This Christmas Hawaiian Carrot Pineapple Cake began as a happy accident the year I wanted to bring something bright and tropical to a snowy holiday table. I remember grating carrots while snow drifted outside and thinking a little pineapple might turn a traditional carrot cake into something unexpectedly festive. The result was a tender, deeply spiced crumb studded with pineapple that keeps every slice moist, and a silky cream cheese frosting that balances sweet and tangy notes. It quickly became the centerpiece dessert for our family holiday spread.

I discovered the key balance during a busy December when I wanted a cake that traveled well to potlucks and held up on a buffet. Using vegetable oil instead of butter keeps the crumb supple for days; draining the crushed pineapple well prevents a soggy base; and a touch of shredded coconut gives a hint of island character without overwhelming the profile. The texture ranges from a slightly dense, moist crumb to a velvety frosting finish, and the aroma—warm spices blended with pineapple—always draws people into the kitchen.

Ingredients

• All-purpose flour (2 cups): Provides structure while keeping the crumb tender. Use a trusted brand like King Arthur or Gold Medal and measure by spooning into the cup and leveling for consistency.
• Baking powder & baking soda (2 tsp + 1 tsp): Leavening combo gives an even rise; baking soda activates with the acidic pineapple and eggs, creating a light lift.
• Warm spices (1 tsp cinnamon, 1/2 tsp nutmeg): Freshly ground cinnamon and nutmeg offer brighter flavor—buy whole and grate for the best aroma.
• Salt (1/2 tsp): Balances sweetness and enhances the spices.
• Granulated & brown sugar (1 cup + 1/2 cup): Brown sugar adds moisture and caramel notes; use light or dark based on desired depth.
• Vegetable oil (1 cup): Keeps the cake moist and makes it easy to slice; neutral oils like canola or sunflower work equally well.
• Large eggs (4): Provide structure and emulsify the batter—use room temperature eggs for better incorporation.
• Grated carrots (2 cups): Finely grated produces a tender crumb and even distribution; use a box grater or food processor.
• Crushed pineapple, drained (1 cup): Adds sweetness and acidity—thoroughly drain to avoid excess moisture that could make the cake gummy.
• Shredded coconut (1/2 cup, optional): Adds texture and island flavor; sweetened or unsweetened both work, but adjust sugar if using sweetened.
• Cream cheese (8 oz) & unsalted butter (1/2 cup) for frosting: Softened to room temperature for smooth mixing and stable, silky frosting.
• Powdered sugar (3–4 cups): Use sifted powdered sugar for a lump-free frosting and adjust to taste for sweetness and spreadability.
• Vanilla extract (1 tsp) & milk or pineapple juice (1–2 tbsp): Rounds out the frosting flavor and adjusts consistency—pineapple juice adds a subtle tropical note.

Instructions

Preheat and prepare pans: Set the oven to 350°F. Grease and line two 9-inch round pans or a single 9×13 pan with parchment; greasing and lining ensures easy removal and clean edges. Allow racks to be centered for even baking. Combine dry ingredients: In a large bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt until evenly distributed—this prevents pockets of leavening and spices. Whisk wet ingredients: In a separate bowl, whisk 1 cup granulated sugar, 1/2 cup brown sugar, and 1 cup vegetable oil until smooth. Add 4 large eggs, one at a time, whisking each in until fully incorporated to create a stable emulsion. Combine wet and dry: Gradually stir the dry mix into the wet mixture until just combined—avoid overmixing to keep the crumb tender. A few streaks of flour are fine; they will disappear with gentle folding. Fold in carrots, pineapple, and coconut: Fold in 2 cups grated carrots, 1 cup crushed pineapple (drained), and 1/2 cup shredded coconut (optional) until evenly distributed. Drain the pineapple thoroughly on paper towels to prevent excess moisture. Bake until set: Divide batter between pans or pour into the 9×13 dish. Bake 30–35 minutes for rounds, or 35–40 minutes for a 9×13, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through for even coloring. Cool completely: Allow cakes to cool in their pans for 10–15 minutes, then invert onto a cooling rack to cool fully. Cooling completely prevents the frosting from melting and sliding. Make cream cheese frosting: Beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 3–4 cups powdered sugar, 1 tsp vanilla, and 1–2 tbsp milk or pineapple juice until the frosting reaches a spreadable consistency; taste and adjust sweetness. Assemble and decorate: Place one layer on a cake plate, spread a thin crumb coat, chill 10 minutes if desired, then add the remaining frosting. Garnish with toasted coconut or chopped nuts. Chill briefly to set the frosting before slicing.

Storage Tips

Store the frosted cake loosely covered in the refrigerator for up to 4 days; refrigeration keeps the frosting stable and the crumb fresh. For longer storage, freeze unfrosted layers wrapped tightly in plastic and aluminum foil for up to 3 months. Thaw in the refrigerator overnight, bring to room temperature before frosting, and then assemble. If you’ve frosted the cake and need to freeze it, flash-freeze for 1–2 hours uncovered, then wrap well to prevent freezer burn—defrost slowly in the fridge to avoid condensation forming on the frosting.

Ingredient Substitutions

If you prefer a lighter oil, substitute half the vegetable oil with unsweetened applesauce (1:1 ratio) to reduce fat; the crumb will be slightly denser but still moist. For a dairy-free finish, use a dairy-free cream cheese and vegan butter for the frosting and add a little extra powdered sugar to stabilize. Swap shredded coconut for chopped macadamia nuts if you want crunch, or omit entirely to keep a classic texture. Brown sugar can be replaced with coconut sugar in an equal amount for a deeper caramel note.

Serving Suggestions

Serve slices at room temperature with a dusting of finely toasted coconut or a few crushed macadamia nuts for texture contrast. Pair with a cup of spiced tea or rich coffee to balance the sweetness, or offer a light citrus sorbet alongside for a refreshing finish. For holiday gatherings, top with a few candied pineapple rings or edible flowers to make the cake look festive on a buffet table. Individual slices plated with a drizzle of pineapple reduction make an elegant dessert course.

Cultural Background

This cake blends two culinary traditions: the classic spiced carrot cake popular in American holiday cooking, and the tropical touches—pineapple and coconut—associated with Hawaiian baking. Pineapple became a pantry staple in Hawaii after commercial canning in the early 20th century, and its use in desserts became widespread. Combining warm spices with tropical fruit is a simple way to create a hybrid dish that celebrates both winter comfort and island brightness.

Seasonal Adaptations

In winter, boost the spice profile with a pinch of ground ginger or cardamom for extra warmth. For a spring or summer version, reduce the cinnamon slightly and fold in 1/2 cup chopped macadamia nuts and a splash of fresh lime zest into the frosting for brightness. At Thanksgiving, add 1/2 cup of finely chopped crystallized ginger; for a tropical summer barbecue, serve unfrosted cake slices alongside whipped coconut cream.

Meal Prep Tips

Make the cake layers up to two days in advance and keep them covered at room temperature for a 9×13, or refrigerated for layered rounds. Freeze single layers wrapped tightly for longer prep. Prepare the frosting the morning of serving, as it tastes freshest then; hold the frosting in the refrigerator and bring to room temperature before spreading. Slice using a warm knife (run under hot water and dry) for clean cuts—this is especially useful when plating multiple portions for meal prep boxes.

There’s something joyful about a cake that carries holiday warmth and island cheer in every bite. Whether you bake it for an intimate family dinner or a larger gathering, this Christmas Hawaiian Carrot Pineapple Cake invites creativity and makes sharing sweet, memorable moments easy. Try it once and you’ll find a new favorite to return to every season.