the late seventies and spent the next twenty years perfecting it. Every Christmas Eve, without fail, that bright yellow can of Dole pineapple would appear on the counter next to the vintage stand mixer.

Last December, I made three of these cakes for different gatherings and watched the same reaction unfold each time. First confusion at the mention of pineapple in carrot cake, then pure delight after that first curious bite. My brother-in-law, who claims to dislike carrot cake entirely, went back for seconds and sheepishly asked if I could bake another one for New Year's.

Ingredients

• 2 cups all-purpose flour: The foundation that holds all those tropical add-ins together, though I've accidentally used bread flour in a pinch with decent results
• 2 tsp baking powder: Gives the cake its gentle rise without making it too dense or heavy
• 1 tsp baking soda: Works with the acidic pineapple to create extra tenderness in every crumb
• 1 tsp ground cinnamon: The classic warming spice that bridges traditional carrot cake with island flavors
• ½ tsp ground nutmeg: Adds a subtle depth that makes people wonder what else is in there
• ½ tsp salt: Balances all that sweetness and brings out the individual flavors
• 1 cup granulated sugar: Sweetens the batter without overpowering the natural fruit flavors
• ½ cup brown sugar, packed: Brings a caramel-like richness that pairs beautifully with the toasted coconut
• 1 cup vegetable oil: Keeps the cake moist longer than butter would, essential for this particular recipe
• 4 large eggs: Structure and richness, though farm-fresh eggs make a noticeable difference in texture
• 2 cups grated carrots: About three to four medium carrots, and freshly grated beats pre-shredded every time
• 1 cup crushed pineapple, drained: The star that transforms an ordinary carrot cake into something extraordinary
• ½ cup shredded coconut: Optional according to the recipe, but I never skip it now after seeing how it complements the pineapple
• 8 oz cream cheese, softened: Full-fat brick style, not tub spread, makes all the difference in the frosting
• ½ cup unsalted butter, softened: Bring both frosting ingredients to room temperature for the silkiest result
• 3–4 cups powdered sugar, sifted: Sifting prevents those frustrating lumps that never quite disappear
• 1 tsp vanilla extract: Pure extract, never imitation, since the frosting simplicity lets quality shine through
• 1–2 tbsp milk or pineapple juice: Adjusts frosting consistency, and pineapple juice echoes the cake flavors brilliantly

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Getting Your Oven Ready:

Preheat to 350°F and grease two 9-inch round pans with butter, then line with parchment paper for guaranteed easy release

Mixing the Dry Foundation:

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl until everything is evenly distributed

Building the Wet Base:

Whisk both sugars with vegetable oil until combined, then add eggs one at a time until the mixture looks smooth and slightly thickened

Bringing It Together:

Gradually stir in the dry ingredients just until combined, being careful not to overwork the batter

Adding the Tropical Goodness:

Fold in the grated carrots, drained pineapple, and coconut until everything is evenly distributed without deflating the batter

The Bake:

Pour batter evenly into prepared pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean

The Waiting Game:

Let the cakes cool in their pans for 10 to 15 minutes before turning them onto a wire rack to cool completely

Creating the Frosting:

Beat softened cream cheese and butter until light and fluffy, then gradually add sifted powdered sugar and vanilla until smooth

The Finishing Touch:

Spread the luscious frosting over completely cooled cake and garnish with toasted coconut if you want that extra island vibe

The Hardest Part:

Chill for at least 30 minutes before slicing, though I know from experience how tempting it is to skip this step

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This cake has become my go-to for potlucks because it travels so well and the flavors actually improve after a day in the refrigerator. Something magical happens when the pineapple and coconut have time to mingle with those warming spices. Last year I brought one to a snowy cabin weekend, and between the tropical flavors and the crackling fire, it felt like we'd escaped to somewhere warmer.

Making It Ahead

This cake actually tastes better on day two, which makes it perfect for holiday prep. Wrap the unfrosted layers tightly in plastic wrap and freeze for up to a month, letting them thaw overnight in the refrigerator before frosting. The frosting can also be made ahead and stored in an airtight container for three days.

The Perfect Texture

Grating your own carrots instead of buying pre-shredded ones makes a remarkable difference in moisture and texture. The finer the grate, the more evenly they distribute throughout the cake. If you're short on time, a food processor with the grating attachment makes quick work of what would otherwise be a tedious task.

Serving Suggestions

A light dusting of cinnamon over the finished frosting adds visual appeal and hints at what's inside. Some people love adding chopped pecans or walnuts for crunch, though I prefer keeping it purely tropical with extra toasted coconut on top.

• Bring the cake to room temperature for about 30 minutes before serving, as the cold frosting firms up considerably
• A dollop of unsweetened whipped cream on each plate balances the sweetness beautifully
• This cake pairs wonderfully with hot coffee or spiced chai on cold winter afternoons

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Whether it's for a crowded holiday table or just because you need a taste of sunshine in the middle of winter, this cake never fails to bring warmth and joy. There's something about that combination of familiar comfort and tropical surprise that makes people feel at home.

Recipe FAQs

→ Can I make this cake ahead of time?

Absolutely. The cake actually tastes better the next day as flavors meld together. You can bake and frost it up to 24 hours before serving, storing it covered in the refrigerator.

→ How do I store leftovers?

Keep the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture and flavor.

→ Can I freeze this cake?

Yes. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

→ What's the best way to drain pineapple?

Use a fine-mesh sieve and press gently with a spoon to remove excess liquid. Don't squeeze too dry—you want some juice remaining for moisture and flavor.

→ Can I substitute the coconut?

If you're not a fan of coconut, simply omit it or replace with chopped nuts like pecans or walnuts. The cake will still be wonderfully moist from the pineapple.

→ Why is my cake dense?

Overmixing the batter can create a dense texture. Stir only until ingredients are just combined. Also ensure your baking soda and powder are fresh for proper lift.