Hawaiian Carrot Pineapple Cake is a deliciously moist and flavorful treat that combines the sweetness of pineapple and carrots with warm spices. It’s perfect for birthdays, gatherings, or just a delightful dessert after dinner. This cake is sure to impress your friends and family with its tropical twist!
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Why Make This Recipe
This recipe is special for a few reasons. First, it combines fresh ingredients like carrots and pineapple, bringing great flavor to your dessert. Second, the cream cheese frosting adds a rich and tangy touch that complements the cake beautifully. Plus, it’s easy to prepare, making it a stress-free option for bakers of all levels.
How to Make Hawaiian Carrot Pineapple Cake
Making Hawaiian Carrot Pineapple Cake is simple. Just follow these steps:
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Cream cheese frosting (for topping)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract together.
- Add the grated carrots and crushed pineapple to the wet mixture.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool, then frost with cream cheese frosting.
- Serve and enjoy!
How to Serve Hawaiian Carrot Pineapple Cake
This cake is best served slightly warm or at room temperature. You can slice it into squares or wedges and offer it with a dollop of fresh whipped cream on the side. It’s great for a casual dessert or even as a sweet breakfast treat!
How to Store Hawaiian Carrot Pineapple Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to cover the cake with plastic wrap to prevent it from drying out.
Tips to Make Hawaiian Carrot Pineapple Cake
- Grate your carrots finely for a smoother texture.
- Press the crushed pineapple with a paper towel to remove excess moisture before adding it to the batter.
- Make sure your eggs are at room temperature for better mixing.
Variation
For a fun twist, you can add chopped nuts like walnuts or pecans to the batter. You can also mix in shredded coconut for added texture and tropical flavor!
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered. Add the frosting just before serving to keep it fresh.
Can I freeze Hawaiian Carrot Pineapple Cake?
Absolutely! You can freeze the cake (without frosting) for up to three months. Just wrap it well in plastic wrap and aluminum foil.
What if I don’t have cream cheese for frosting?
If you don’t have cream cheese, you can use a simple buttercream frosting or whipped cream as an alternative. Both pair well with this cake!
Enjoy baking and sharing this delightful Hawaiian Carrot Pineapple Cake!
Hawaiian Carrot Pineapple Cake
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet ingredients
- 4 large eggs Best if at room temperature
- 2 cups grated carrots Grate finely for a smoother texture
- 1 cup crushed pineapple Press with a paper towel to remove excess moisture
- 1 cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1 batch Cream cheese frosting For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract together.
- Add the grated carrots and crushed pineapple to the wet mixture.
- Gradually mix in the dry ingredients until just combined.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Serving
- Allow the cake to cool, then frost with cream cheese frosting.
- Serve and enjoy!
