Hawaiian Carrot Pineapple Cake is a delightful treat that brings together the sweetness of carrots and pineapple in one moist, flavorful cake. This recipe is perfect for family gatherings, birthdays, or just to enjoy with a cup of tea. With its tropical twist, this cake will surely brighten up your day!
Why Make This Recipe
You should make this Hawaiian Carrot Pineapple Cake because it is simple, delicious, and always a crowd-pleaser. The blend of carrots, pineapple, and spices creates a taste that is both refreshing and comforting. Plus, it’s a great way to use up extra carrots you might have in your fridge!
How to Make Hawaiian Carrot Pineapple Cake
Follow these easy steps to make your own Hawaiian Carrot Pineapple Cake!
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
- 1 tsp vanilla extract
- Milk as needed for thinning
- Pineapple chunks for topping
- Fresh grated carrot for topping
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if you’re using them.
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans. If you want a tall cake, carefully slice each layer horizontally.
- For the cream cheese drizzle, beat the softened cream cheese until smooth. Add the powdered sugar, pineapple juice, and vanilla. Mix until creamy, adding milk as needed to reach a pourable consistency.
- Stack the layers of the cake, drizzling the cream cheese glaze in between. Finish with a generous drizzle of the glaze on top and garnish with pineapple chunks and fresh grated carrot.
How to Serve Hawaiian Carrot Pineapple Cake
Serve this cake at room temperature or slightly chilled. It is great for dessert, a coffee break, or as a sweet snack. Enjoy it with a scoop of vanilla ice cream for extra delight!
How to Store Hawaiian Carrot Pineapple Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices for up to 3 months. Just make sure to wrap them well!
Tips to Make Hawaiian Carrot Pineapple Cake
- Be sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- Use fresh carrots for the best flavor and texture.
- Feel free to adjust the spices according to your taste!
Variation
If you want to switch things up, try adding coconut flakes or raisins to the batter for an even more tropical flavor.
FAQs
1. Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be a bit denser.
2. Is it necessary to add walnuts?
No, adding walnuts is optional. If you prefer a nut-free cake, feel free to omit them!
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just add the frosting right before serving.
