Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In another bowl, beat the eggs, then mix in the vegetable oil, grated carrots, drained crushed pineapple, and vanilla extract until fully incorporated.
- Combine the wet and dry ingredients, stirring gently until just combined. If you’re including nuts and coconut, fold them in now.
- Evenly divide the batter between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Frost with cream cheese frosting, or simply enjoy plain!
Best ways to enjoy it
When it comes to serving your Hawaiian Carrot Pineapple Cake, the options are endless! You can frost it with a tangy cream cheese frosting for an extra layer of flavor. A light dusting of powdered sugar also makes for an elegant touch. Pair it with fresh fruit or a scoop of vanilla ice cream for that refreshing contrast. This cake also works wonderfully as a breakfast treat or snack, served alongside a cup of coffee or tea.
Storage and reheating tips
To keep your Hawaiian Carrot Pineapple Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers, your cake can be refrigerated to extend its shelf life. For longer storage, consider freezing individual slices. Just wrap them in plastic wrap and foil before placing them in the freezer. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds.
Helpful cooking tips
For the best results, make sure to use fresh carrots and drain the pineapple thoroughly to prevent excess moisture in your cake. It’s important not to overmix the batter—combine until just blended to ensure a light and fluffy texture. If you’re adding walnuts or coconut, lightly toasting these ingredients enhances their flavor and adds a delightful crunch.
Creative twists
Feel free to get creative with this cake! You can add additional spices like nutmeg for a warming effect or substitute half of the oil with applesauce for a lighter version. If you want to change the flavor profile, consider swapping the crushed pineapple for ripe mashed bananas or even finely chopped mango. The possibilities are endless!
Common questions
What is the prep time for Hawaiian Carrot Pineapple Cake?
The prep time is about 20 minutes, and the baking time typically ranges from 25 to 30 minutes.
Can I make this cake in advance?
Absolutely! You can bake the cakes ahead of time and store them in the fridge for up to 3 days. Just frost them before serving for the best flavor.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend in equal amounts. Just make sure it doesn’t contain xanthan gum, or add a small amount based on the package instructions.
With its vibrant flavors and delightful texture, this Hawaiian Carrot Pineapple Cake is bound to become a household favorite. Give it a try, and enjoy the taste of paradise in every bite!
