Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that perfectly blends grated carrots, crushed pineapple, and warm spices. Topped with a creamy, tangy cream cheese frosting, it offers a delightful tropical twist on classic carrot cake, making it perfect for gatherings and celebrations.
Ingredients
Scale
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
Fresh Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (optional)
Frosting
- Cream cheese frosting (prepared or homemade)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Add Wet Ingredients: Pour the vegetable oil and crack in the eggs to the dry ingredient mixture. Stir gently but thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Add Pineapple and Carrots: Fold in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts if using. Mix just enough to combine without overmixing.
- Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cakes to cool for about 10 minutes in the pans. Then, remove them onto a wire rack to cool completely. Once fully cooled, frost with cream cheese frosting as desired.
Notes
- Make sure to drain the pineapple well to prevent excess moisture in the cake.
- For added texture, toast the walnuts before folding them into the batter.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let the cake come to room temperature before serving for the best flavor and texture.
