Irresistible Hawaiian Carrot Pineapple Cake Recipe

There’s something magical about the scent of a freshly baked Hawaiian Carrot Pineapple Cake wafting through your kitchen. Picture this: warm, sweet, and slightly spiced aromas dance together, inviting everyone to gather around like moths to a flame. The soft, moist texture of the cake, combined with bursts of juicy pineapple and the crunch of carrots, creates a symphony of flavors that will make even the pickiest eaters swoon.

Now, let’s be honest—this cake is not just a dessert; it’s an experience! I remember the first time I tried making it for a gathering. My friends were skeptical at first (I mean, carrot in cake? Really?), but one bite and they were raving about it like it was the best thing since sliced bread. Perfect for birthdays, brunches, or any day that needs a sprinkle of joy, this cake promises to be a crowd-pleaser that leaves everyone asking for seconds.

Ingredients for Hawaiian Carrot Pineapple Cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base for our cake; use unbleached flour for a richer flavor.
• Granulated Sugar: Sweetens the cake perfectly; feel free to adjust if you prefer less sweetness.
• Baking Powder: Helps our cake rise and gives it that fluffy texture we love.
• Baking Soda: Works alongside baking powder for leavening; don’t skip this!
• Ground Cinnamon: Adds warmth and spice—think cozy vibes in every bite.
• Salt: Just a pinch enhances all other flavors beautifully.
• Vegetable Oil: Keeps the cake moist and tender; you could also use melted coconut oil for an extra tropical twist.
• Eggs: Bind everything together; use large eggs for best results.
• Grated Carrots: Fresh grated carrots provide natural sweetness and moisture—no one likes a dry cake!
• Canned Pineapple Chunks: Make sure to drain them well to avoid excess moisture; these add sweetness and juiciness.

For the Cream Cheese Frosting:

• Vegan Cream Cheese: For luscious creaminess without animal products; perfect for frosting!
• Powdered Sugar: Sweetens up our frosting while keeping it smooth.
• Vanilla Extract: A splash adds depth to our frosting flavor—so good!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hawaiian Carrot Pineapple Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Grab two round cake pans (9-inch works best) and grease them with nonstick spray or butter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined. This is where the magic begins!

Step 3: Combine Wet Ingredients

In another bowl, mix vegetable oil with eggs until frothy. Add in those grated carrots and drained pineapple chunks. Stir until everything is well incorporated.

Step 4: Unite Mixtures

Pour the wet ingredients into your dry ingredients. Gently fold them together until just combined—overmixing can lead to tough cake (and nobody likes tough cake).

Step 5: Bake Away

Divide your batter evenly between the prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Frost

Once baked to perfection, let them cool in their pans for about ten minutes before transferring them onto wire racks. While cooling, whip up your vegan cream cheese frosting by mixing vegan cream cheese with powdered sugar and vanilla extract until smooth. Once cooled completely, frost your cakes generously!

Transfer slices onto plates and watch them disappear faster than you can say “Hawaiian Carrot Pineapple Cake.”

Enjoy this delightful treat with family or friends—it’s bound to brighten someone’s day!

Perfecting the Cooking Process

To achieve cake perfection, start by mixing the dry ingredients together first. While they mingle, whip up the wet ingredients separately. Then, fold them together gently to keep that fluffy texture. Bake until golden brown and aromatic—your kitchen will thank you!

Add Your Touch

Feel free to customize this cake with your favorite nuts or dried fruits such as walnuts or coconut flakes. You can also swap the all-purpose flour for whole wheat for a healthier twist. The possibilities are endless and delicious!

Storing & Reheating

Store leftover Hawaiian Carrot Pineapple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for a warm treat!

Sharing this recipe reminds me of my sister’s birthday last year when I whipped up this cake as a surprise. Her face lit up like a thousand suns when she took her first bite; priceless!

FAQs:

What is Hawaiian Carrot Pineapple Cake?

Hawaiian Carrot Pineapple Cake is a delightful dessert that combines the sweetness of pineapple with the earthiness of carrots. This cake features moist layers infused with pineapple chunks and grated carrots, providing a unique texture and flavor. Often topped with a rich cream cheese frosting, it’s perfect for celebrations or casual gatherings. The tropical twist from the pineapple sets this cake apart from traditional carrot cakes, making it a favorite for those who enjoy fruity desserts.

How do I store Hawaiian Carrot Pineapple Cake?

To store Hawaiian Carrot Pineapple Cake, let it cool completely before covering it with plastic wrap or placing it in an airtight container. Store the cake in the refrigerator if you have cream cheese frosting, as this helps maintain its freshness. It can typically last up to five days in the fridge. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap followed by aluminum foil for up to three months.

Can I make Hawaiian Carrot Pineapple Cake gluten-free?

Yes, you can make Hawaiian Carrot Pineapple Cake gluten-free by substituting regular flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free, including baking powder and any added spices. The moisture from the carrots and pineapple will help keep your cake tender and flavorful despite the gluten-free modifications. Just be mindful of the baking time as it may vary slightly.

What variations can I try for Hawaiian Carrot Pineapple Cake?

You can customize Hawaiian Carrot Pineapple Cake in various ways to suit your taste preferences. Consider adding nuts like walnuts or pecans for added crunch. You can also incorporate shredded coconut to enhance its tropical flavor. For a more vibrant taste, mix in spices such as cinnamon or nutmeg. If you prefer a lighter option, substitute some of the oil with unsweetened applesauce while keeping the cake moist and delicious.

Conclusion for Hawaiian Carrot Pineapple Cake:

Hawaiian Carrot Pineapple Cake is a scrumptious dessert that beautifully blends flavors and textures from pineapple and carrots. This cake stands out due to its moistness and unique taste profile, making it a hit at any gathering. Storing leftovers properly ensures you can enjoy this treat even days later. With simple substitutions, you can also cater to dietary preferences without sacrificing flavor. Explore variations to create your perfect version of this delightful cake!

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Hawaiian Carrot Pineapple Cake

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Hawaiian Carrot Pineapple Cake is a tropical treat that beautifully marries the sweetness of pineapple with the earthy goodness of carrots. This moist cake, infused with juicy pineapple chunks and freshly grated carrots, is topped with creamy vegan cream cheese frosting, creating a delightful dessert for any occasion. Perfect for birthdays, brunches, or simply as a sweet indulgence, this recipe will brighten your day and leave everyone asking for seconds.

• Total Time: 45 minutes
• Yield: Approximately 18 servings 1x

Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 cup vegetable oil (or melted coconut oil)
• 4 large eggs
• 2 cups grated carrots
• 1 cup canned pineapple chunks (drained)
• 8 oz vegan cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, beat oil and eggs until frothy; then mix in grated carrots and drained pineapple until well combined.
4. Gently fold wet ingredients into dry ingredients until just combined.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes before transferring to wire racks. Frost with vegan cream cheese frosting once completely cooled.

• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 290
• Sugar: 24g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg