Directions to follow
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, drained crushed pineapple, shredded coconut, and optional chopped walnuts.
- Gradually mix the dry ingredients into the wet ingredients until just combined; be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and cool completely on wire racks.
- Optional: Frost with cream cheese frosting and enjoy!
Best ways to enjoy it
When it comes to serving your Hawaiian Carrot Pineapple Cake, consider a few creative ideas to really make it special. A simple dusting of powdered sugar on top can offer a lovely finish, or serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit, like sliced strawberries or a fruit salad, pairs exceptionally well to enhance the tropical vibes.
How to store & freeze
To keep your Hawaiian Carrot Pineapple Cake fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers and want to save them for later, consider wrapping slices in plastic wrap and then placing them in the freezer. This way, they can last for up to three months! When you’re ready to enjoy a slice, simply thaw at room temperature.
Tips for success
- Grating Carrots: Ensure your carrots are finely grated for better texture in the cake. Too large pieces can make the cake dense.
- Proper Mixing: Avoid overmixing once you combine the dry and wet ingredients. This will help keep the cake light and fluffy.
- Measuring Flour: Spoon the flour into the measuring cup and level it with a knife instead of scooping directly from the bag to avoid using too much.
Creative twists
Feel free to get adventurous with this recipe! Try adding crushed nuts and dried fruits like raisins for added texture. You could even swap out the coconut for chocolate chips for a more decadent dessert. For those with dietary preferences, consider making it vegan by replacing the eggs with flaxseed meal mixed with water and using a plant-based oil.
Common questions
How long does it take to prepare?
Preparing Hawaiian Carrot Pineapple Cake typically takes around 15 minutes, while baking time is about 30-35 minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the layers in advance, let them cool, and then store them tightly wrapped in the fridge for up to three days before frosting and serving.
What can I substitute for eggs?
For a vegan version, you can use 1/4 cup applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
Hawaiian Carrot Pineapple Cake is not only a treat that tantalizes the taste buds but also a wonderful addition to any dessert table. Enjoy the process of baking, and more importantly, relish in the joy this cake will bring to those who gather around your table!
