⭐️⭐️ Hawaiian Carrot Pineapple Cake ⭐️⭐️
Transport yourself to a tropical paradise with this Hawaiian Carrot Pineapple Cake! Moist, spiced, and packed with juicy pineapple and fresh carrots, this cake is a delightful twist on the classic carrot cake. Topped with a luscious cream cheese frosting, it’s perfect for birthdays, celebrations, or anytime you’re craving a flavorful dessert.
Ingredients
Dry 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
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- Cream cheese frosting (store-bought or homemade)
Step-by-Step Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients
- Add the vegetable oil and eggs to the dry ingredients. Mix until the batter is smooth and well combined.
4. Fold in the Add-Ins
- Gently fold in the grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
5. Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Frost and Serve
- Once the cakes are completely cooled, generously frost them with cream cheese frosting. Layer the frosting between the cakes and on top for a delicious finish.
Tips for Perfect Hawaiian Carrot Pineapple Cake
- Use Fresh Carrots:
Freshly grated carrots add moisture and texture to the cake. Avoid using pre-shredded carrots as they can be dry. - Drain the Pineapple Well:
Ensure the crushed pineapple is well-drained to avoid excess liquid, which can make the cake too dense. - Add a Tropical Touch:
Enhance the tropical flavor by adding 1/4 cup of shredded coconut to the batter. - Customize the Frosting:
Add a tablespoon of pineapple juice or a pinch of cinnamon to the cream cheese frosting for an extra flavor boost. - Make Ahead:
Bake the cake layers a day in advance and store them in the fridge, wrapped tightly in plastic wrap, before frosting.
Common Questions About Hawaiian Carrot Pineapple Cake
Q1: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
Q2: How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 15 minutes before serving.
Q3: Can I use canned pineapple chunks instead of crushed pineapple?
Yes, chop the pineapple chunks into smaller pieces, but ensure they are well-drained before adding them to the batter.
Q4: Can I make this cake into cupcakes?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.
Common Mistakes and How to Avoid Them
Mistake 1: Overmixing the Batter
- Mix the batter just until combined to avoid overdeveloping the gluten, which can make the cake dense.
Mistake 2: Skipping the Cooling Step
- Frosting a warm cake can cause the frosting to melt. Ensure the cake is completely cool before adding the frosting.
Mistake 3: Uneven Layers
- Use a kitchen scale to evenly divide the batter between the pans for uniform cake layers.
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