why make this recipe
Hawaiian Carrot Pineapple Cake is a delightful dessert that combines the sweetness of pineapple with the hearty flavor of carrots. It’s a unique twist on a classic carrot cake, and what’s not to love about its tropical touch? This cake is moist, flavorful, and topped with creamy frosting, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just want a treat for yourself, this cake is sure to impress.
how to make Hawaiian Carrot Pineapple Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Garnish (optional):
- Pineapple chunks
- Shredded carrots
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat sugar, eggs, oil, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if you’re using them.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the frosting: beat the cream cheese and butter until creamy. Then, add the powdered sugar and vanilla extract, beating until smooth.
- Spread the frosting over the cooled cake and garnish with pineapple chunks and shredded carrots if desired.
how to serve Hawaiian Carrot Pineapple Cake
Cut the cake into squares and serve it at room temperature. This cake goes well with a cup of coffee or tea, making it a perfect dessert for brunch or afternoon snack. You can also serve it at celebrations and gatherings to impress your guests!
how to store Hawaiian Carrot Pineapple Cake
To keep your Hawaiian Carrot Pineapple Cake fresh, store it in an airtight container in the refrigerator. It will stay good for about 5 to 7 days. If you want to keep it longer, you can freeze individual pieces. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
tips to make Hawaiian Carrot Pineapple Cake
- Make sure to drain the crushed pineapple well to avoid making the cake too wet.
- For extra flavor, consider adding coconut flakes to the batter.
- You can use freshly grated carrots for better texture and taste.
- If you love spices, feel free to add more cinnamon or even nutmeg.
variation
You can make a gluten-free version of this cake by using gluten-free flour. Additionally, if you want to lower the sugar, consider using a sugar substitute like honey or maple syrup in moderation.
FAQs
1. Can I make this cake ahead of time? Yes! You can bake the cake a day in advance. Just make sure to store it in the refrigerator after it cools down.
2. Can I use a different frosting? Absolutely! If you prefer, you can use vanilla buttercream or chocolate frosting instead of cream cheese frosting.
3. Is it okay to leave the cake out at room temperature? It’s best to refrigerate leftover cake, but you can leave it out for a short time. Just keep it covered to avoid drying out.
Hawaiian Carrot Pineapple Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the frosting, beat the cream cheese and butter until creamy.
- Add the powdered sugar and vanilla extract, beating until smooth.
- Spread the frosting over the cooled cake and garnish with pineapple chunks and shredded carrots if desired.