Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, optional chopped nuts, and shredded coconut.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Frost with your favorite cream cheese frosting if desired.
Best ways to enjoy it
This Hawaiian Carrot Pineapple Cake can be served in various delightful ways. Plate the cake with a generous dollop of cream cheese frosting for those with a sweet tooth, or serve it plain for a lighter option. Pair it with fresh fruit or coconut sorbet to enhance the tropical theme. A scoop of vanilla ice cream alongside a slice can also elevate the eating experience!
Storage and reheating tips
To keep your Hawaiian Carrot Pineapple Cake fresh, store it in an airtight container at room temperature if you plan to eat it within a couple of days. For longer storage, it can be frozen for up to three months. Make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to enjoy, thaw the cake overnight in the refrigerator and allow it to come to room temperature before serving.
Helpful cooking tips
To ensure the best result, here are some practical tips:
- Always drain the crushed pineapple well to avoid excess moisture, which can make the cake soggy.
- Grating fresh carrots rather than using pre-packaged shreds can yield a fresher flavor.
- If you’re short on time, you can make this batter a day ahead and bake it when convenient. Just store the batter in the refrigerator overnight.
Creative twists
Feel free to experiment with this recipe! You could add crushed pecans or walnuts for a nutty crunch, swap the pineapple for shredded mango for a different tropical flavor, or use a spice cake mix instead of all-purpose flour to deepen the flavor. A dash of vanilla extract can also enhance the overall aroma and taste.
Your questions answered
How long does it take to make Hawaiian Carrot Pineapple Cake?
From prep to serving, you can expect the process to take about 1.5 hours, including baking and cooling time.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but keep in mind it may alter the texture slightly, making it denser.
How should I store leftovers?
Leftovers should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake as mentioned earlier.
Enjoy baking and indulging in this delicious Hawaiian Carrot Pineapple Cake — it’s sure to be a delightful treat for any occasion!
