Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the sweetness of grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Topped with creamy cream cheese frosting and optionally studded with crunchy walnuts, this cake offers a perfect tropical twist on a classic carrot cake that’s perfect for any celebration or casual treat.
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
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil and eggs until smooth and cohesive. Then stir in the grated carrots, drained crushed pineapple, and vanilla extract to incorporate all the wet components thoroughly.
- Blend Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently until just combined. If using walnuts, fold them in now to distribute evenly without overmixing.
- Prepare to Bake: Pour the batter evenly into the prepared baking pan(s). Smooth the surface with a spatula for an even bake. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan(s) set on a wire rack. This step ensures the cake firms up for easier frosting application.
- Frost and Serve: Once cooled, spread a generous layer of cream cheese frosting over the top of the cake. Slice into 12 to 16 pieces and serve to enjoy the moist, tropical flavors.
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Make the cream cheese frosting ahead to let it chill for easier spreading.
- Store cake covered in the refrigerator and consume within 4-5 days for optimal freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
