Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

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Introduction

Hawaiian Carrot Pineapple Cake is a delightful treat that combines the sweetness of carrots and pineapple with a rich cream cheese frosting. This cake is moist, flavorful, and perfect for any occasion, from birthdays to family gatherings. With its tropical touch, it brings a sunny vibe to your dessert table.

Why Make This Recipe

This recipe is not just about sweetness; it also includes nutritious ingredients like carrots and pineapples. It’s a wonderful way to enjoy a dessert that feels fun and special. Plus, the cream cheese frosting adds a creamy texture that pairs perfectly with the cake. Impress your friends and family with this tasty and beautiful cake!

How to Make Hawaiian Carrot Pineapple Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• Cream cheese frosting (store-bought or homemade)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the vegetable oil and eggs.
4. Gradually add the wet ingredients into the dry mixture, stirring until combined.
5. Fold in the grated carrots, crushed pineapple, vanilla extract, and nuts.
6. Divide the batter between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool fully.
9. Frost the top of one layer, stack the second layer on top, and frost the top and sides.
10. Slice and enjoy!

How to Serve Hawaiian Carrot Pineapple Cake

Serve your Hawaiian Carrot Pineapple Cake by slicing it into generous pieces. It is great on its own or paired with a scoop of vanilla ice cream for an added treat. It’s perfect for coffee breaks or as a sweet end to your meals.

How to Store Hawaiian Carrot Pineapple Cake

To store your cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For extended storage, freeze the cake layers separately wrapped in plastic wrap and foil for up to 3 months. Just thaw before serving.

Tips to Make Hawaiian Carrot Pineapple Cake

• Make sure to drain the crushed pineapple well to avoid a soggy cake.
• Grate your carrots fresh for the best texture and flavor.
• If you like a richer taste, consider adding coconut flakes into the batter.
• Ensure your cream cheese is at room temperature for easier mixing with the frosting.

Variation

Try adding shredded coconut or raisins to the batter for a different texture and flavor. You can also use cream cheese frosting with a hint of lemon for added zest.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture may be denser. You may need to adjust the liquid slightly.

2. Is it necessary to add nuts?
No, the nuts are optional. If you prefer a nut-free cake, you can leave them out.

3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, just make sure to chop it finely and drain any excess juice before adding it to the batter.

Enjoy every slice of your Hawaiian Carrot Pineapple Cake!