This Christmas Hawaiian Carrot Pineapple Cake is the kind of dessert that brings the warmth of holiday baking together with a tropical twist. I first made this version during a December when our family wanted something bright and different for the cookie-exchange table. The sweetness of crushed pineapple and the gentle chew of shredded coconut balance the warmly spiced carrot base, while the cream cheese frosting keeps the cake rich and slightly tangy. It quickly became the centerpiece at our holiday dinners: people comment on the moist crumb and the unexpected pineapple notes, and I love watching plates get scraped clean.

I discovered the combination by accident when a can of crushed pineapple and a bag of shredded carrots both remained at the back of my pantry mid-December. After a few trials and a lot of enthusiastic taste-tests, I landed on this version. The cake keeps beautifully for several days refrigerated and develops even more depth after a day or two — which makes it perfect for planning ahead. The texture is tender but substantial, the spices are warming, and the toasted coconut adds a holiday-friendly garnish that reads both tropical and festive.

Ingredients

• All-purpose flour: Use a reliable brand like King Arthur or Gold Medal. Measuring by the spoon-and-level method helps keep the crumb tender; 2 cups provides structure without making the cake dense.
• Leavening (baking powder & baking soda): These two work together to give lift and a fine crumb. Make sure both are fresh for best rise.
• Warm spices (cinnamon & nutmeg): Use freshly ground nutmeg if possible; it makes the flavor more aromatic and holiday-appropriate.
• Granulated and brown sugar: A mix of 1 cup granulated and 1/2 cup packed brown sugar creates caramel notes and adds moisture from the molasses in the brown sugar.
• Vegetable oil: One cup of neutral oil keeps the cake moist and stores well; canola or light olive oil work fine.
• Eggs: Four large eggs bring richness and structure; room temperature eggs incorporate more evenly for a consistent batter.
• Carrots: Two cups finely grated carrots — use a box grater or food processor — contribute moisture and subtle sweetness.
• Crushed pineapple: One cup, well-drained. Dole or another reputable brand is fine; drain completely to avoid a soggy cake but retain some juice for extra pineapple flavor in the frosting if desired.
• Shredded coconut (optional): 1/2 cup for texture; toast a little for garnish to bring out the flavor.
• Cream cheese frosting: Eight ounces cream cheese and 1/2 cup unsalted butter give a silky tang; 3–4 cups powdered sugar adjusts sweetness, and a splash of milk or pineapple juice brings spreading consistency.

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment, or grease a 9x13-inch baking dish. Lining rounds with a parchment circle makes removal effortless and protects the cake base from sticking. Combine dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisking thoroughly ensures even distribution and prevents clumps of leavening. Mix wet ingredients: In a separate bowl, whisk 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1 cup vegetable oil until smooth. Add 4 large eggs one at a time, whisking after each addition until fully incorporated. Room-temperature eggs emulsify better and create a steady batter. Combine wet and dry: Fold the dry ingredients into the wet mixture in two additions, stirring until just combined. Overmixing develops gluten and can make the cake tough; stop when you no longer see streaks of flour. Fold in carrots, pineapple, and coconut: Gently fold in 2 cups grated carrots, 1 cup well-drained crushed pineapple, and 1/2 cup shredded coconut if using. Drain the pineapple in a fine-mesh sieve and press lightly with the back of a spoon — you want moisture but not excess liquid. Bake: Divide batter evenly between prepared pans or pour into the 9x13-inch dish. Bake for 30–35 minutes for rounds (a 9x13 may need 35–40 minutes) or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning. Cool: Let the cakes sit in their pans for 10–15 minutes. Run a knife around the edges, invert onto a cooling rack, and remove the parchment. Allow to cool completely before frosting to prevent the frosting from melting. Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until fluffy. Add 3–4 cups powdered sugar gradually, then 1 teaspoon vanilla extract and 1–2 tablespoons milk or pineapple juice to reach spreading consistency. Taste as you add sugar to keep the balance tangy rather than overly sweet. Assemble and garnish: For rounds, place the first layer on a cake plate, spread a thin crumb coat of frosting, chill 15 minutes, then add the final layer and frost. Garnish with toasted shredded coconut or chopped nuts. Refrigerate if not serving immediately.

Storage Tips

To keep the cake at its best, refrigerate in an airtight container for up to 5 days. If keeping longer, slice and wrap individual pieces in plastic wrap then foil and freeze; thaw overnight in the refrigerator before serving. For travel, a cake carrier is ideal; place a thin layer of frosting between plastic wrap and the cake to prevent sticking. Toasted coconut loses crispness in the fridge, so consider adding it just before serving if you want maximum crunch.

Ingredient Substitutions

If you prefer less oil, replace 1/4 to 1/3 cup of the vegetable oil with unsweetened applesauce for a lighter crumb; expect a slightly denser texture. For a dairy-free version, use dairy-free cream cheese and vegan butter in the frosting, and confirm your powdered sugar is vegan. To make it nut-free, skip any nut garnish and use coconut or extra pineapple for texture. For whole-wheat, substitute up to half the flour with white whole-wheat but keep an eye on moisture — you may need an extra tablespoon of oil or a splash of milk.

Serving Suggestions

Serve slices with lightly whipped cream or an extra dollop of frosting and a sprinkle of toasted coconut or chopped macadamia nuts for a Hawaiian accent. A cup of dark roast coffee or spiced tea pairs beautifully. For holiday plating, garnish with candied ginger pieces and a dusting of cinnamon for contrast. This cake also makes an elegant dessert for brunch when paired with fresh berries and a citrusy fruit salad.

Cultural Background

Carrot cake has European roots but rose to mainstream popularity in the mid-20th century; adding pineapple and coconut leans into the flavors associated with Pacific island cuisine. Combining these elements gives the cake an unexpected brightness that evokes tropical desserts while keeping the structure and spices of a classic carrot-based dish. It’s an example of how home cooks blend traditions to create seasonal favorites.

Seasonal Adaptations

For winter holidays, increase the nutmeg slightly and add a pinch of cloves for warming spice. In summer, fold in a handful of chopped macadamia nuts and a tablespoon of lime zest for brightness. For spring gatherings, reduce the cinnamon and top with a light lemon glaze instead of cream cheese frosting. These small changes let the cake be festive year-round.

Meal Prep Tips

Make the cake layers a day early and keep them wrapped in plastic wrap at room temperature for up to 24 hours, or refrigerate if longer. Chill the layers briefly to make frosting easier. Prepare the frosting up to two days in advance and keep it covered in the refrigerator; bring to room temperature and rewhip briefly before using. For individual servings, bake in a 9x13 pan and cut into squares for grab-and-go portions.

This cake has become a versatile family favorite — bright enough for summer gatherings and comforting enough for December celebrations. I encourage you to make it your own: adjust the coconut, choose your garnishes, and share it with people you love. Happy baking and merry gatherings!