Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well incorporated.
3. In another bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until thoroughly mixed.
4. Fold the grated carrots, crushed pineapple, and nuts (if using) into the wet ingredients.
5. Gently add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. Top with cream cheese frosting if desired for an extra creamy finish.

Best ways to enjoy it

When it comes to serving your Hawaiian Carrot Pineapple Cake, there are several creative ideas to consider. This cake is delicious on its own, but you can elevate it further by adding a generous layer of cream cheese frosting. Garnish with toasted coconut flakes or crushed walnuts for added texture.

Pair your cake with a refreshing fruit salad or serve alongside a scoop of vanilla ice cream. A warm cup of chai or herbal tea also complements the spicy notes of cinnamon beautifully.

How to store & freeze

To keep your Hawaiian Carrot Pineapple Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it, where it will last up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container. They’ll keep well for up to 3 months. Just remember to let them thaw in the fridge before serving!

Helpful cooking tips

Here are some pro tips to ensure your Hawaiian Carrot Pineapple Cake turns out perfectly every time:

• Ensure your ingredients are at room temperature for better mixing and texture.
• Avoid overgrating your carrots; a coarse grate will keep the cake more textured and less mushy.
• For a vibrant tropical taste, consider adding shredded coconut to the batter.
• If you want to experiment, try swapping out the walnuts for macadamia nuts for a true Hawaiian feel.

Creative twists

Feeling adventurous in the kitchen? Here are a few variations to switch things up:

• Add a teaspoon of nutmeg for an extra level of spice.
• Use Greek yogurt instead of oil for moisture with a protein boost.
• Explore different frostings: a pineapple glaze or whipped cream can offer a lighter finish.
• Create a layered cake with a pineapple filling between the layers for a tropical surprise.

Common questions

What’s the prep time for this cake?

The total prep time takes about 20-25 minutes, with an additional bake time of 30-35 minutes.

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to finely chop and drain the fresh pineapple to avoid excess moisture.

Is it possible to make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend to enjoy this cake without gluten.

Now you’re ready to create your own Hawaiian Carrot Pineapple Cake! Enjoy every moist, flavorful bite, and share the joy with others.