Hawaiian Carrot Pineapple Cake
Introduction
Welcome to a delicious treat that brings a taste of the tropics right to your kitchen! This Hawaiian Carrot Pineapple Cake is moist, sweet, and packed with rich flavors. You’ll love how easy it is to prepare and how happy it makes everyone!
Why Make This Recipe
This cake is not just about taste; it’s great for sharing! Whether it’s a special occasion or a casual family gathering, this delightful dessert will impress your guests. It combines the crunch of carrots with the sweetness of pineapple, creating a perfect blend that makes each bite a joy. Plus, it’s a simple recipe that even beginners can handle!
How to Make Hawaiian Carrot Pineapple Cake
Ingredients:
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- In a large bowl, mix the grated carrots and drained crushed pineapple until well combined.
- In another bowl, whisk together the sugar, flour, baking soda, baking powder, salt, and ground cinnamon.
- Add the eggs, vegetable oil, and vanilla extract to the dry mixture. Stir well until you have a smooth batter.
- Gently fold in the carrot and pineapple mix. If you’re using walnuts, now is the time to add them!
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let the cake cool before serving. Enjoy!
How to Serve Hawaiian Carrot Pineapple Cake
This cake is perfect on its own or with a light dusting of powdered sugar on top. You can also add a scoop of vanilla ice cream or some whipped cream for a special treat. Share it with family and friends, and watch everyone smile!
How to Store Hawaiian Carrot Pineapple Cake
To store any leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving again.
Tips to Make Hawaiian Carrot Pineapple Cake
- Make sure to drain the crushed pineapple well. Too much moisture can make the cake soggy.
- Grate your own carrots for the freshest flavor.
- If you don’t like walnuts, you can leave them out or substitute them with another nut like pecans.
Variation
For a tropical twist, you can add shredded coconut to the batter. About 1/2 cup will do the trick and add a lovely texture!
FAQs
1. Can I use canned carrots instead of fresh?
It’s best to use fresh grated carrots for the best taste and texture.
2. Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap, then in aluminum foil. It can last in the freezer for up to 3 months.
3. Can I substitute the vegetable oil?
Yes! You can use melted coconut oil or applesauce if you want a healthier option.
