Hawaiian Carrot Pineapple Cake
Hawaiian Carrot Pineapple Cake is a delightful dessert that combines the sweetness of carrots and pineapple with warm spices. This cake is moist, flavorful, and perfect for any occasion. It’s a wonderful addition to birthday parties, potlucks, and family gatherings. With its tropical twist, this cake will transport you to a sunny beach in Hawaii with every bite.
Why Make This Recipe
You should make this cake because it is incredibly easy to prepare and requires simple ingredients that you probably already have in your kitchen. The combination of carrots and pineapple makes it moist and delicious. Plus, it’s a unique dessert that can impress your friends and family. If you love a cake that brings tropical flavors to your table, this recipe is for you!
How to Make Hawaiian Carrot Pineapple Cake
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the grated carrots, crushed pineapple, sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, vanilla extract, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you want, fold in the nuts and coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 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 wire racks to cool completely.
- Frost with cream cheese frosting if you like, and then serve.
How to Serve Hawaiian Carrot Pineapple Cake
To serve this cake, simply slice it into pieces and enjoy! It tastes great on its own but can also be enhanced with cream cheese frosting, whipped cream, or even a scoop of vanilla ice cream. A sprinkle of shredded coconut on top makes for a tropical garnish.
How to Store Hawaiian Carrot Pineapple Cake
Store your Hawaiian Carrot Pineapple Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake (wrapped tightly) for up to 3 months. Simply thaw it overnight in the fridge when you’re ready to enjoy it again.
Tips to Make Hawaiian Carrot Pineapple Cake
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- Grate your carrots on the finest side of the grater for a smoother texture.
- If you’re adding nuts or coconut, consider toasting them first for extra flavor.
- Try using fresh pineapples for an even more tropical taste!
Variation
Feel free to experiment with this recipe! You can swap out the nuts with raisins or add different spices like nutmeg or ginger. If you want a lighter cake, use applesauce instead of oil.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make the cake a day or two ahead. Just store it in an airtight container.
Q: What frosting goes well with this cake?
A: Cream cheese frosting is a popular match, but you can also use whipped cream or simply sprinkle powdered sugar on top.
With its delightful flavors and simplicity, Hawaiian Carrot Pineapple Cake is sure to become a favorite in your recipe collection. Enjoy making and sharing this tropical treat!
Print
Hawaiian Carrot Pineapple Cake
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the sweetness of carrots and pineapple with warm spices, perfect for any occasion.
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the grated carrots, crushed pineapple, sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, vanilla extract, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Optionally, fold in the nuts and coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 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 wire racks to cool completely.
- Frost with cream cheese frosting if desired, and then serve.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, pineapple cake, dessert, tropical desserts, baking