
A festive, moist carrot and pineapple cake finished with tangy cream cheese frosting — a Hawaiian twist perfect for holiday gatherings.

This Christmas Hawaiian Carrot Pineapple Cake has been our holiday table’s shining star for years. I first pulled this combination together at a family gathering when I wanted something bright and tropical to balance heavy winter fare. The cake’s warm spice—cinnamon and nutmeg—reminds me of cozy December evenings, while crushed pineapple and shredded coconut bring sunlit, island notes that surprise and delight guests. The texture is tender and moist thanks to vegetable oil and pineapple, and the grated carrots add body and a gentle, wholesome sweetness that keeps every slice satisfying.
I discovered this version after testing dozens of carrot cakes and wanting a dessert that felt both nostalgic and playful. It became a tradition: we serve it on Christmas morning with coffee, then again at evening parties with spiced rum cocktails. The cream cheese frosting is tangy and smooth, cutting through the sweetness while amplifying the cake’s warm spices. Whether you’re serving a small family or a larger crowd, the recipe scales cleanly and the flavors are consistently welcomed—even by people who say they don’t like carrot cake.
In my house this dessert consistently earns second-helpings and makes regular appearances at potluck dinners. I love that the pineapple keeps the crumb unexpectedly moist even when sliced ahead of time, and the frosting holds up well without becoming overly sweet. Family members often ask for toasted coconut or chopped macadamias as a garnish—those little touches turn a simple holiday cake into something memorable.
My favorite part is the contrast between the tangy frosting and the warmly spiced cake. On one Christmas my uncle declared it the best dessert he’d ever had at our house, and now he requests it every year. Watching family members reach for seconds is the real reward—this cake has a way of bringing light and joy to a crowded table.
Once frosted, store the cake in the refrigerator for up to 4 days in an airtight cake carrier or covered loosely with plastic wrap to prevent the frosting from drying out. For longer storage, cut into slices and freeze flat on a baking sheet until firm, then wrap individually in plastic and place in a sealed freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature for 30–60 minutes before serving. If you need the cake to remain soft, avoid prolonged refrigeration at very cold temperatures which can dry the crumb; instead, chill only long enough to set the frosting.
For a dairy-free frosting, substitute a dairy-free cream cheese and plant-based butter, then reduce powdered sugar slightly and add a splash more pineapple juice for tang. If you prefer less sugar, replace half the granulated sugar with coconut sugar to add caramel notes. For a nut-free garnish, skip macadamias and toast extra coconut instead. To make this gluten-free, use a one-to-one gluten-free flour blend with xanthan gum; the texture may be slightly denser, so bake in a 9x13 pan and check with a toothpick for doneness.
Serve slices with a dollop of lightly whipped cream and a few extra toasted coconut flakes or a wedge of fresh pineapple for brightness. For a festive presentation, dust the plate with a pinch of cinnamon and scatter chopped toasted macadamias or pecans around the cake. Pair with coffee or a lightly spiced tea, or for an adult touch, offer a small glass of spiced rum or a tropical punch alongside. This dessert works well as both a show-stopping centerpiece and an easy, family-style treat.
This cake blends classic American spiced carrot cake tradition with Hawaiian ingredients like pineapple and coconut, reflecting how regional produce influences holiday cooking. Carrot cakes became popular in American home baking for their moist texture and wide appeal, and the Hawaiian twist nods to the islands’ love of tropical fruit pairings. The result is a hybrid that feels familiar yet playful, honoring both the comfort of winter spice and the brightness of Pacific flavors.
For a summer celebration, omit the frosting and top individual servings with a scoop of vanilla ice cream and a pineapple salsa. During the winter holidays, increase warm spices slightly—add 1/4 teaspoon ginger and a pinch of cloves for depth. Swap shredded coconut for candied ginger or orange zest to shift the flavor profile for different seasons, and consider layering with a thin pineapple curd for added citrus brightness at special occasions.
Prepare the cake layers a day ahead and store unfrosted layers in an airtight container at room temperature for up to 24 hours. Make the frosting the morning you assemble to keep it fresh and easy to spread—cream cheese frosting firms up when chilled, making cleaner slices. If bringing the cake to an event, assemble at home and keep chilled; transport in a lined cake box with a cold pack underneath to maintain the frosting’s texture.
This cake has become a holiday favorite for a reason: it’s easy to make, flexible in format, and reliably delicious. Make it your own with garnishes and small substitutions, and enjoy sharing a slice with people you love.
Use room-temperature eggs and cream cheese for a smooth, well-emulsified batter and frosting.
Drain the crushed pineapple well to avoid a soggy crumb, but reserve a tablespoon of juice to thin the frosting if needed.
Avoid overmixing once flour is added; fold until just combined to keep the cake tender.
Toast shredded coconut and nuts in a dry skillet over medium heat for 3–5 minutes until golden to enhance flavor.
This nourishing christmas hawaiian carrot pineapple cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Christmas Hawaiian Carrot Pineapple Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9x13-inch pan with parchment. Properly prepared pans ensure even baking and easy removal.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Sifting is optional but helpful for uniform spice distribution.
Whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking after each to emulsify and thicken the mixture for a consistent batter.
Add dry ingredients to the wet mixture gradually and fold until just combined. Then fold in grated carrots, drained crushed pineapple, and shredded coconut if using, taking care not to overmix.
Divide batter into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Rotate pans halfway through if needed for even browning.
Cool cakes in the pans for 10–15 minutes, then transfer to a rack to cool completely. Beat cream cheese and butter, add powdered sugar, vanilla, and milk or juice to reach desired frosting consistency, then frost and garnish.
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