Oh my goodness, let me tell you about this Hawaiian carrot pineapple cake! It’s like a tropical vacation on a plate! The combination of sweet, juicy pineapple with the warmth of grated carrots and the crunch of walnuts is simply magical. Each bite is bursting with flavor, and the aroma while it bakes is absolutely divine—you’ll have everyone wandering into the kitchen, trying to figure out what you’re up to! This cake is perfect for gatherings, whether it’s a birthday party, a potluck, or just a cozy family dinner. Trust me, once you serve this cake, it’ll be the star of the show, bringing smiles and happy bellies all around. I can’t wait for you to try it!
Ingredients for Hawaiian Carrot Pineapple Cake
Gather these delightful ingredients to create your tropical masterpiece! Here’s what you’ll need:
- 2 cups all-purpose flour: This forms the base of our cake, giving it structure.
- 2 cups sugar: Sweetens the cake beautifully, balancing the flavors.
- 1 teaspoon baking powder: Helps the cake rise and become fluffy.
- 1 teaspoon baking soda: Works with the acidity of the pineapple to add lift.
- 1 teaspoon salt: Enhances all the flavors, making them pop!
- 1 teaspoon cinnamon: Adds a warm, comforting spice that pairs perfectly with the other ingredients.
- 4 large eggs: Provides moisture and richness to the cake.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 2 cups grated carrots: Adds natural sweetness and a lovely texture.
- 1 cup crushed pineapple, drained: Brings that tropical flair—make sure to drain it to avoid excess moisture!
- 1 cup chopped walnuts: For a delightful crunch and nutty flavor.
- 1 teaspoon vanilla extract: A touch of vanilla adds depth to the overall taste.
How to Prepare Hawaiian Carrot Pineapple Cake
Preheat and Mix Dry Ingredients
First things first—preheat your oven to 350°F (175°C). This step is crucial because it ensures your cake rises perfectly! While that’s heating up, grab a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until everything is well combined. I love to take a moment here to really mix it well; it helps distribute the baking powder and baking soda evenly, leading to a fluffy cake!
Prepare Wet Ingredients
Now, let’s move on to the wet ingredients! In a separate bowl, beat those four large eggs until they’re nice and frothy—it’s like a mini workout for your arms! Then, mix in the vegetable oil and vanilla extract. I find that using a whisk works wonders here—it helps to integrate everything smoothly. You want to make sure this mixture is combined well for the best texture!
Combine Wet and Dry Mixtures
Time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold in the grated carrots, crushed pineapple, and chopped walnuts. Be careful not to overmix; you want to keep that airy texture. I usually use a spatula for this part—it’s perfect for folding without deflating the batter. Just think of how delicious it’ll be when those flavors meld together!
Bake the Cake
Once everything is combined, pour the batter into a greased cake pan. Make sure it’s evenly spread out for a uniform bake. Pop it in the oven and let it bake for 45-50 minutes. The aroma will start to fill your kitchen, and you’ll just know it’s going to be good! Keep an eye on it, and check for doneness by inserting a toothpick in the center—it should come out clean. Once it’s done, let it cool in the pan for a bit before transferring it to a wire rack to cool completely. You’re almost there!
Tips for Success with Hawaiian Carrot Pineapple Cake
- Use fresh ingredients: Fresh carrots and pineapple will enhance the flavor and moisture of the cake, making it even more delicious.
- Don’t skip the draining: Ensure you drain the crushed pineapple well to avoid a soggy cake. You want that perfect balance of moisture!
- Grate the carrots finely: The finer the carrots, the better they’ll blend into the cake, adding sweetness without overwhelming texture.
- Cool completely: Allow the cake to cool completely before slicing. This helps it set and makes for cleaner slices.
- Experiment with add-ins: Feel free to mix in some shredded coconut or swap out walnuts for pecans for a different twist on flavors.
- Store properly: Keep any leftovers in an airtight container in the refrigerator to maintain freshness for up to a week.
Nutritional Information Disclaimer
Just a little heads up—nutrition facts can vary quite a bit based on the specific ingredients and brands you use. So while I’ve provided some general information about the Hawaiian carrot pineapple cake, keep in mind that the precise data might not be 100% accurate. If you’re tracking your nutritional intake closely, it’s always a good idea to check the labels on your ingredients. But don’t let that deter you from making this delicious cake! It’s all about enjoying the flavors and the joy it brings to your gatherings.
