Elevate your baking with this delectable Hawaiian Carrot Pineapple Cake—a tropical twist on the classic carrot cake. Infused with the sweetness of pineapple, the warmth of spices, and topped with creamy cream cheese frosting, this cake is sure to become a new favorite.
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
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 Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake comes out perfectly.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of spices will provide a warm, aromatic base for your cake.
Add Wet Ingredients: Incorporate the vegetable oil and eggs into the dry ingredients, mixing until well combined. This creates a moist and flavorful batter.
Incorporate Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, vanilla extract, and optional chopped walnuts. The carrots and pineapple add moisture and a hint of tropical sweetness.
Divide Batter: Evenly divide the batter between the prepared cake pans. This ensures both layers of your cake will cook evenly.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The aroma of spices will fill your kitchen as the cake bakes.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This step is crucial for easy frosting.
Frost: Once cooled, frost with a generous layer of cream cheese frosting. This creamy topping complements the cake’s rich flavors and adds a perfect finishing touch.
Serving Tips:
Cool Completely Before Serving: Ensure the cake is completely cooled before frosting to avoid melting the cream cheese frosting. This also helps the frosting set properly.
Use a Serrated Knife: For neat, even slices, use a serrated knife to cut through the cake. This prevents the layers from tearing or crumbling.
Garnish for Extra Appeal: Consider garnishing the cake with additional chopped walnuts or a sprinkle of cinnamon on top of the cream cheese frosting for a decorative touch.
Serve at Room Temperature: The cake is best served at room temperature. Take it out of the refrigerator about 30 minutes before serving to let the flavors come to life.
Storage Tips:
Refrigerate for Freshness: Store the cake in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cool, and refrigeration will help maintain the cake’s freshness.
Keep for Up to 1 Week: The cake will stay fresh in the refrigerator for up to a week. Make sure it’s well-covered to prevent it from drying out or absorbing other odors.
Freeze for Longer Storage: If you want to store the cake for a longer period, you can freeze it. Wrap the cake (either whole or in slices) tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Thawing: To thaw a frozen cake, transfer it to the refrigerator for several hours or overnight. Once thawed, let it come to room temperature before serving.
Frosting Tips: If freezing a frosted cake, it’s best to freeze it before adding the cream cheese frosting. Frost after thawing to maintain the best texture and appearance of the frosting.
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FAQs:
Can I make Hawaiian Carrot Pineapple Cake ahead of time?
Yes, you can prepare the cake ahead of time. You can bake and frost the cake up to a day in advance. Store it in an airtight container in the refrigerator. If you need to make it even earlier, consider baking and freezing the cake layers without frosting. Thaw and frost before serving.
Can I substitute the vegetable oil in this recipe?
Yes, you can substitute vegetable oil with other oils like canola oil or melted coconut oil. These alternatives will provide similar moisture and richness to the cake. If using coconut oil, be sure it is melted and slightly cooled before mixing with other ingredients.
What can I use instead of cream cheese frosting?
If you prefer a different frosting, you can use a buttercream frosting or a whipped cream frosting. For a lighter option, consider a glaze made with powdered sugar and milk or a simple vanilla icing. Just be aware that these substitutes will alter the flavor profile of the cake.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the batter by up to 1/4 cup. Alternatively, you can adjust the sweetness of the frosting to balance the flavors. Adding a bit of extra cinnamon or nutmeg can also enhance the cake’s flavor without increasing the sweetness.
Conclusion:
This Hawaiian Carrot Pineapple Cake combines the best of tropical flavors with classic cake ingredients to create a dessert that’s both unique and irresistible. Perfect for any occasion, it’s sure to be a hit at your next gathering!
📖 Recipe:
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Hawaiian Carrot Pineapple Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Hawaiian Carrot Pineapple Cake is a delightful tropical twist on the classic carrot cake. Bursting with grated carrots, crushed pineapple, and a blend of warm spices, this cake is topped with luscious cream cheese frosting. Perfect for any celebration or a special treat, it combines the rich flavors of carrot cake with the sweet, fruity notes of pineapple. Enjoy this moist and flavorful cake that is sure to impress family and friends!
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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add Wet Ingredients: Add vegetable oil and eggs to the dry ingredients, mixing until well combined.
- Incorporate Carrots and Pineapple: Stir in grated carrots, crushed pineapple, vanilla extract, and optional chopped walnuts.
- Divide Batter: Pour the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost: Once cooled, frost with cream cheese frosting.
Notes
Pineapple Drainage: Ensure that the crushed pineapple is thoroughly drained to avoid excess moisture in the batter.
Walnut Option: Chopped walnuts add a nice crunch but can be omitted if desired.
Frosting Tip: For best results, use room temperature cream cheese for a smoother frosting texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
