Hawaiian Carrot Pineapple Cake is a delightful twist on traditional carrot cake, combining the sweetness of pineapple and the warmth of spices. This cake is not only simple to make but also incredibly delicious, making it perfect for gatherings or just a cozy day at home. With the addition of carrots and pineapple, each slice is packed with flavor and moisture, creating a treat everyone will love.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: approximately 320
Protein: 4 g
Carbohydrates: 48 g
Fat: 14 g
Fiber: 2 g
Sugar: 25 g
Sodium: 180 mg
Why Make Hawaiian Carrot Pineapple Cake
Hawaiian Carrot Pineapple Cake offers a nutritious spin on dessert by incorporating fresh carrots and pineapple, making it a great way to sneak in vitamins. This cake is versatile; you can customize it based on your preferences by adding different nuts, fruits, or flavored frostings. Its tropical flavor profile is perfect for any occasion, whether it’s a summer party or a cozy family dinner.
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 sugar
1/2 cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugars and oil, then beat in the eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, coconut, and walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with cream cheese frosting before serving.
How to Serve Hawaiian Carrot Pineapple Cake
Enjoy Hawaiian Carrot Pineapple Cake plain or with a light dusting of powdered sugar. It pairs perfectly with a scoop of vanilla ice cream for a delightful dessert. For a tropical twist, serve it alongside a fresh fruit salad or a dollop of whipped cream.
How to Store Hawaiian Carrot Pineapple Cake
To keep your Hawaiian Carrot Pineapple Cake fresh, store it in the refrigerator in an airtight container. If you want to enjoy it later, you can also freeze it. Just slice the cake, wrap individual pieces in plastic wrap, and place them in a freezer bag. Thaw slices in the fridge when you’re ready to enjoy!
Expert Tips for Cooking Hawaiian Carrot Pineapple Cake
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- For added flavor, consider using freshly grated nutmeg instead of store-bought.
- Experiment with different nuts, like pecans or macadamia nuts, to enhance the cake’s texture.
- If you prefer a richer flavor, try substituting half of the all-purpose flour with whole wheat flour.
- Add spices like ginger or cloves for an interesting twist to the classic flavors.
Delicious Variations of Hawaiian Carrot Pineapple Cake
- For a spicier version, add mixed spices like ginger and allspice to the batter.
- Incorporate citrus zest, such as orange or lemon, for a refreshing brightness.
- For a vegan twist, substitute eggs with applesauce and use a plant-based oil.
Hawaiian Carrot Pineapple Cake is the perfect dessert that combines flavor, moisture, and healthfulness. With its easy preparation and endless customization options, you’ll find yourself reaching for this recipe again and again. Don’t hesitate to bake it for your next get-together or simply to indulge yourself—it’s bound to be a hit!
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 sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
Mix-ins
- 2 cups grated carrots
- 1 cup crushed pineapple, drained Drain well to avoid excess moisture.
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugars and oil, then beat in the eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, coconut, and walnuts (if using).
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Optional: Frost with cream cheese frosting before serving.
- Enjoy plain or with a light dusting of powdered sugar. Pairs well with vanilla ice cream or fresh fruit salad.
