This Christmas Hawaiian Carrot Pineapple Cake arrived at our table one December when I wanted something bright and tropical to cut through the usual heavy flavors of the season. I discovered the pairing of grated carrot and crushed pineapple years ago in a small bakery that added shredded coconut and a tangy cream cheese frosting; it transformed the familiar into something that felt celebratory and surprisingly light. The crumb is moist from the oil and pineapple, the texture has little bursts of sweetness from the grated carrots, and the coconut adds a gentle chew that makes every bite interesting.

I’ve made this for holiday potlucks, weeknight desserts, and once as a birthday cake for a friend who loves anything with pineapple. People always comment on the balance — not too sweet, with warming cinnamon and nutmeg bringing holiday spice, and the cream cheese frosting giving a bright, creamy finish. It’s straightforward to assemble, forgiving of small mistakes, and it travels well when covered tightly. Over the years I’ve refined timing and drainage techniques so the cake never becomes soggy yet keeps that fine, tender crumb.

Ingredients

• All-purpose flour (2 cups): Use a reliable brand like King Arthur or Gold Medal for even texture; measure by spooning into the cup and leveling for accuracy. Flour provides structure and a tender crumb when combined correctly with leaveners.
• Baking powder (2 teaspoons) & Baking soda (1 teaspoon): These give lift — keep them fresh for reliable rise. Replace if older than 6–8 months for best results.
• Ground cinnamon (1 teaspoon) & Nutmeg (1/2 teaspoon): Warm spices that complement carrot and pineapple. Prefer freshly grated nutmeg when possible for brighter aroma.
• Granulated sugar (1 cup) and Brown sugar (1/2 cup): Brown sugar adds depth and a slight molasses note that enhances the holiday profile; pack it lightly into the measuring cup.
• Vegetable oil (1 cup): Keeps the cake moist and tender; neutral oils like canola or sunflower work well. For a subtle flavor twist, use light olive oil or melted coconut oil.
• Eggs (4 large): Room temperature eggs incorporate better and help create a stable emulsion with the oil for uniform texture.
• Grated carrots (2 cups): Use firm, fresh carrots and grate on the large side of a box grater or with a food processor; no need to squeeze out juice — it contributes moisture.
• Crushed pineapple, drained (1 cup): Drain well on a fine mesh sieve or paper towel to avoid excess liquid; crushed pineapple disperses evenly through the batter for small pockets of tropical sweetness.
• Shredded coconut (1/2 cup, optional): Adds chew and toasty flavor if toasted lightly; use unsweetened for balance.
• Cream cheese (8 oz) & Unsalted butter (1/2 cup): For the frosting — room temperature for smooth whipping. Use full-fat cream cheese for best stability and flavor.
• Powdered sugar (3–4 cups): Adjust to reach your preferred frosting sweetness and spreadability; sift if lumpy.
• Vanilla extract (1 teaspoon) and Milk or pineapple juice (1–2 tablespoons): For flavor and to loosen frosting to a spreadable consistency.

Instructions

Preheat and prepare pans: Set the oven to 350°F (175°C). Grease and line two 9-inch round pans or a single 9×13-inch pan with parchment. Proper lining ensures the cake releases cleanly and keeps edges from overbrowning. Place racks in the center of the oven for even heating. Mix dry ingredients: Whisk together 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 in a large bowl until evenly combined. This distributes leaveners and spices so the batter rises uniformly and flavor is balanced. Combine 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 after each addition to form a stable emulsion. Scrape the sides to ensure even mixing. Bring batter together: Gradually fold the dry mixture into the wet ingredients, mixing just until combined — avoid overmixing to prevent a dense cake. The batter should be thick but pourable; stop as soon as streaks of flour disappear. Fold in carrot, pineapple and coconut: Gently fold in 2 cups grated carrot, 1 cup well-drained crushed pineapple, and 1/2 cup shredded coconut if using. Use a spatula to fold so you keep the air in the batter and distribute fruit evenly without breaking down the texture. Bake: Divide batter between prepared pans or pour into the 9×13 pan. Bake 30–35 minutes for rounds, or 35–40 minutes for the 9×13, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Watch closely in the final 5 minutes to prevent overbrowning. Cool: Allow cakes to cool in pans 10–15 minutes, then invert onto a wire rack to cool completely. Cooling fully before frosting prevents the frosting from melting and sliding. Make the frosting: Beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until fluffy. Gradually add 3–4 cups powdered sugar until you reach desired sweetness and stiffness, then beat in 1 tsp vanilla and 1–2 tbsp milk or pineapple juice to loosen if needed. Chill slightly if too soft for spreading. Assemble and finish: If you baked two layers, level them if needed and spread frosting between layers and over top and sides. For a 9×13, spread frosting evenly across the top. Garnish with toasted coconut or chopped nuts for texture. Chill 20–30 minutes to set before slicing.

Storage Tips

Keep the cake refrigerated if frosted with cream cheese; place in an airtight cake keeper or cover loosely with plastic wrap. For short-term storage (1–2 days) the cake can sit at room temperature if the house is cool, but beyond that refrigeration prevents the frosting from spoiling. To freeze, place unfrosted layers on a tray to firm, then wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in the refrigerator overnight and frost once fully defrosted. Toasted coconut garnish keeps best added just before serving to retain crunch.

Ingredient Substitutions

For a dairy-free version, use a plant-based cream cheese and vegan butter substitute and ensure powdered sugar is vegan-friendly; note the flavor will be slightly tangier with coconut-based spreads. For a gluten-free adaptation, replace the all-purpose flour with a 1:1 gluten-free blend that includes xanthan gum for structure — expect a slightly different crumb. If you prefer less sweetness, reduce the powdered sugar in the frosting or swap half the granulated sugar for coconut sugar for a deeper flavor.

Serving Suggestions

Slice into modest wedges and serve with a small dollop of lightly whipped cream or a scoop of vanilla bean ice cream to echo the tropical notes. This cake pairs well with coffee or a spiced tea; for a festive party, serve alongside candied orange slices or a pineapple-mint salsa for contrast. Garnish with a sprinkle of toasted coconut and finely chopped macadamia nuts for an island-inspired presentation.

Cultural Background

Carrot cake has roots in European baking where carrots were used as a sweetener during times when sugar was expensive; it evolved over time and became a beloved dessert worldwide. Adding pineapple and coconut draws on Hawaiian flavor profiles popularized in American baking after mid-20th-century canned fruit became commonplace. The resulting combination feels like a bridge between classic home baking and tropical island influences — perfect for holiday tables that welcome both tradition and warmth.

Meal Prep Tips

Bake the layers a day ahead and store unfrosted in the refrigerator to streamline assembly on the event day. Make the frosting in the morning and keep it chilled; the firmness of chilled frosting makes spreading neater. For easy portioning, use a sharp serrated knife chilled briefly in hot water between cuts. Pack slices in single-serve containers with vents if transporting; place a small paper doily beneath each slice to prevent sticking to the container.

This cake is one of those recipes that encourages sharing: easy to scale, friendly to make-ahead planning, and reliable every time. I hope it becomes part of your holiday lineup and creates its own set of warm memories at your table.