Hawaiian Carrot Pineapple Cake is a delightful fusion of tropical flavors and classic dessert appeal. This cake brings together the sweetness of carrots and pineapple, making it a unique treat perfect for any occasion. Not only is it simple to make, but it’s also incredibly moist and flavorful, ensuring that it will be a hit with family and friends. You can customize it to suit your taste, making it ideal for busy days or special events.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 4g
Carbohydrates: 50g
Fat: 15g
Fiber: 2g
Sugar: 25g
Sodium: 230mg
Why Make Hawaiian Carrot Pineapple Cake
Hawaiian Carrot Pineapple Cake is not just delicious, it’s also a healthier dessert option compared to many traditional cakes. The inclusion of grated carrots and crushed pineapple adds natural sweetness and moisture, which reduces the need for extra sugar. This cake is versatile too; it’s perfect for birthdays, potlucks, or simply as a delightful dessert to end your day.
How to Make Hawaiian Carrot Pineapple Cake Step by Step
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
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)
1 teaspoon vanilla extract
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, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
How to Serve Hawaiian Carrot Pineapple Cake
Serve Hawaiian Carrot Pineapple Cake warm or at room temperature, either plain or frosted with a rich cream cheese frosting. It pairs beautifully with a scoop of vanilla ice cream for an extra indulgent treat or with a fresh fruit salad on the side for a refreshing contrast.
How to Store Hawaiian Carrot Pineapple Cake
To store Hawaiian Carrot Pineapple Cake, cover it with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to a week. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
Expert Tips for Cooking Hawaiian Carrot Pineapple Cake
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- For a twist, add shredded coconut or raisins for added texture and flavor.
- If you want a richer flavor, use brown sugar for both sugars in the recipe.
Delicious Variations of Hawaiian Carrot Pineapple Cake
Add a hint of tropical delight by including shredded coconut to the batter for a coconut-infused cake. Alternatively, spice it up by adding a dash of ginger or cloves for a more pronounced flavor profile. For a lighter version, you can reduce the sugar and oil without sacrificing flavor.
Conclusion
Don’t miss out on the chance to try Hawaiian Carrot Pineapple Cake. Its delicious blend of flavors, ease of preparation, and versatility make it a must-bake for any dessert lover. Enjoy this delightful treat at your next gathering or as a special indulgence for yourself!
Hawaiian Carrot Pineapple Cake
Ingredients
Dry 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
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
Preparation
- 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, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
