Christmas Hawaiian Carrot Cake (Printable Version)

Tropical carrot cake with pineapple, coconut, spices, and creamy frosting, perfect for holiday gatherings.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 1 cup vegetable oil
10 - 4 large eggs

→ Mix-Ins

11 - 2 cups grated carrots, approximately 3 to 4 medium carrots
12 - 1 cup crushed pineapple, drained
13 - 1/2 cup shredded coconut, optional with extra for garnish

→ Cream Cheese Frosting

14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 to 4 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - 1 to 2 tablespoons milk or pineapple juice

# Steps:

01 - Preheat oven to 350 degrees Fahrenheit. Grease and line two 9-inch round cake pans or one 9 by 13-inch baking dish with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed.
03 - In a separate bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking thoroughly after each addition until smooth.
04 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to maintain cake texture.
05 - Gently fold grated carrots, drained crushed pineapple, and shredded coconut if using into the batter until evenly distributed throughout.
06 - Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans for 10 to 15 minutes, then turn out onto a wire cooling rack to cool completely.
08 - In a large bowl, beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then vanilla extract and milk or pineapple juice, beating until smooth and spreadable.
09 - Once cake is completely cooled, spread frosting evenly over the cake. Garnish with toasted coconut or chopped nuts if desired.
10 - Refrigerate cake for at least 30 minutes before slicing for optimal texture and flavor development.

# Expert Pointers:

01 -
  • It's moist in that almost ridiculous way where you can taste the pineapple juice in every bite, so you never need to serve it with extra sauce.
  • The cream cheese frosting is thick enough to hold up but soft enough that people will keep going back for just one more slice.
  • You can make it a full day ahead, which means the actual holiday stress gets cut down considerably.
02 -
  • Draining that pineapple is not optional, no matter how much juice you think the cake needs; wet cake falls apart and tastes soggy instead of moist.
  • Room temperature ingredients for the frosting matter intensely; cold cream cheese and butter won't beat into that light, fluffy texture no matter how long you mix.
  • The cake actually tastes better the next day when flavors have melded and settled into one harmonious thing.
03 -
  • If you want even more tropical flavor without making it weird, use pineapple juice instead of milk in the frosting; it ties everything together and tastes like intentional genius.
  • Grate your carrots by hand instead of using a food processor if you have time; the texture is somehow better and you feel more connected to what you're making.
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