Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Enhanced with chopped walnuts and topped with a creamy layer of cream cheese frosting, this cake offers a delightful tropical twist to a classic carrot cake. Perfect for gatherings or special occasions, it delivers a rich texture and a balance of sweet and tangy flavors.
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
- 1/2 cup chopped walnuts (optional)
Frosting
- 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 and ensure even cooking.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined and evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, whisk the vegetable oil and eggs together until smooth. Stir in the grated carrots, drained crushed pineapple, and vanilla extract, ensuring a consistent mixture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing. If desired, fold in the chopped walnuts for added texture and flavor.
- Bake the Cake: Pour the batter into the prepared baking pan(s). Smooth the surface evenly with a spatula. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack. Once cooled, spread a generous layer of cream cheese frosting evenly over the top of the cake.
- Serve and Enjoy: Slice the cake into servings and enjoy the moist, tropical flavors of your Hawaiian Carrot Pineapple Cake.
Notes
- For best results, drain the crushed pineapple thoroughly to avoid soggy batter.
- You can substitute walnuts with pecans or omit nuts altogether if preferred.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Feel free to prepare the cream cheese frosting from scratch for a fresher taste.
