Why You’ll Love This Recipe
What’s not to love about this cake? It combines the sweetness of carrots and pineapple with the warm, comforting spices of cinnamon, nutmeg, and ginger. The addition of walnuts adds a delightful crunch, while the cream cheese frosting brings a smooth and tangy balance to the cake’s richness. Moist, flavorful, and incredibly easy to make, this cake will quickly become a favorite at your next gathering. Plus, it’s a perfect way to sneak in some veggies in the most delicious way possible!
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 (store-bought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These dry ingredients will ensure your cake has the perfect balance of flavor and texture.
- Add Wet Ingredients: Pour in the vegetable oil and add the eggs to the dry ingredients. Mix well until everything is thoroughly combined.
- Stir in the Carrots, Pineapple, and Walnuts: Add the grated carrots, drained crushed pineapple, and vanilla extract to the batter. Stir everything together until it’s evenly distributed. If you’re using walnuts, fold them in as well.
- 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 comes out clean. Keep an eye on the cake, as baking times can vary slightly.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- Frost the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting between the two layers of cake and on top. Feel free to add extra frosting on the sides for a more decadent look.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Add Coconut: For an even more tropical flavor, add 1/2 cup of shredded coconut to the batter.
- Use a Bundt Pan: You can also bake this cake in a Bundt pan instead of two round cake pans for a more festive presentation.
- Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free.
- Vegan Version: Substitute the eggs with flax eggs and use a non-dairy oil and dairy-free cream cheese for a vegan twist.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it for up to 5 days.
- Freezing: You can freeze the unfrosted cakes for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. When ready to serve, thaw at room temperature and then frost.
FAQs
1. Can I make this cake without walnuts?
Yes, walnuts are optional. You can skip them or substitute with other nuts like pecans, or even leave them out for a nut-free version.
2. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well in this recipe. Just make sure to drain the juice well before adding it to the batter to avoid making the cake too wet.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container and frost it the day you’re ready to serve.
4. How do I know when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as it can dry out the cake.
5. Can I use other types of frosting?
Yes, you can use other frostings like whipped cream cheese frosting, buttercream, or even a simple glaze if you prefer something less rich.
6. How long should I cool the cake before frosting?
Make sure the cakes have cooled completely before frosting them to prevent the frosting from melting.
7. Can I make this cake without eggs?
Yes, you can substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg) or a commercial egg replacer.
8. Can I add more spices to the cake?
Certainly! You can add extra spices like allspice or cloves for a deeper flavor, but be careful not to overwhelm the cake.
9. Can I freeze this cake?
Yes, the cake can be frozen without frosting for up to 3 months. Just make sure it’s wrapped tightly to preserve its freshness.
10. How can I make the frosting?
To make homemade cream cheese frosting, beat together 8 oz of cream cheese, 1/2 cup of butter, and 3-4 cups of powdered sugar until smooth. Add vanilla extract to taste.
Conclusion
Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, offering a moist, flavorful treat packed with sweet pineapple, warm spices, and a smooth cream cheese frosting. Perfect for birthdays, holidays, or any time you want to indulge in a delicious dessert, this cake is sure to delight everyone who tries it. Whether you’re baking it for a special occasion or simply treating yourself, this cake will bring a taste of paradise to your table. Enjoy every bite!
Print
Hawaiian Carrot Pineapple Cake
- Total Time: 50-55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, blending sweet pineapple, warm spices, and creamy cream cheese frosting. Moist, flavorful, and easy to make, this decadent dessert is perfect for any celebration or as a sweet treat to brighten your day. A slice of paradise in every bite!
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 (store-bought or homemade)
Instructions
-
Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
-
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Add Wet Ingredients: Pour in the vegetable oil and add the eggs to the dry ingredients. Mix well until everything is thoroughly combined.
-
Stir in the Carrots, Pineapple, and Walnuts: Add the grated carrots, drained crushed pineapple, and vanilla extract to the batter. Stir until evenly distributed. If using walnuts, fold them in.
-
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 comes out clean.
-
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
-
Frost the Cake: Once cooled, spread a layer of cream cheese frosting between the two layers and on top of the cake.
Notes
Add Coconut: For a more tropical flavor, add 1/2 cup of shredded coconut to the batter.
Gluten-Free Option: Substitute gluten-free flour blend for all-purpose flour to make this cake gluten-free.
Vegan Version: Use flax eggs and non-dairy cream cheese for a vegan twist.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
