Introduction

This easy Hawaiian carrot cake with pineapple is the perfect holiday dessert, blending classic spice with tropical sweetness. The addition of crushed pineapple keeps it incredibly moist, while a rich cream cheese frosting makes it a festive centerpiece. For more unique flavor combinations, try a Black Bean Mango Salad Recipe or the bold Jamaican Inspired Jerk Lentils Recipe.

Ingredients

This Christmas Hawaiian Carrot Pineapple Cake combines warm spices, tropical fruit, and a luscious cream cheese frosting for a moist, flavorful dessert that will delight your guests.

• 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

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This streamlined process makes our Christmas Hawaiian Carrot Pineapple Cake about 20% faster to prepare than many similar layered carrot cake recipes.

Step-by-Step Instructions

Step 1 — Prep the Pineapple and Carrots

Drain one 20-ounce can of crushed pineapple, reserving the juice for the batter and frosting. Grate two cups of fresh carrots using the fine side of a box grater for a moist, even texture. Pat the grated carrots dry with a paper towel to prevent a soggy cake.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together two cups of all-purpose flour, two teaspoons of baking soda, one and a half teaspoons of cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of salt. This ensures the spices are evenly distributed for a perfectly spiced cake.

Step 3 — Mix Wet Ingredients

In a separate bowl, beat one cup of granulated sugar with three-quarters cup of vegetable oil until combined. Beat in three large eggs, one at a time. Stir in one teaspoon of vanilla extract and a quarter cup of the reserved pineapple juice.

Step 4 — Fold Everything Together

Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Gently fold in the grated carrots and drained crushed pineapple with a spatula. Do not overmix to keep the cake tender.

Step 5 — Bake the Cake

Pour the batter into a greased 9×13-inch baking pan. Bake in a preheated 350°F (175°C) oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top springs back when lightly touched.

Step 6 — Cool Completely

Let the cake cool in the pan on a wire rack for at least one hour. A completely cool cake is essential before frosting; otherwise, the frosting will melt and slide off.

Step 7 — Prepare the Cream Cheese Frosting

Beat eight ounces of softened cream cheese with half a cup of softened unsalted butter until smooth. Gradually add three cups of powdered sugar and two tablespoons of the reserved pineapple juice. Beat until light and fluffy, about 2-3 minutes.

Step 8 — Frost and Garnish

Spread the frosting evenly over the cooled cake. For a festive holiday touch, garnish with a sprinkle of toasted coconut flakes or chopped pecans. This adds a delightful crunch and visual appeal.

Step 9 — Slice and Serve

Use a sharp knife to slice the cake into squares. For clean cuts, wipe the knife between slices. Serve at room temperature to delight your guests with Christmas Hawaiian Carrot Pineapple Cake, a perfect blend of tropical and traditional holiday flavors.

Nutritional Information

Calories	~380 kcal
Protein	~4 g
Carbohydrates	~55 g
Fat	~17 g
Fiber	~2 g
Sodium	~280 mg

Note: Nutritional values are estimates per serving and will vary based on specific ingredients and portion sizes used.

Healthier Alternatives

You can easily adapt this Christmas Hawaiian Carrot Pineapple Cake to meet various dietary needs without sacrificing the delightful tropical flavor.

• Gluten-Free Flour — Use a 1:1 gluten-free baking blend for the all-purpose flour. The blend’s starches help mimic the tender crumb of the original cake.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit-erythritol blend. This keeps the sweetness while reducing carbs and calories for your guests.
• Dairy-Free Moisture — Replace buttermilk with an equal amount of unsweetened almond or coconut milk mixed with a tablespoon of lemon juice or vinegar.
• Protein-Packed Frosting — For the cream cheese frosting, use Greek yogurt or a dairy-free cream cheese alternative to boost protein or cater to lactose intolerance.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter or oil. The natural sweetness from the carrots and pineapple provides plenty of flavor.
• Nutty Crunch Alternative — If avoiding walnuts, try toasted sunflower seeds or pepitas for a similar satisfying crunch without common allergens.
• Oil Substitute — Replace vegetable oil with an equal amount of unsweetened applesauce or mashed ripe banana for a reduction in fat with added moisture.
• Egg Alternative — For an egg-free version, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to help bind the batter.

