Description: A moist, flavorful cake that combines the sweetness of pineapple with the earthiness of carrots, spiced with cinnamon and nutmeg, and topped with a tangy cream cheese frosting. This cake is perfect for any occasion, from casual gatherings to special celebrations.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream (optional, for desired consistency)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). This ensures that the cake bakes evenly and rises properly. Grease and flour two 9-inch round cake pans. Greasing prevents the cake from sticking, while flouring adds an extra layer of protection and helps the cake release cleanly. Using two pans ensures that the cake layers are thin enough to bake evenly and stack well.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking is essential for distributing the dry ingredients evenly. This ensures that the baking powder and baking soda are uniformly mixed, which will result in a cake that rises properly and has a consistent texture. The spices add warmth and complexity to the cake’s flavor.
Step 3: Add the vegetable oil and eggs to the dry ingredients, and mix until well combined. The oil adds moisture to the cake, while the eggs provide structure and richness. Mixing until just combined prevents overmixing, which can lead to a tough cake.
Step 4: Stir in the grated carrots, crushed pineapple (drained), vanilla extract, and chopped walnuts (if using). Grated carrots add moisture, texture, and sweetness to the cake. Draining the crushed pineapple is crucial to prevent the cake from becoming soggy. Vanilla extract enhances the overall flavor, while chopped walnuts (optional) add a nutty crunch.
Step 5: Divide the batter evenly between the prepared cake pans. Using a kitchen scale ensures that the cake layers are the same thickness, which will result in a more uniform and visually appealing cake.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The baking time may vary depending on your oven, so it’s important to check the cakes for doneness using a toothpick. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Cooling the cakes in the pans prevents them from sticking and allows them to firm up slightly before being turned out. Cooling completely on a wire rack is essential before frosting to prevent the frosting from melting.
Step 8: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Softened cream cheese and butter are essential for creating a smooth, lump-free frosting.
Step 9: Gradually add the powdered sugar, beating until smooth. Adding the powdered sugar gradually prevents it from clouding up and ensures that it is fully incorporated into the frosting.
Step 10: Stir in the vanilla extract and add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. Vanilla extract enhances the flavor of the frosting, while milk or cream can be added to adjust the consistency.
Step 11: Once the cakes are cool, frost them with cream cheese frosting. Use an offset spatula to spread the frosting evenly over the top of one cake layer, then stack the second layer on top and frost the entire cake.
Why you will love this recipe:
This Hawaiian Carrot Pineapple Cake is a delightful twist on the classic carrot cake, infusing tropical flavors that make it a truly unique dessert. The combination of sweet pineapple, moist carrots, and warm spices creates a harmonious blend of textures and tastes that will tantalize your taste buds. It’s incredibly moist, thanks to the grated carrots and crushed pineapple, ensuring every bite is a melt-in-your-mouth experience. The cream cheese frosting adds a tangy contrast to the sweetness of the cake, creating a balanced and satisfying treat. This cake is perfect for any occasion, from family gatherings to holiday celebrations, and is sure to be a crowd-pleaser. Moreover, it’s relatively easy to make, using common ingredients and straightforward instructions.
Serving Suggestions:
- Serve chilled or at room temperature.
- Garnish with chopped walnuts or pineapple chunks.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or tea.
- For a festive touch, decorate with edible flowers or candied ginger.
- Cut into slices and serve as a dessert at parties or potlucks.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be sure to drain the crushed pineapple well to prevent the cake from becoming soggy.
- Do not overmix the batter, as this can result in a tough cake.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- If you don’t have cream cheese, you can use a combination of sour cream and butter for the frosting.
- For a richer flavor, try adding a tablespoon of rum or pineapple juice to the frosting.
- The cake can be stored in the refrigerator for up to 3 days.
- Consider toasting the walnuts before adding them to the batter to enhance their flavor.
- If you prefer a denser cake, reduce the amount of baking powder and baking soda slightly.
- For a vegan version, substitute the eggs with applesauce or flaxseed meal and use a dairy-free cream cheese for the frosting.
- You can also make this cake in a 9×13 inch pan for a sheet cake version, adjusting the baking time accordingly.
- For added flavor, consider adding raisins or shredded coconut to the batter.
- Use an electric mixer for the frosting to ensure a smooth and creamy texture.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Nutritional Information:
(Estimated, per serving)
- Calories: 450 kcal
- Protein: 5g
- Sodium: 250mg
Conclusion:
The Hawaiian Carrot Pineapple Cake is more than just a dessert; it’s a celebration of flavors and textures. Its moist, rich crumb, combined with the sweet and tangy cream cheese frosting, makes it an unforgettable treat. Whether you’re looking for a cake to impress your guests or simply want a comforting dessert to enjoy at home, this recipe is sure to deliver. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise! The ease of preparation and the delightful outcome make this cake a must-try for bakers of all skill levels. Enjoy the tropical twist on a classic favorite!
Questions and Answers:
Q1: Can I use canned carrots instead of grating fresh carrots?
A1: While fresh carrots are highly recommended for the best texture and flavor, you can use canned carrots in a pinch. Be sure to drain them very well and chop them finely before adding them to the batter. Keep in mind that canned carrots may not provide the same level of moisture and sweetness as fresh ones, so the cake’s texture may be slightly different.
Q2: How do I prevent the cake from sticking to the pan?
A2: The best way to prevent the cake from sticking is to grease and flour the cake pans thoroughly. You can use butter, shortening, or cooking spray to grease the pans, then sprinkle flour evenly over the greased surface, tapping out any excess. For an extra layer of protection, you can line the bottom of the pans with parchment paper.
Q3: Can I make this cake ahead of time?
A3: Yes, you can make the cake layers ahead of time. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake layers for up to 2 months. Thaw them completely before frosting. The cream cheese frosting can also be made a day in advance and stored in the refrigerator.
Q4: What can I substitute for walnuts if I have a nut allergy?
A4: If you have a nut allergy, you can omit the walnuts altogether or substitute them with other ingredients that provide a similar crunch, such as toasted sunflower seeds or pumpkin seeds. Alternatively, you can use shredded coconut for added texture and flavor.
Q5: Can I reduce the amount of sugar in this recipe?
A5: Yes, you can reduce the amount of sugar slightly without significantly affecting the cake’s texture. Start by reducing the sugar by about ¼ cup and see how the cake turns out. Keep in mind that sugar not only adds sweetness but also contributes to the cake’s moisture and structure, so reducing it too much may result in a drier or less tender cake.
