Christmas Hawaiian Carrot Pineapple Cake (Print version)

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

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1 tsp baking soda
04 - 1 tsp ground cinnamon
05 - ½ tsp ground nutmeg
06 - ½ tsp salt

→ Wet Ingredients

07 - 1 cup granulated sugar
08 - ½ cup brown sugar, packed
09 - 1 cup vegetable oil
10 - 4 large eggs

→ Add-Ins

11 - 2 cups grated carrots (about 3–4 medium carrots)
12 - 1 cup crushed pineapple, drained
13 - ½ cup shredded coconut (optional; plus extra for garnish)

→ Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - ½ cup unsalted butter, softened
16 - 3–4 cups powdered sugar, sifted
17 - 1 tsp vanilla extract
18 - 1–2 tbsp milk or pineapple juice

# How to Make:

01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans or one 9×13-inch baking dish with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
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 (if using) until evenly distributed throughout the batter.
06 - Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans for 10–15 minutes, then turn out onto a wire rack to cool completely before frosting.
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 and cleaner cuts.

# Expert tips:

01 -
  • The crushed pineapple keeps the cake incredibly moist for days, unlike traditional carrot cakes that can dry out
  • Coconut adds a subtle tropical sweetness that makes people ask, "What's the secret ingredient?"
  • This recipe strikes the perfect balance between familiar holiday spices and something unexpected that guests always remember
02 -
  • Properly draining the pineapple is non-negotiable, or you'll end up with a soggy cake that never quite bakes through in the center
  • Room temperature ingredients combine more smoothly, so take everything out of the fridge at least an hour before starting
  • The frosting goes on infinitely better when the cake is completely cool, otherwise it melts into an unappealing glaze
03 -
  • Toast your coconut garnish at 325°F for just five to seven minutes, watching carefully like a hawk since it goes from golden to burned in seconds
  • Use pineapple juice instead of milk in the frosting for an extra layer of flavor that people notice but can't quite identify
Go back