Directions to follow
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if you’re using them.
- Pour the batter into the prepared baking pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- For the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until you achieve a smooth consistency.
- Once the cake has cooled, spread the cream cheese frosting over the top. For the final touch, garnish with pineapple chunks and shredded carrots.
Best ways to enjoy it
To serve your Hawaiian Carrot Pineapple Cake, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. It also makes a fantastic afternoon tea treat, served alongside a fresh fruit platter or a cup of herbal tea. For special occasions, consider layering this cake with some fresh fruits in between to appeal to the eye as well as the palate!
How to store
To store any leftovers (if you have any!), keep the cake in an airtight container in the refrigerator for up to a week. If you want to enjoy it later, you can freeze the cake without frosting for up to three months. Just make sure to wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. To thaw, simply leave it in the refrigerator overnight before frosting and serving.
Helpful cooking tips
- Ensure your ingredients are at room temperature before mixing. This helps them blend better and contributes to a lighter texture.
- Don’t overmix the batter once you’ve added the dry ingredients; mix until just combined for a fluffier cake.
- If you like a hint of extra flavor, consider adding a pinch of nutmeg or a tablespoon of coconut flakes to the batter.
Creative twists
Looking to add your own flair? Try substituting half of the granulated sugar with brown sugar for a deeper caramel flavor. You can also incorporate shredded coconut into the batter for that tropical vibe. For a fun variation, consider making mini cakes in muffin tins, perfect for individual servings at parties!
Common questions
How long does it take to prepare?
The total preparation time for this cake is about 15 minutes, with a baking time of 35-40 minutes. So, you can easily have this cake ready for any occasion in under an hour!
Can I use fresh pineapple instead of canned?
Absolutely! If you have fresh pineapple, just make sure to finely chop it and drain any excess juice to keep your batter from becoming too wet.
What’s the best way to freeze the cake?
The best method is to freeze the cake without frosting. Wrap it well in plastic wrap and then aluminum foil. Once ready to enjoy, thaw it in the fridge overnight then add your frosting before serving.
Now you’re all set to bake this delightful Hawaiian Carrot Pineapple Cake! Enjoy every bite!