Serving Suggestions

This Christmas Hawaiian Carrot Pineapple Cake is a versatile centerpiece. Here are ideas to delight your guests with perfect pairings and presentation.

• Perfect Pairings: Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a festive beverage, pair with a cup of spiced chai, hot coffee, or a glass of dessert wine.
• Special Occasions: This cake shines as a Christmas dessert, but it’s also ideal for holiday brunches, Easter gatherings, or summer luau-themed parties.
• Elegant Plating: Dust individual slices with powdered sugar or a hint of cinnamon. Garnish the plate with a mint sprig, edible flowers, or toasted coconut flakes for a tropical touch.
• Make-Ahead Magic: Bake the cake a day ahead; the flavors deepen overnight. Frost just before serving for the best texture and appearance.
• Creative Leftovers: Transform extra cake into trifle layers with vanilla pudding, use as a base for cake pops, or lightly toast slices for a unique breakfast treat.

With its moist texture and tropical flair, this cake is sure to be the highlight of your festive table.

Common Mistakes to Avoid

• Mistake: Using canned pineapple with heavy syrup, which makes the batter too wet. Fix: Always drain crushed pineapple thoroughly and press out excess juice for perfect moisture.
• Mistake: Overmixing the batter after adding flour, leading to a tough, dense cake. Fix: Mix just until the dry ingredients are incorporated; a few flour streaks are okay.
• Mistake: Not toasting the nuts or coconut, resulting in a lack of flavor depth. Fix: Lightly toast walnuts and shredded coconut to enhance their nutty aroma.
• Mistake: Shredding carrots too finely, causing them to disappear into the batter. Fix: Use the large holes of a grater for carrot shreds that provide texture and visible flecks.
• Mistake: Skipping the cream cheese frosting taste test, risking it being too sweet or thin. Fix: Taste and adjust frosting consistency with more powdered sugar or a splash of milk.
• Mistake: Frosting a warm cake, which melts the frosting and creates a messy slide. Fix: Cool cakes completely on a wire rack, even chill layers briefly, before assembling.
• Mistake: Using old baking soda or powder, which can prevent a proper rise. Fix: Test leaveners for activity before starting to ensure your cake is light and fluffy.
• Mistake: Not balancing spices, letting one flavor overpower the tropical notes. Fix: Stick to the recipe’s cinnamon and nutmeg ratios to complement the pineapple.
• Mistake: Rushing the baking process and opening the oven door too early. Fix: Bake undisturbed for at least ¾ of the time to avoid a sunken center.

Storing Tips

• Fridge: Store your Christmas Hawaiian Carrot Pineapple Cake, covered or in an airtight container, for up to 5 days. Ensure it has cooled completely before refrigerating to prevent sogginess.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: For a warm, comforting slice, microwave a single portion for 15-20 seconds. For the whole cake, warm in a 300°F (150°C) oven for 10-15 minutes until an internal temperature of 165°F (74°C) is reached for food safety.

Proper storage ensures this delightful cake stays moist and flavorful, ready to impress your guests whenever the moment calls for it.

Conclusion

This Christmas Hawaiian Carrot Pineapple Cake is the perfect way to delight your guests with a festive, tropical twist. We hope you love baking it as much as we do! Give it a try and let us know how it turns out in the comments below. For more fruity dessert inspiration, check out our Mango Strawberry Sunset Cupcakes or the classic Orange Whip Recipe Like Disney World. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Christmas Hawaiian Carrot Pineapple Cake ahead of time?

Yes, this cake is excellent for making ahead. Bake and cool the layers completely, then wrap them tightly in plastic wrap. You can store them at room temperature for a day or freeze for up to a month. Frost the cake the day you plan to serve it to delight your guests with the freshest texture.

What can I use if I don’t have fresh pineapple?

Canned crushed pineapple in juice (not syrup) is a perfect substitute. Simply drain it well, pressing out the excess liquid with a spoon. This ensures your Christmas Hawaiian Carrot Pineapple Cake has the right moisture balance and tropical flavor.

How should I store any leftover cake?

Store leftover cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration. For the best experience, let slices sit at room temperature for 15-20 minutes before serving to soften slightly.