Description: This Hawaiian Carrot Pineapple Cake is a moist, flavorful, and wonderfully textured cake that combines the comforting warmth of a classic carrot cake with the tropical sweetness of pineapple. Studded with carrots, crushed pineapple, and optional walnuts, it’s a symphony of flavors and textures that’s then crowned with a luscious cream cheese frosting, making it the perfect treat for any occasion. Whether it’s a birthday celebration, a potluck gathering, or simply a delightful dessert to brighten your day, this cake is sure to impress.
Why You Will Love This Recipe:
- Moisture Galore: The combination of vegetable oil, grated carrots, and crushed pineapple ensures an exceptionally moist cake that stays fresh for days.
- Complex Flavors: The blend of warm spices like cinnamon, nutmeg, and ginger complements the sweetness of the carrots and pineapple, creating a balanced and harmonious flavor profile.
- Easy to Make: This recipe is straightforward and simple, even for novice bakers. No fancy techniques required – just mix, bake, and frost!
- Customizable: Feel free to add or substitute ingredients based on your preferences. Raisins, shredded coconut, or pecans would all be delicious additions.
- Perfect for Any Occasion: This cake is versatile enough to be served at casual gatherings or more formal events. Its bright flavors and inviting appearance make it a crowd-pleaser.
- The Cream Cheese Frosting: A perfect pairing with the moist cake, the cream cheese frosting adds a delightful tanginess that complements the sweetness of the cake beautifully. The richness of the frosting perfectly balances the flavors and textures of the cake.
Introduction
The Hawaiian Carrot Pineapple Cake is more than just a dessert; it’s an experience. Imagine biting into a slice of moist, tender cake bursting with the flavors of sweet carrots, tangy pineapple, and a hint of tropical sunshine. The warmth of cinnamon, nutmeg, and ginger mingle perfectly with the natural sweetness of the vegetables and fruit, creating a symphony of flavors that dance on your palate. Crowned with a creamy, tangy cream cheese frosting, this cake is a truly irresistible treat. This recipe is designed to be accessible for bakers of all skill levels. With simple ingredients and clear instructions, you’ll be able to create a show-stopping dessert that’s sure to impress your friends and family. From the first bite to the last, this Hawaiian Carrot Pineapple Cake is a true delight.
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 (recipe follows or use store-bought)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for consistency)
Preparation:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). This is a crucial step because the correct oven temperature ensures even baking. Too high, and the cake will burn on the outside while remaining undercooked inside. Too low, and the cake will be dense and dry. Grease and flour two 9-inch round cake pans. Greasing prevents the cake from sticking, while flouring helps create a clean release and prevents unsightly tears when you try to remove the cake. Alternatively, you can use baking spray with flour already included. This method is faster and can provide consistent results.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Whisking is key to ensuring that all the dry ingredients are evenly distributed. This helps the baking powder and baking soda react properly, resulting in a light and fluffy cake. The spices add warmth and depth of flavor, complementing the sweetness of the carrots and pineapple.
Step 3: Add Wet Ingredients
Add 1 cup of vegetable oil and 4 large eggs to the dry ingredients. Mix until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until the wet ingredients are incorporated, and the batter is smooth. Vegetable oil contributes to the cake’s moistness, while the eggs provide structure and richness.
Step 4: Incorporate Carrots and Pineapple
Stir in 2 cups of grated carrots, 1 cup of crushed pineapple (drained), 1 teaspoon of vanilla extract, and the optional 1/2 cup of chopped walnuts. Ensure the carrots are finely grated to avoid large chunks in the cake. Draining the pineapple is important to prevent the cake from becoming overly moist and soggy. Vanilla extract enhances the overall flavor, and the chopped walnuts add a delightful crunch and nutty flavor that complements the other ingredients beautifully.
Step 5: Divide Batter and Bake
Pour the batter evenly between the prepared cake pans. Using a scale can help ensure that both pans have the same amount of batter, resulting in cakes of equal size and thickness. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes, as baking times can vary depending on your oven. A clean toothpick indicates that the cake is fully cooked.
