Hawaiian Carrot Pineapple Cake

why make this recipe

Hawaiian Carrot Pineapple Cake is a delightful dessert that brings a taste of the tropics to any gathering. Its combination of grated carrots, juicy pineapple, and warm spices results in a moist and flavorful cake. This recipe is perfect for birthdays, potlucks, or any celebration. Plus, it’s easy to make, and you can customize it with nuts or coconut, making it a versatile choice for dessert lovers.

how to make Hawaiian Carrot Pineapple Cake

Ingredients:

• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/2 cup shredded coconut (optional)
• Cream cheese frosting (for topping)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large bowl, combine grated carrots, crushed pineapple, and sugar. Mix well.
3. In another bowl, whisk together eggs and vegetable oil. Add this mixture to the carrot and pineapple mixture.
4. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
5. If desired, fold in walnuts and coconut.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean.
7. Let the cake cool, then frost with cream cheese frosting. Enjoy your cake!

how to serve Hawaiian Carrot Pineapple Cake

You can serve Hawaiian Carrot Pineapple Cake as a dessert after dinner or as a sweet treat during a gathering. Slice it into squares or wedges and place them on a plate. Adding a dollop of whipped cream or a scoop of ice cream can enhance the experience, but the cake is delicious on its own, especially with the cream cheese frosting on top.

how to store Hawaiian Carrot Pineapple Cake

To store your Hawaiian Carrot Pineapple Cake, make sure it is completely cooled before wrapping it. Use plastic wrap or aluminum foil to cover the cake tightly. You can also place it in an airtight container. It will stay fresh at room temperature for about three days or in the fridge for up to a week. If you want to keep it longer, consider freezing it. Wrap it securely in plastic wrap before placing it in a freezer-safe bag or container. It can last up to three months in the freezer.

tips to make Hawaiian Carrot Pineapple Cake

• Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
• For an extra burst of flavor, you can add a teaspoon of vanilla extract to the wet ingredients.
• If you prefer a denser cake, use cake flour instead of all-purpose flour.
• Serve the cake chilled for a refreshing taste, especially during warmer months.

variation

You can add raisins or chopped dates for added texture and sweetness. Additionally, you can swap the cream cheese frosting for a simple glaze made of powdered sugar and milk for a lighter topping.

FAQs

Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it in the refrigerator after it cools down and frost it before serving.

Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that works for baking.

How can I tell when my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, your cake is done. If there is batter on the toothpick, it needs more baking time.

Hawaiian Carrot Pineapple Cake

A delightful tropical dessert combining grated carrots, juicy pineapple, and warm spices for a moist and flavorful cake, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Hawaiian, Tropical

Servings 12 slices

Calories 320 kcal

Ingredients

  

Main Ingredients

• 2 cups grated carrots
• 1 cup crushed pineapple, drained Make sure to drain well to prevent a wet batter.
• 1 cup granulated sugar
• 1 cup all-purpose flour For a denser cake, substitute with cake flour.
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Optional Add-ins

• 1/2 cup chopped walnuts Optional
• 1/2 cup shredded coconut Optional

Topping

• 1 serving Cream cheese frosting For topping

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
• In a large bowl, combine grated carrots, crushed pineapple, and sugar. Mix well.
• In another bowl, whisk together eggs and vegetable oil. Add this mixture to the carrot and pineapple mixture.
• In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
• If desired, fold in walnuts and coconut.

Baking

• Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean.

Finishing Touches

• Let the cake cool, then frost with cream cheese frosting. Enjoy your cake!

Notes

For extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients. Serve the cake chilled for a refreshing taste, especially during warmer months.

Keyword Cake Recipe, Carrot Cake, Celebration Cake, Hawaiian Dessert, Pineapple Cake