Christmas Hawaiian Carrot Pineapple Cake

The first Christmas I made this cake, my kitchen smelled like a tropical bakery had collided with a spice shop. My youngest cousin walked in, nose twitching, and immediately asked if we were having cake for breakfast. The pineapple kept the crumb impossibly moist while the coconut whispered through every bite like a gentle island breeze.

I brought this to a cookie exchange last year, and within ten minutes, three people had asked for the recipe. Someone actually whispered that it might be better than their grandmothers version, which felt like both a compliment and a dangerous confession.

Ingredients

• 2 cups all-purpose flour: The structure that holds all those tropical add-ins together without becoming dense
• 2 tsp baking powder and 1 tsp baking soda: The lift that makes each slice feather-light rather than heavy
• 1 tsp ground cinnamon and ½ tsp ground nutmeg: Warm spices that ground the tropical fruit in holiday familiarity
• 1 cup granulated sugar and ½ cup brown sugar: The dual sugars create depth and caramel notes while keeping the crumb tender
• 1 cup vegetable oil: Unlike butter, oil guarantees moisture that lasts for days
• 4 large eggs: Room temperature eggs emulsify better into the oil mixture for a uniform batter
• 2 cups grated carrots: Freshly grated carrots release more moisture than pre-packated ones
• 1 cup crushed pineapple, drained: Drain thoroughly but dont squeeze out every drop of that precious juice
• ½ cup shredded coconut: Sweetened coconut adds another layer of tropical sweetness
• 8 oz cream cheese, softened: Let it sit out for a full hour to avoid any lumps in your frosting
• ½ cup unsalted butter, softened: Room temperature butter blends silkily into the cream cheese
• 3–4 cups powdered sugar, sifted: Sifting saves you from those tiny powdered sugar lumps that never quite beat out
• 1 tsp vanilla extract and 1–2 tbsp pineapple juice: The juice ties the frosting back to the cake inside

Instructions

Preheat and prep your pans:

Set your oven to 350°F and grease those pans like your reputation depends on it. Lining with parchment paper is the insurance policy that prevents any holiday heartbreak.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Give it a thorough whisking to evenly distribute the leavening and spices.

Cream the sugars and oil:

Whisk granulated sugar, brown sugar, and oil until they become friends. Add eggs one at a time, letting each one fully incorporate before inviting the next.

Combine wet and dry:

Gradually stir the dry ingredients into the wet mixture. Stop as soon as you no longer see white flour traces, even if tiny lumps remain.

Fold in the tropical mix-ins:

Gently fold in carrots, pineapple, and coconut with a spatula. The batter will look thick and heavy, but those fruit and veg juices will activate in the oven.

Bake until perfectly done:

Divide batter between prepared pans and bake for 30 to 35 minutes. A toothpick should emerge with just a few moist crumbs clinging to it.

Cool with patience:

Let the cakes rest in their pans for 10 to 15 minutes before turning them out. Cooling completely before frosting is the hardest but most important step.

Make the frosting:

Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then vanilla and pineapple juice until the frosting spreads like a dream.

Frost and finish:

Spread that luscious frosting generously over your completely cooled cake. Toast some coconut at 325°F for 5 to 7 minutes for a golden garnish that looks spectacular.

Chill before serving:

Refrigerate the frosted cake for at least 30 minutes. This step makes cleaner slices and lets the flavors settle into each other.

Save

Last year, my aunt called me two days after Christmas to say the leftover slice she'd been hiding in the back of her fridge was even better than the fresh one. Apparently, this cake has a secret talent for improving with age.

Making It Ahead

The flavors in this cake deepen beautifully overnight. I bake the layers a day ahead, wrap them tightly in plastic, and frost them the morning of the event. Something about letting those spices and pineapple juice mingle makes a noticeable difference.

Pan Choices Matter

Two 9-inch rounds give you that classic layer cake look, but a 9 by 13-inch bakes faster and serves more people without any stacking drama. Both work beautifully, so choose based on your tolerance for leveling layers.

Serving Suggestions

This cake needs nothing else, but sometimes simple additions make it feel special. A light dusting of toasted coconut on top hints at whats inside without overwhelming the palate.

• Add ½ cup chopped toasted pecans to the batter for crunch
• Substitute half the oil with unsweetened applesauce for a lighter version
• Serve slightly chilled in warm weather or room temperature in winter

Save

May your holidays be filled with warm spices, unexpected tropical notes, and the kind of cake that makes people linger around the dessert table just a little longer.

Recipe Q&A

→ Can I make this cake ahead of time?

Absolutely. In fact, the flavors improve as the cake rests. You can bake it up to a day before serving. Store the unfrosted cake tightly wrapped at room temperature, or refrigerate if already frosted. Bring to room temperature before serving for the best texture.

→ Is the pineapple supposed to be drained?

Yes, drain the crushed pineapple well before adding it to the batter. Excess liquid can make the cake too dense and affect baking time. However, reserve a tablespoon or two of the pineapple juice to use in the frosting for extra tropical flavor.

→ Can I substitute the cream cheese frosting?

While cream cheese frosting is traditional, you could use a vanilla buttercream or even a coconut-flavored frosting to complement the tropical theme. For a lighter option, a simple dusting of powdered sugar and toasted coconut works beautifully too.

→ What's the best way to grate the carrots?

Use a box grater or food processor with the grating attachment. Medium to fine grate works best for incorporating smoothly into the batter. About 3–4 medium carrots should give you the 2 cups needed. Avoid pre-shredded carrots from the store as they're often too dry.

→ Can I make this as a sheet cake instead of layers?

Certainly. Pour the batter into a 9×13-inch baking dish instead of two round pans. The baking time remains similar at 30–35 minutes. A sheet cake is perfect for potlucks and casual gatherings, plus it's easier to frost and transport.

→ How do I know when the cake is done?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The edges should start pulling away from the pan slightly. Start checking at the 30-minute mark to avoid overbaking.