Christmas Hawaiian Carrot Pineapple cake is the perfect festive treat that combines the sweetness of pineapple and the warmth of spiced carrots. This cake is a delightful addition to any holiday gathering, offering a moist texture and unforgettable flavor. Topped with cream cheese frosting, this cake will surely become a holiday favorite.
Why You’ll Love This Christmas Hawaiian Carrot Pineapple
This cake is not just a dessert; it’s a celebration of flavors and textures. Here are a few reasons why you’ll adore this recipe:
- It features a unique blend of flavors with sweet pineapple and spiced carrots, making it a tropical carrot pineapple dish.
- Perfect for holiday gatherings, it’s an ideal choice for a Christmas carrot pineapple dessert.
- It’s easy to prepare, and you’ll find how to make carrot pineapple salad variations a breeze.
- This cake can be served as a holiday Hawaiian carrot side dish or as a delightful dessert.
- Its vibrant colors make it a stunning centerpiece for your table.
- It’s vegetarian-friendly, making it suitable for various dietary preferences.
- This cake is a wonderful way to include fruits and vegetables in your dessert!
Ingredients for Christmas Hawaiian Carrot Pineapple
Gather these items:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- Chopped walnuts or pecans (optional)
- Shredded coconut (optional)
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
How to Make Christmas Hawaiian Carrot Pineapple Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Step 2: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of cinnamon. Add a pinch of nutmeg for additional flavor.
- Step 3: In another bowl, beat together 4 large eggs, 1 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.
- Step 4: Stir in 2 cups of grated carrots and 1 cup of crushed pineapple (drained) to the wet mixture. If you’re using nuts or coconut, fold them in now!
- Step 5: Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix – a few lumps are okay!
- Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Step 8: While the cakes cool, prepare your favorite cream cheese frosting by beating together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Step 9: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the other layer on top, and frost the top and sides of the cake. Don’t forget to sprinkle some extra chopped nuts or coconut on top for decoration!
Pro Tips for the Perfect Christmas Hawaiian Carrot Pineapple
Keep these in mind:
- This cake is perfect for holiday gatherings.
- Store any leftovers in an airtight container.
- Feel free to customize the frosting with different flavors.
- For extra moisture, consider adding a little pineapple juice to the batter.
Best Ways to Serve Christmas Hawaiian Carrot Pineapple
Here are some delightful serving suggestions:
- Pair with a scoop of vanilla ice cream for a delicious contrast.
- Serve alongside a Hawaiian carrot pineapple salad for a complete meal.
- Top with fresh fruit slices for an extra festive touch.
How to Store and Reheat Christmas Hawaiian Carrot Pineapple
To store, keep the cake in an airtight container at room temperature for up to three days. To reheat, gently warm individual slices in the microwave for about 10-15 seconds. This cake also makes a great option for meal prep, as it can be made ahead of time and stored for later enjoyment.
Frequently Asked Questions About Christmas Hawaiian Carrot Pineapple
What’s the secret to perfect Christmas Hawaiian Carrot Pineapple?
The key to a perfect cake lies in not overmixing the batter. This ensures a light, fluffy texture. Incorporating the pineapple and carrots gently will also enhance the flavor and moisture.
Can I make Christmas Hawaiian Carrot Pineapple ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving. This allows the flavors to meld beautifully. Consider storing it in the fridge if you’re preparing it a couple of days ahead.
How do I avoid common mistakes with Christmas Hawaiian Carrot Pineapple?
To avoid common pitfalls, measure your ingredients accurately and ensure your oven is preheated. Also, make sure to drain the pineapple well to prevent excess moisture in the batter.
Creative Variations of Christmas Hawaiian Carrot Pineapple You Can Try
Here are a few fun twists on this classic recipe:
- Add nuts for crunch, or try a carrot pineapple casserole recipe for a new take.
- Incorporate coconut for a tropical flair, making it a carrot pineapple salad with coconut.
- Make mini cakes or cupcakes for easy serving at festive gatherings.
Delicious Christmas Hawaiian Carrot Pineapple Cake
Delicious Christmas Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- Chopped walnuts or pecans (optional)
- Shredded coconut (optional)
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of cinnamon. Add a pinch of nutmeg for additional flavor.
- In another bowl, beat together 4 large eggs, 1 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.
- Stir in 2 cups of grated carrots and 1 cup of crushed pineapple (drained) to the wet mixture. If you’re using nuts or coconut, fold them in now!
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix – a few lumps are okay!
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare your favorite cream cheese frosting by beating together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the other layer on top, and frost the top and sides of the cake. Don’t forget to sprinkle some extra chopped nuts or coconut on top for decoration!
Notes
- This cake is perfect for holiday gatherings.
- Store any leftovers in an airtight container.
- Feel free to customize the frosting with different flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
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