Why Make This Recipe
Christmas Hawaiian Carrot Pineapple Cake is a delightful treat perfect for celebrating the holiday season. This cake combines the sweetness of carrots with tropical pineapple, creating a moist and flavorful dessert. It’s festive, easy to make, and brings a unique twist to traditional holiday sweets. Whether served at a family gathering or a holiday party, this cake is sure to impress your guests and satisfy their sweet cravings.
How to Make Christmas Hawaiian Carrot Pineapple Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or pineapple juice
Directions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the grated carrots, drained pineapple, and coconut if using.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter until fluffy. Gradually add the powdered sugar, vanilla, and milk or pineapple juice until the desired consistency is reached.
- Spread the frosting evenly over the cooled cake and garnish with toasted coconut or nuts if desired.
How to Serve Christmas Hawaiian Carrot Pineapple Cake
Serve the cake at room temperature, cut into generous slices. It’s great on its own or accompanied by a scoop of vanilla ice cream. You can also place some extra crushed pineapple or coconut on top for an extra festive touch.
How to Store Christmas Hawaiian Carrot Pineapple Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for about 4–5 days. If you prefer, you can also freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer bag. It should last for up to three months. Just remember to thaw it in the fridge before serving.
Tips to Make Christmas Hawaiian Carrot Pineapple Cake
- Make sure the carrots are finely grated for a smooth texture.
- For extra moistness, ensure you drain the pineapple well before adding it to the batter.
- You can customize the frosting by adding a squeeze of lemon juice or a touch of coconut extract for a different flavor.
- If you want to save time, you can prepare the cake layers in advance and frost them the day you plan to serve.
Variation
You can add nuts like walnuts or pecans for a crunchy texture. Additionally, you can replace part of the vegetable oil with unsweetened applesauce for a healthier option.
FAQs
-
Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can use whole wheat flour, but it may change the texture slightly. You may need to add a bit more liquid.
-
Is this cake suitable for freezing?
- Yes, this cake freezes well. Just make sure it is well-wrapped to avoid freezer burn.
-
Can I make mini cupcakes with this recipe?
- Absolutely! Reduce the baking time to about 15–20 minutes for mini cupcakes. Just keep an eye on them as they bake.
Christmas Hawaiian Carrot Pineapple Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional) For optional garnish
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or pineapple juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the grated carrots, drained pineapple, and coconut if using.
Baking
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely.
Frosting
- To make the frosting, beat the cream cheese and butter until fluffy.
- Gradually add the powdered sugar, vanilla, and milk or pineapple juice until the desired consistency is reached.
Assembly
- Spread the frosting evenly over the cooled cake and garnish with toasted coconut or nuts if desired.