Step 6: Cool
Let the cakes cool in the pans for 10 minutes. This allows the cakes to firm up slightly, making them easier to remove from the pans without breaking. Then, transfer the cakes to a wire rack to cool completely. Cooling the cakes completely before frosting is essential to prevent the frosting from melting and sliding off.
Step 7: Frost
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together 8 ounces of softened cream cheese and 1/2 cup (1 stick) of softened unsalted butter until smooth and creamy. Gradually add 3-4 cups of powdered sugar, beating until light and fluffy. Add 1 teaspoon of vanilla extract and 1-2 tablespoons of milk or cream (if needed) to achieve your desired consistency. If the frosting is too thick, add a little more milk or cream. If it’s too thin, add more powdered sugar.
Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake. You can decorate the cake with chopped walnuts, shredded coconut, or fresh pineapple chunks for an extra touch.
COOKING Rating:
- Skill Level: Easy
- Perfect For: Celebrations, potlucks, family gatherings, or a special treat.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh pineapple chunks, chopped walnuts, or shredded coconut.
- Serve with a cup of coffee or tea.
Tips:
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Grate Carrots Finely: Finely grated carrots will incorporate more evenly into the cake.
- Drain Pineapple Well: Draining the crushed pineapple prevents the cake from becoming soggy.
- Cool Cakes Completely: Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Soften Cream Cheese and Butter: Softening the cream cheese and butter will result in a smooth and creamy frosting.
- Adjust Sweetness of Frosting: Adjust the amount of powdered sugar in the frosting to suit your taste preferences.
Prep Time:
- 20 minutes
Cook Time:
- 30-35 minutes
Total Time:
- 50-55 minutes (plus cooling time)
Nutritional Information: (per slice, approximate)
- Note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes.
Calories:
- 450-550
Protein:
- 5-7 grams
Sodium:
- 200-300 mg
Conclusion:
This Hawaiian Carrot Pineapple Cake is a delightful twist on a classic favorite. The addition of pineapple adds a touch of tropical sweetness, while the warm spices and creamy frosting create a truly unforgettable dessert. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. So gather your ingredients, preheat your oven, and get ready to bake a cake that will transport you to a tropical paradise with every bite.
Frequently Asked Questions (FAQ):
Q1: Can I use canned carrots instead of grating fresh carrots?
A: While fresh carrots are recommended for the best texture and flavor, you can use canned carrots in a pinch. Be sure to drain them well and pat them dry before adding them to the batter. However, keep in mind that the texture of the cake might be slightly different compared to using fresh carrots.
Q2: Can I substitute the vegetable oil with another type of oil?
A: Yes, you can substitute the vegetable oil with other neutral-flavored oils like canola oil or grapeseed oil. These oils have a mild flavor that won’t overpower the other ingredients in the cake. Avoid using strongly flavored oils like olive oil, as they can alter the taste of the cake.
Q3: Can I make this cake ahead of time?
A: Absolutely! This cake is a great make-ahead dessert. You can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. Prepare the cream cheese frosting just before you plan to assemble and frost the cake. This will ensure that the frosting is fresh and creamy.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake layers or the entire frosted cake. Wrap the cake layers tightly in plastic wrap and then in foil before freezing. To freeze the frosted cake, place it in the freezer for about an hour to allow the frosting to harden slightly. Then, wrap it tightly in plastic wrap and then in foil. This will help prevent the frosting from sticking to the wrapping. Thaw the cake in the refrigerator overnight before serving.
Q5: What can I do if I don’t have cream cheese for the frosting?
A: If you don’t have cream cheese, you can substitute it with mascarpone cheese. Mascarpone has a similar creamy texture and slightly tangy flavor that works well in a cream cheese frosting. Another option is to use a combination of softened butter and sour cream or Greek yogurt to create a lighter frosting. However, keep in mind that the taste and texture of the frosting will be slightly different compared to using cream cheese.
