This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, combining the sweetness of pineapple with the warmth of spices like cinnamon, nutmeg, and ginger. Moist, flavorful, and topped with creamy cream cheese frosting, this cake is perfect for any occasion—whether it’s a family gathering, a holiday celebration, or just a treat to brighten your day. The addition of crushed pineapple adds a refreshing tang, while the grated carrots keep the cake tender and rich. Topped with optional walnuts for a bit of crunch, this cake is a delightful fusion of flavors and textures that will transport you to a sunny Hawaiian paradise with every bite.
Ingredients
- 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)
- Cream cheese frosting (store-bought or homemade)
Directions
- Preheat and Prepare: 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 the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
- Add Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using). Mix until evenly incorporated.
- 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 of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost the Cake: Once the cakes are cool, frost them with cream cheese frosting. For a layered cake, spread frosting between the two layers and over the top and sides.
- Serve and Enjoy: Slice and serve this tropical delight!
Tips for Success
Pineapple Drainage: Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
Carrot Texture: Use freshly grated carrots for the best texture and flavor. Pre-packaged shredded carrots can be too dry or coarse.
Spice Adjustments: Adjust the spices to your taste. Add a pinch of cloves or allspice for extra warmth.
Frosting Choice: If you prefer a lighter option, try a whipped cream frosting or a simple dusting of powdered sugar.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor.
Decoration: Garnish with additional chopped walnuts, shredded coconut, or pineapple slices for a festive touch.
Nutrition Information (Per Serving, Approximate)
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 5g
Note: Nutritional values may vary depending on the specific ingredients and portion sizes used.
The Hawaiian Carrot Pineapple Cake is a delightful dessert that brings together the best of tropical and classic flavors. With its moist texture, warm spices, and tangy pineapple, it’s a cake that’s sure to impress everyone at the table. Whether you’re baking it for a special occasion or simply to satisfy a sweet craving, this cake is a celebration of flavor and creativity. So, grab your ingredients, preheat your oven, and get ready to enjoy a slice of paradise!
