Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a delightful blend of vibrant flavors that takes the classic carrot cake to a tropical level. This recipe features the sweetness of crushed pineapple, the crunch of walnuts or pecans (if you choose to add them), and the aromatic spices of cinnamon and nutmeg. Topped with a creamy, luscious cream cheese frosting, this cake is perfect for any occasion, whether it’s a birthday, a family gathering, or simply a treat for yourself.

This cake not only pleases the palate but also brings a splash of color and joy to your dessert table. The combination of fruits and vegetables in this cake also provides moisture, ensuring that every bite is tender and satisfying. The addition of coconut adds a lovely tropical flair, truly making you feel like you’re enjoying a slice of paradise.

Why Make This Recipe

There are many reasons to make Hawaiian Carrot Pineapple Cake, and here are just a few:

1. Flavor Explosion: The combination of carrot, pineapple, and coconut creates a flavor profile that is both sweet and refreshing. This cake is a feast for the senses.

2. Easy to Make: This cake comes together quickly with simple steps. Even novice bakers can achieve great results.

3. Versatility: Whether served at a summer barbecue, a cozy family dinner, or as a special treat, this cake is quite versatile and suited for various occasions.

4. Moist and Delicious: With ingredients like applesauce and crushed pineapple, the cake remains moist for days, ensuring it stays delightful even after a few days of storage.

5. Nutritional Value: The inclusion of carrots and pineapple adds some nutrition. It’s a dessert that feels a bit more wholesome!

6. Visual Appeal: It’s bright, colorful, and inviting. Topped with cream cheese frosting and perhaps a sprinkle of coconut or nuts, it looks as good as it tastes.

By choosing to make Hawaiian Carrot Pineapple Cake, you’re opting for a cake that promises to impress on many levels.

How to Make Hawaiian Carrot Pineapple Cake

Making Hawaiian Carrot Pineapple Cake is a straightforward process, easy to follow for bakers of all levels. Let’s break it down into simple steps for clarity.

Ingredients

To make this delightful cake, you will need the following ingredients:

• 2 cups (250 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) applesauce
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups (200 g) grated carrots
• 1 cup (240 g) crushed pineapple, drained
• 1/2 cup (50 g) shredded sweetened coconut
• 1/2 cup (60 g) chopped walnuts or pecans (optional)
• 1 pack (225 g/8 oz) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for consistency)

Directions

Step 1: Prepare the cake batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 8-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large bowl, beat the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Step 2: Bake the cake

1. Pour the batter evenly into the prepared pan(s).

2. Bake for 40-45 minutes (for a 9×13-inch pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.

3. Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the cream cheese frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, 1 cup at a time, beating until well combined.

3. Stir in the vanilla extract and add milk, 1 tablespoon at a time, if needed for a spreadable consistency.

Step 4: Frost and decorate the cake

1. Spread the cream cheese frosting evenly over the cooled cake.

2. Decorate with additional shredded coconut or chopped nuts, if desired.

How to Serve Hawaiian Carrot Pineapple Cake

Serve your Hawaiian Carrot Pineapple Cake in slices, ideally at room temperature. It can be enjoyed by itself or paired with a scoop of vanilla ice cream for an additional treat. You can also serve it with a dollop of whipped cream on top for an extra touch of indulgence. This cake pairs beautifully with a cup of coffee or tea, making it a great option for afternoon gatherings or casual get-togethers.

For a festive touch, consider garnishing each slice with a slice of fresh pineapple or a cherry on top. This enhances the cake’s tropical feel and provides a vibrant visual appeal.

How to Store Hawaiian Carrot Pineapple Cake

To keep your Hawaiian Carrot Pineapple Cake fresh, it’s important to store it properly:

1. Room Temperature: If you plan to eat the cake within 3-4 days, you can cover it loosely with plastic wrap or store it in an airtight container at room temperature.

2. Refrigeration: If it will be a bit longer before you finish it, store the cake in the refrigerator. Wrap it in plastic wrap or place it in an airtight container to prevent it from drying out.

3. Freezing: If you want to store it for an extended period, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, or use a freezer-safe container, and it can last for up to 3 months. To serve, allow it to thaw in the fridge overnight.

Tips to Make Hawaiian Carrot Pineapple Cake

• Fresh Ingredients: Ensure your ingredients, especially the eggs and dairy products, are fresh for the best flavor and texture.

• Shred Your Carrots: Shredding your carrots finely ensures they blend well into the batter and distribute evenly throughout the cake.

• Drain the Pineapple: Be sure to drain the crushed pineapple well to avoid excess moisture in your cake, which can make it soggy.

• Sift the Flour: Sifting the flour and dry ingredients together ensures even distribution and can help prevent lumps in your batter.

• Flavor Variations: You can add a pinch of coconut extract to enhance the coconut flavor even more if desired.

Variations

While the traditional recipe is delicious on its own, consider these variations to keep things interesting:

1. Add Fruit: Incorporate more fruits like chopped bananas, or replace some of the crushed pineapple with mashed bananas for a different flavor.

2. Go Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.

3. Different Nuts: Use pecans or hazelnuts instead of walnuts for a different crunch and flavor.

4. Spice it Up: Add a pinch of ground ginger or allspice for an additional flavor kick.

5. Coconut Cream Frosting: For a coconut twist, use coconut cream in place of cream cheese for the frosting.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make this cake a day or two in advance. Just store it covered in the refrigerator until you’re ready to serve.

2. How long does Hawaiian Carrot Pineapple Cake last?

When stored properly, it can last about 3-4 days at room temperature or up to a week in the refrigerator.

3. Can I freeze Hawaiian Carrot Pineapple Cake?

Absolutely! You can freeze the cake for up to 3 months. Just wrap it tightly to avoid freezer burn.

4. Is it necessary to add nuts?

No, it’s entirely up to your preference. If you’re allergic to nuts or don’t like them, you can leave them out without affecting the cake’s integrity.

Hawaiian Carrot Pineapple Cake is not only flavorful but also a joy to make. With its vibrant ingredients and simple instructions, you can create a delightful treat that everyone will love! Enjoy your baking adventure!