Description: A moist and flavorful cake combining the classic taste of carrot cake with the tropical sweetness of pineapple. This cake is perfect for any occasion, from casual gatherings to special celebrations. The cream cheese frosting adds a tangy finish that complements the spices and fruit perfectly.
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, well-drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare the cake pans by greasing and flouring two 9-inch round cake pans. Alternatively, you can line the bottom of the pans with parchment paper rounds for easier removal. This prevents the cake from sticking and ensures a clean release after baking.
Step 2: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Ensure that these ingredients are thoroughly combined to distribute the leavening agents and spices evenly throughout the cake batter.
Step 3: Add the wet ingredients to the dry ingredients. Pour in the vegetable oil and crack in the four large eggs. Mix until just well combined. Be careful not to overmix the batter at this stage. Overmixing can lead to a tough cake.
Step 4: Gently fold in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using). Make sure the crushed pineapple is well-drained to prevent the cake from becoming soggy. The walnuts add a delightful crunch and nutty flavor to the cake.
Step 5: Divide the batter evenly between the prepared cake pans. Use a spatula to ensure that each pan receives an equal amount of batter. This will help the cakes bake evenly and ensure they are the same thickness.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Begin checking for doneness around 30 minutes. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Be careful not to overbake the cake, as this can make it dry.
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 slightly helps them to set before transferring them to a wire rack. Make sure the cakes are completely cool 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. This ensures there are no lumps in the frosting.
Step 9: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until well combined. Add the vanilla extract and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
Step 10: Once the cakes are completely cool, frost the top of one cake layer with a generous amount of cream cheese frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Step 11: Decorate the cake as desired. You can add chopped walnuts, pineapple pieces, or a sprinkle of cinnamon for an extra touch.
Why You Will Love This Recipe:
This Hawaiian Carrot Pineapple Cake is a delightful twist on the traditional carrot cake, infusing it with the tropical flavors of pineapple and hints of warm spices. You’ll love this recipe because:
- It’s incredibly moist: The combination of grated carrots, crushed pineapple, and vegetable oil ensures a moist and tender cake that stays fresh for days.
- The flavor is outstanding: The balance of sweet pineapple, earthy carrots, and aromatic spices creates a complex and satisfying flavor profile.
- It’s easy to make: The recipe is straightforward and uses simple ingredients, making it accessible for bakers of all skill levels.
- The cream cheese frosting is irresistible: The tangy and creamy frosting perfectly complements the sweetness of the cake.
- It’s perfect for any occasion: Whether it’s a birthday party, holiday gathering, or simply a sweet treat for yourself, this cake is sure to impress.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with chopped walnuts, pineapple chunks, or a dusting of cinnamon.
- Enjoy with a cup of coffee or tea.
Tips:
- Make sure your cream cheese and butter are softened to room temperature for a smooth and creamy frosting.
- Drain the crushed pineapple thoroughly to prevent the cake from becoming soggy.
- Don’t overmix the batter, as this can result in a tough cake.
- If you don’t have two 9-inch round cake pans, you can use a 9×13 inch baking pan instead. Adjust the baking time accordingly.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: Approximately 450 kcal per serving
- Protein: Approximately 5g per serving
- Sodium: Approximately 250mg per serving
Conclusion:
The Hawaiian Carrot Pineapple Cake is a delicious and unique dessert that is sure to become a family favorite. With its moist texture, tropical flavors, and creamy frosting, this cake is a true crowd-pleaser. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees a stunning result. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise!
Questions and Answers:
Q1: Can I use canned carrots instead of grating fresh carrots? A: While fresh carrots are highly recommended for their texture and moisture, you can use canned carrots in a pinch. Make sure to drain them well and chop them finely before adding them to the batter. Keep in mind that canned carrots may not provide the same level of flavor and texture as fresh carrots.
Q2: Can I make this cake ahead of time? A: Yes, you can definitely make this cake ahead of time. Bake the cake layers and let them cool completely. Wrap them tightly in plastic wrap and store them at room temperature for up to two days or in the refrigerator for up to five days. Prepare the cream cheese frosting separately and store it in the refrigerator. When ready to serve, frost the cake and enjoy.
Q3: Can I freeze this cake? A: Yes, this cake freezes well. Bake the cake layers, let them cool completely, and wrap them tightly in plastic wrap. Freeze for up to two months. When ready to serve, thaw the cake in the refrigerator overnight and frost with freshly made cream cheese frosting.
Q4: Can I substitute the walnuts with another type of nut? A: Absolutely! If you’re not a fan of walnuts or have a nut allergy, you can substitute them with pecans, macadamia nuts, or even toasted coconut flakes. Choose a nut that complements the flavors of the cake and provides a similar texture.
Q5: Can I make this recipe gluten-free? A: Yes, you can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum or add it separately to help bind the ingredients. The baking time may need to be adjusted slightly, so keep an eye on the cake and check for doneness with a toothpick.
