Hawaiian Carrot Pineapple Cake
Introduction
Hawaiian Carrot Pineapple Cake is a delightful dessert that combines the natural sweetness of carrots and pineapples. This cake is moist, flavorful, and topped with creamy frosting, making it perfect for any occasion.
Why Make This Recipe
You’ll love making this Hawaiian Carrot Pineapple Cake because it’s easy and quick to prepare. It’s a hit with family and friends, and it’s a fun way to enjoy some tropical flavors right at home. Whether it’s for a birthday, a holiday, or just a special treat, this cake never disappoints!
How to Make Hawaiian Carrot Pineapple Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for baking.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until mixed.
- Add the vegetable oil and eggs to the dry ingredients and mix everything together until well combined.
- Stir in the grated carrots, crushed pineapple, vanilla extract, and the chopped walnuts if you are using them.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once the cakes are cool, frost them with cream cheese frosting.
How to Serve Hawaiian Carrot Pineapple Cake
This cake is best served at room temperature. You can slice it up and serve it plain, or add extra cream cheese frosting on top for a richer treat. It’s fantastic with a cup of coffee or tea!
How to Store Hawaiian Carrot Pineapple Cake
Keep any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, store it in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to wrap it tightly!
Tips to Make Hawaiian Carrot Pineapple Cake
- Make sure your carrots are grated finely for better texture.
- Don’t skip the pineapple draining step to avoid a soggy cake.
- Feel free to add shredded coconut for an extra tropical twist!
Variation
You can add crushed nuts or dried fruits for more flavor. If you prefer, you can also swap the cream cheese frosting with whipped cream for a lighter topping.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes! Just make sure to drain it well to avoid excess moisture.
2. Can I make this cake in advance?
Absolutely! You can bake it a day or two ahead and store it in the fridge until you’re ready to frost and serve.
3. Is it okay to omit the walnuts?
Yes, if you or your guests have nut allergies or simply don’t like nuts, feel free to leave them out!
