Why Make This Recipe

Hawaiian Carrot Pineapple Cake is a delightful and moist cake that brings the flavors of the tropics right to your home. This recipe is perfect for celebrations or a cozy family dessert. The combination of carrots and pineapple makes it unique, and the addition of spices adds depth to the flavor. Plus, it’s a great way to enjoy a sweet treat while sneaking in some fruits and veggies!

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.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts if using.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes 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

Serve the Hawaiian Carrot Pineapple Cake at room temperature. You can enjoy it as is or with a generous layer of cream cheese frosting. This cake pairs well with a cup of tea or coffee, making it a great option for an afternoon snack or dessert after dinner.

How to Store Hawaiian Carrot Pineapple Cake

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, it’s best to refrigerate it, where it can last for about a week. Make sure to bring it to room temperature before serving for the best flavor.

Tips to Make Hawaiian Carrot Pineapple Cake

Make sure to drain the crushed pineapple well to avoid a soggy cake.
For added texture, you can toast the walnuts before adding them to the batter.
If you prefer a sweeter cake, consider adding a bit more sugar to the batter.

Variation

You can add crushed coconut to the batter for a tropical twist. Another variation is to use different nuts like pecans or even exclude them entirely for a nut-free option.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to chop it finely and drain any excess juice to prevent the cake from becoming too wet.

2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are gluten-free as well.

3. Can I make this cake ahead of time?
Yes! You can bake the cakes a day or two in advance. Just wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to frost and serve.