A bright, simple cake with carrots, pineapple, and cream cheese frosting makes a nice holiday treat.
introduction
This Christmas Hawaiian Carrot Pineapple Cake mixes warm spices, fresh carrots, and sweet pineapple. It is easy to make and feels like a holiday dessert. If you enjoy small baked treats, try this along with Boston cream pie cupcakes for a fun spread.
why make this recipe
Make this cake because it is simple, tasty, and brings tropical flavor to holiday tables. The cake stays moist from pineapple and oil, and the cream cheese frosting is smooth and bright. If you like richer desserts, this lighter cake is a good change from a heavy slice of brownie cake.
how to make Christmas Hawaiian Carrot Pineapple Cake
Follow these steps and you will have a festive cake.
- Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating after each.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in grated carrots, drained crushed pineapple, and shredded coconut if using.
- Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick in the center comes out clean.
- Let cool in pans for 10–15 minutes, then turn out onto a rack to cool completely.
- To make frosting: beat softened cream cheese and softened butter until fluffy. Add powdered sugar a little at a time, then add vanilla and 1–2 tbsp milk or pineapple juice to reach spreading consistency.
- Spread frosting evenly over cooled cake and garnish with toasted coconut or chopped nuts.
This cake pairs well with small cookies like caramel cheesecake cookies if you want extra sweets on the table.
Ingredients :
2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt, 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), 8 oz cream cheese, softened, ½ cup unsalted butter, softened, 3–4 cups powdered sugar, 1 tsp vanilla extract, 1–2 tbsp milk or pineapple juice
Directions :
Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish., In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt., In another bowl, whisk sugars and oil until smooth. Add eggs one at a time., Gradually mix dry ingredients into wet mixture until just combined., Add grated carrots, drained pineapple, and coconut., Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean., Let cool in pans for 10–15 minutes, then transfer to a rack to cool fully., Beat cream cheese and butter until fluffy. Add sugar, vanilla, and milk or pineapple juice., Spread frosting evenly and garnish with toasted coconut or nuts.
how to serve Christmas Hawaiian Carrot Pineapple Cake
Serve slices at room temperature so the frosting is soft. Add a small spoon of whipped cream if you like. For a buffet, place slices on a large platter next to other savory bites like cheddar bay crab cakes for balance.
how to store Christmas Hawaiian Carrot Pineapple Cake
Cover the cake and keep it in the fridge for up to 4–5 days. The cream cheese frosting needs refrigeration. For longer storage, wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Christmas Hawaiian Carrot Pineapple Cake
- Drain the pineapple well so the batter does not get too wet.
- Grate carrots finely for even texture.
- Do not overmix the batter; mix until just combined.
- Use room temperature eggs and cream cheese for smooth frosting.
- Toast the coconut lightly for more flavor.
Serving Ideas
- Serve with coffee or tea.
- Add a scoop of vanilla ice cream with each slice.
- Make mini cupcakes from the same batter for party portions and pair with a small seafood or fish option like fishcakes & scallops stir fry for a holiday mix.
Final Thoughts
This Christmas Hawaiian Carrot Pineapple Cake is easy, festive, and moist. It blends warm spices with bright pineapple and creamy frosting. It works for small family dinners or larger holiday gatherings. The recipe is forgiving and you can make it ahead.
FAQs
Q: Can I skip the coconut?
A: Yes. The cake still tastes great without coconut.
Q: Can I use canned or fresh pineapple?
A: Use crushed canned pineapple that is drained, or finely chopped fresh pineapple. Drain well.
Q: Can I make this in a 9×13 pan?
A: Yes. Bake time may change; check with a toothpick after 25 minutes and bake until clean.
Q: How do I prevent a soggy cake?
A: Drain the pineapple and do not add extra liquid. Bake fully and cool before frosting.
Q: Can I use a different frosting?
A: Yes. Buttercream or whipped cream works, but cream cheese gives the best balance.
Conclusion
If you want another version of a carrot and pineapple cake, see this Carrot Pineapple Cake Recipe for more ideas. For a variation with extra cream cheese flavor, check the pineapple carrot cake with cream cheese frosting – Blue Bowl.