Description
This delicious Hawaiian Carrot Pineapple Cake combines the moistness of grated carrots with the tropical sweetness of crushed pineapple. Spiced with cinnamon, nutmeg, and ginger, this cake offers a flavorful twist on the classic carrot cake. Topped with smooth cream cheese frosting, it’s perfect for celebrations or a delightful dessert anytime.
Ingredients
Scale
Cake 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
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- cream cheese (quantity as per your preferred frosting recipe)
- butter
- powdered sugar
- vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Add Wet Ingredients: Add the vegetable oil and eggs into the dry ingredients. Mix thoroughly until the batter is smooth and well incorporated.
- Incorporate Carrots, Pineapple, and Walnuts: Fold in the grated carrots, drained crushed pineapple, vanilla extract, and, if using, chopped walnuts. Mix gently to evenly distribute all ingredients throughout the batter.
- Fill Cake Pans: Pour the batter evenly into the two prepared cake pans, ensuring equal amounts for uniform baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cakes are finished.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
- Frost the Cake: Once the cakes have cooled completely, spread the cream cheese frosting evenly over the layers. Assemble the layers if applicable and decorate as desired before serving.
Notes
- Ensure the crushed pineapple is well drained to avoid soggy cake texture.
- You can toast the walnuts slightly to enhance their flavor before mixing.
- If you prefer, substitute vegetable oil with light olive oil or melted coconut oil.
- The cake pairs wonderfully with cream cheese frosting, which can be flavored with a touch of lemon zest for extra brightness.
- Store the cake covered in the refrigerator for up to 5 days.
- For a dairy-free option, use a vegan cream cheese alternative in the frosting.
