If you’re looking for a dessert that perfectly balances the warmth of spiced cake with the tropical sweetness of pineapple, look no further than this delightful Hawaiian Carrot Pineapple Cake. This delectable treat is a harmonious blend of moist carrot cake and rich pineapple, making it a true crowd-pleaser for any occasion. Whether it’s a birthday celebration, festive gathering, or simply a sweet indulgence in your home, this cake is sure to impress!
Combining the delightful flavors of finely grated carrots, crushed pineapple, and crunchy pecans, this cake offers a wonderful texture that makes every bite a delight. The cream cheese frosting adds a tangy sweetness that perfectly complements the cake’s flavors, ensuring it stands out in any dessert spread. Best of all, this cake is simple to prepare and can be made in under an hour, so it’s ideal for both baking novices and seasoned bakers alike.
Your loved ones will rave about this Hawaiian Carrot Pineapple Cake, making it a must-try recipe. Let’s dive into how you can create this tropical delight right at home!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, lightly drained
- 3/4 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for decorating)
Instructions
Creating this Hawaiian Carrot Pineapple Cake is a fun and rewarding experience. To start, preheat your oven to 350°F (175°C). Prepare your three 8-inch cake pans by greasing them and lining the bottoms with parchment paper. This will help the cakes release easily after baking.
Next, take a medium mixing bowl and whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This mixture is essential as it provides the structure and flavor for your cake.
In a separate large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Beat these ingredients together until the mixture is smooth and well combined. Once mixed, gradually add the vegetable oil and vanilla extract, incorporating them gently into the mixture.
Now, fold in the finely grated carrots and the lightly drained crushed pineapple. These ingredients will imbue the cake with moisture and sweetness, making it deliciously rich.
Carefully add the dry ingredients to your wet mixture, stirring gently to combine until just mixed. Avoid over-mixing as you want the cake to remain light and fluffy. Once well combined, fold in the chopped pecans for added crunch and flavor.
After your batter is ready, divide it evenly among the three prepared cake pans. Place them in the preheated oven and bake for 25–30 minutes. To check for doneness, insert a toothpick into the center of a cake; it should come out clean when the cakes are ready.
Once baked, allow the cakes to cool in the pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely. This cooling stage is crucial, as it prevents the frosting from melting when applied.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until they become smooth and fluffy. Gradually add in the powdered sugar, continuing to beat until your frosting reaches a light and airy consistency. Finally, mix in your teaspoon of vanilla extract to add that extra touch of flavor.
To assemble the cake, start by frosting the top of the first layer with your cream cheese frosting. Add the second layer and repeat this step, finishing off by placing the third layer on top. Use the remaining frosting to cover the top and sides of the cake generously. For a beautiful finish, press some additional chopped pecans onto the sides of the cake.
If desired, chill the cake briefly to help the frosting set before serving.
Variations
One of the great things about baking is the ability to customize recipes to suit your taste! Here are some variations on the Hawaiian Carrot Pineapple Cake you might consider:
- Spiked Rum Flavor: For a festive twist, add a couple of tablespoons of dark rum to the batter, enhancing the tropical feel of this cake.
- Fruit Additions: Beyond pineapple, diced bananas or mango can make excellent additions for a fruity twist.
- Spices: Experiment with different spices such as ground ginger or clove for a more complex flavor profile.
- Nut Substitutions: If you have nut allergies, you can substitute the pecans for sunflower seeds or skip them altogether for a nut-free version.
- Frosting Options: Consider using flavored cream cheese, such as pineapple or coconut, to elevate the frosting flavor.
Cooking Notes
Here are some helpful tips and adjustments for an optimal baking experience:
- Oven Calibration: Make sure your oven is accurately calibrated as baking times can vary based on oven performance.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing and better consistency.
- Cooling Time: Allow the cake layers to cool completely; this prevents the frosting from melting and sliding off.
- Storing the Cake: If you have any leftovers, store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing Tips: This cake freezes wonderfully! Wrap each layer tightly and store in the freezer for up to 3 months.
Serving Suggestions
This Hawaiian Carrot Pineapple Cake is a show-stopper, so consider serving it with delightfully tropical accompaniments:
- Pair your cake with a scoop of vanilla ice cream or whipped cream for added indulgence.
- A light dusting of powdered sugar over the top creates a beautiful presentation.
- Fresh fruit salad with pineapple, coconut, and berries complements the cake’s tropical flavors.
Tips
Here are a few additional tips to ensure your baking experience and cake turn out perfectly:
- Measure ingredients accurately; using a kitchen scale can help with precision.
- To avoid a dry cake, do not overbake; err on the side of slightly underbaked as the cake will continue to cook once removed from the oven.
- Decorate the cake with fresh pineapple slices or edible flowers for a gorgeous presentation.
- For a more muted frosting consistency, add a small amount of milk to the cream cheese frosting as needed.
- Enjoy the cake the day after it’s made; the flavors enhance after sitting overnight!
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Nutritional Information
Calories: 450 (per slice)
Protein: 6g
Sodium: 250mg
FAQs
Here are some frequently asked questions about making Hawaiian Carrot Pineapple Cake:
- Can I make this cake ahead of time?
Yes, you can bake the cake layers one or two days in advance and store them wrapped tightly in plastic wrap until you’re ready to frost and serve. - How do I store leftover cake?
Store the cake in an airtight container in the refrigerator. It remains fresh for up to 5 days. - Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake layers for up to three months. Just ensure they are well-wrapped before freezing. - Why is my cake dry?
Dry cake can result from overbaking, so make sure to check for doneness a few minutes before the recommended baking time. - What can I substitute for pecans?
If you have nut allergies, sunflower seeds or pumpkin seeds can be great alternatives for added crunch.
Conclusion
In conclusion, this Hawaiian Carrot Pineapple Cake is not only a treat for the palate but also a joy to create. The combination of flavors and textures—from the moist cake layers to the creamy frosting—makes it a standout dessert for any occasion. Give this recipe a try and prepare for your friends and family to ask for seconds!
We would love to hear how your Hawaiian Carrot Pineapple Cake turned out! Share your thoughts in the comments below, and if you enjoyed this recipe, don’t forget to share it with your friends and on social media for everyone to enjoy this tropical delight!
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Hawaiian Carrot Pineapple Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Hawaiian Carrot Pineapple Cake perfectly balances spiced cake and tropical sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, lightly drained
- 3/4 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for decorating)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing them and lining with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, combine eggs, granulated sugar, and brown sugar. Beat until smooth.
- Gradually add vegetable oil and vanilla extract, mixing until combined.
- Fold in grated carrots and crushed pineapple.
- Gently stir dry ingredients into wet mixture until just mixed. Fold in chopped pecans.
- Divide batter into the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Let cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract; mix until fluffy.
- Assemble the cake by frosting each layer and the top and sides with cream cheese frosting, decorating with additional pecans if desired.
- Chill the cake before serving if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal (per slice)
- Sodium: 250 mg
- Protein: 6 g