Overview
This simple cake mixes warm holiday flavors with a bright tropical touch. It is easy to make and nice for family gatherings. Read the steps below to bake a festive Christmas Hawaiian Carrot Pineapple Cake.
introduction
This cake uses grated carrots, crushed pineapple, and a cream cheese frosting. It bakes in common pans and needs no hard skills. If you like small holiday treats like little Debbie Christmas tree cake truffles, you will enjoy this moist and bright cake.
why make this recipe
Make this cake when you want a holiday dessert that feels fresh and not too heavy. It blends carrot spice with pineapple sweetness and a creamy frosting. It also uses pantry staples and simple steps, so you can finish it quickly. If you like a soft, homey cake like an apple bundt cake, this one is just as comforting.
how to make Christmas Hawaiian Carrot Pineapple Cake
Follow clear steps and measure well. The cake batter mixes dry and wet parts separately, then folds in carrots and pineapple. Bake until a toothpick comes out clean and let the cakes cool before frosting.
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
You can add or skip coconut. For a fruit boost, fold in a bit more pineapple. For a twist, try a recipe that also uses fruit layers like the Blackberry Velvet Gothic Cake for ideas.
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. Cut the cake with a sharp knife for clean slices. Pair with coffee or a light tea. For a dessert table, place slices on a large platter and sprinkle extra toasted coconut. You can serve it next to other treats like caramel apple cheesecake bars for variety.
how to store Christmas Hawaiian Carrot Pineapple Cake
Cover the cake and keep it in the fridge. The cream cheese frosting must stay cold. Store for 3–4 days in the fridge in an airtight container. You can freeze unfrosted cake layers wrapped well for up to 2 months. Thaw in the fridge before frosting.
tips to make Christmas Hawaiian Carrot Pineapple Cake
- Drain the pineapple well so the batter does not get too wet.
- Grate carrots fine for even texture and quick baking.
- Do not overmix the batter; stop when the flour just disappears.
- Use room-temperature eggs and cream cheese for smooth frosting.
- Toast the coconut for a few minutes in a dry pan for a nutty taste.
- For extra holiday flair, press small candied pineapple pieces on top.
- For cookie or small-bite dessert ideas, try serving with chewy Christmas cranberry orange cookies at the same table.
Serving Ideas (if any)
- Serve with a scoop of vanilla ice cream for warm slices.
- Top each slice with a small pineapple wedge or a maraschino cherry.
- Make mini cupcakes from the batter and top with a dab of cream cheese frosting for party snacks.
Final Thoughts
This cake is simple, moist, and festive. It brings warm spice and bright pineapple to a holiday table. You can make it plain or add coconut and nuts for texture. It fits both small family dinners and larger gatherings.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes. Chop fresh pineapple and drain well before adding.
Q: Do I need to peel the carrots before grating?
A: It is best to peel them first for a smooth texture, but you can scrub well if you prefer.
Q: Can I reduce sugar in the cake or frosting?
A: You can lower sugar a little, but the cake may be less moist. Taste the frosting as you add sugar.
Q: Can I make this cake ahead?
A: Yes. Bake the layers a day ahead, wrap them, and frost the next day.
Q: Is it okay to skip the coconut?
A: Yes. The cake still tastes great without coconut.
Conclusion
For a classic carrot-pineapple cake idea and step-by-step guidance, see this trusted Carrot Pineapple Cake Recipe. For another version with cream cheese frosting and extra tips, check the pineapple carrot cake with cream cheese frosting – Blue Bowl.
Christmas Hawaiian Carrot Pineapple Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9x13-inch dish.
- In a large bowl, whisk together 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.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in grated carrots, drained pineapple, and coconut.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and milk or pineapple juice, mixing until smooth.
- Spread frosting evenly on the cooled cake and garnish with toasted coconut or nuts if desired.