Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake ⭐️⭐️

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic carrot cake. Loaded with grated carrots, juicy pineapple, and warm spices, it’s moist, flavorful, and topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or anytime you crave a taste of the tropics!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

For the Frosting:

• Cream cheese frosting of your choice

Directions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Combine Wet and Dry Ingredients

1. Add vegetable oil and eggs to the bowl of dry ingredients.
2. Mix until the batter is smooth and well combined.

Step 4: Fold in the Extras

1. Gently stir in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).

Step 5: Divide the Batter

1. Evenly divide the batter between the prepared cake pans.

Step 6: Bake the Cakes

1. Place the pans in the preheated oven and bake for 30-35 minutes.
2. The cakes are done when a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

1. Allow the cakes to cool in the pans for 10 minutes.
2. Turn them out onto a wire rack to cool completely.

Step 8: Frost and Decorate

1. Once the cakes are fully cooled, frost with cream cheese frosting.
2. For extra flair, garnish with chopped walnuts, shredded coconut, or pineapple slices.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

• Yes! Bake the cake layers a day in advance and store them in an airtight container. Frost just before serving.

2. Can I use fresh pineapple instead of canned?

• Absolutely! Chop fresh pineapple finely and drain excess juice before adding it to the batter.

3. What can I substitute for walnuts?

• Try pecans, raisins, or shredded coconut for a different texture and flavor.

4. How do I store leftovers?

• Store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Common Mistakes and How to Avoid Them

1. Cake sinking in the middle:

• Ensure the oven is fully preheated, and avoid opening the oven door during baking.

2. Frosting too runny:

• Use softened, not melted, cream cheese and butter for the frosting. Chill before frosting the cake if needed.

3. Dry cake:

• Don’t overbake! Check the cake with a toothpick at the lower end of the baking time.

Pro Tips for the Best Hawaiian Carrot Pineapple Cake

• Boost Flavor: Add a splash of coconut extract or rum for a tropical twist.
• Enhance Moisture: Add ½ cup of shredded coconut to the batter for extra richness.
• Layer Creativity: Use pineapple jam or cream cheese frosting between the layers for added decadence.

Nutrition Information (Per Serving)

• Calories: 450 kcal
• Serving Size: 1 slice (out of 12 servings)