Christmas Hawaiian Carrot Pineapple Cake
Print recipe
A moist, spiced, and tropically bright Christmas Hawaiian Carrot Pineapple Cake topped with smooth cream cheese frosting perfect for holidays or any special gathering.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Total time
- 50 minutes
- Yield
- 10 slices
Ingredients
Cake: 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) Frosting: 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 juiceInstructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, whisk sugars and oil until smooth. Add eggs one at a time.
- Combine Wet and Dry: Gradually combine dry ingredients with wet until just mixed.
- Fold in Carrots & Pineapple: Add carrots, pineapple, and optional coconut.
- Bake: Pour into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool: Let cool 10–15 minutes; transfer to rack.
- Make Frosting: Beat cream cheese and butter until fluffy. Add sugar, vanilla, and milk or pineapple juice.
- Frost the Cake: Spread frosting evenly and garnish with coconut or nuts.
Notes
Store frosted cake in the refrigerator for up to 5 days. Serve chilled or slightly warmed. Perfect for Christmas gatherings and make-ahead desserts.Nutrition
- Calories
- 420
- Fat
- 18g
- Saturated fat
- 8g
- Sugar
- 34g
- Sodium
- 230mg
- Protein
- 5g
- Carbohydrates
- 56g
- Fiber
- 2g