FAQ Section
Can I use fresh pineapple?
Absolutely! Using fresh pineapple can elevate your Hawaiian carrot pineapple cake to a whole new level. Fresh pineapple offers a brighter, more vibrant flavor compared to canned, which often has added sugars and preservatives. Plus, the juicy chunks will blend beautifully into the cake, creating delightful bursts of tropical goodness! Just make sure to chop it finely and drain any excess juice to keep your cake from getting soggy.
How should I store leftovers?
To keep your cake fresh and delicious, store any leftovers in an airtight container. If you have a slice or two (or more!) left, just pop them in the fridge. They’ll stay good for about a week. If you want to keep it for a longer period, you can also freeze individual slices. Just wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw in the fridge overnight, and they’ll taste as good as fresh!
Can I add frosting?
Oh, yes! Adding frosting can take your Hawaiian carrot pineapple cake to the next level of sweetness and indulgence. A cream cheese frosting pairs perfectly with the tropical flavors, adding a creamy and slightly tangy contrast. You could also try a simple vanilla buttercream or even a coconut frosting for a fun twist! Just remember, the cake is already sweet and flavorful, so you might want to go easy on the frosting to let that delicious cake flavor shine through.
Why You’ll Love This Recipe
- Tropical flavors: Each bite is like a mini-vacation, with the sweet pineapple and warm spices bringing sunny vibes to your table.
- Simple to make: With just a handful of ingredients and easy steps, this cake is perfect for both seasoned bakers and newbies alike!
- Perfect for any occasion: Whether it’s a birthday, a potluck, or just a Tuesday treat, this cake is a crowd-pleaser that never fails to impress.
- Moist and flavorful: The combination of grated carrots and crushed pineapple keeps the cake incredibly moist, making it a delight to eat.
- Versatile add-ins: Feel free to get creative! You can toss in coconut, swap out nuts, or even add a touch of citrus zest for a fun twist.
- Great for leftovers: This cake stays delicious for days in the fridge, making it an excellent choice for meal prep or sweet snacking!
Equipment List
Before you dive into making this delicious Hawaiian carrot pineapple cake, make sure you have these essential tools on hand. They’ll help you create your tropical masterpiece with ease!
- Mixing bowls: A large bowl for combining dry ingredients and a medium bowl for the wet ingredients are a must.
- Whisk: Perfect for beating eggs and mixing wet ingredients smoothly.
- Spatula: Ideal for folding in the carrots, pineapple, and walnuts without deflating the batter.
- Measuring cups and spoons: Accurate measurements are key to a successful cake, so don’t skimp on these!
- Grater: For shredding those fresh carrots to add sweetness and texture to your cake.
- Cake pan: A standard 9×13 inch or two 9-inch round pans will work beautifully for this recipe.
- Toothpick or cake tester: To check for doneness when your cake is baking—this little tool is a game-changer!
With these tools ready, you’re all set to whip up a delightful dessert that’s sure to impress!
Serving Suggestions
Now that you’ve whipped up this delightful Hawaiian carrot pineapple cake, let’s talk about how to make your dessert spread even more amazing! Here are some tasty ideas to elevate your serving experience:
- Fresh fruit salad: A vibrant mix of tropical fruits like mango, kiwi, and berries will complement the cake’s flavors perfectly. The freshness will balance the sweetness of the cake beautifully!
- Coconut whipped cream: Light and airy, this creamy topping adds a luscious, tropical twist. Just whip up some coconut cream with a touch of sugar and vanilla for a dreamy accompaniment.
- Vanilla ice cream: A scoop of vanilla ice cream served alongside a warm slice of cake is pure bliss! The cold creaminess pairs so well with the moist, spiced cake.
- Herbal tea: Consider serving the cake with a refreshing herbal tea, like peppermint or chamomile. The soothing flavors make for a lovely contrast to the sweetness of the cake.
- Lightly spiced coffee: A cup of coffee with a hint of cinnamon or nutmeg can enhance the tropical spices in the cake, making each bite even more delightful!
Feel free to mix and match these ideas to create the perfect dessert experience. Enjoy every bite and the smiles they’ll bring!
For more delicious recipes, check out our classic vanilla sponge cake or New York-style cheesecake!
Imprimer
Hawaiian Carrot Pineapple Cake: 5 Reasons to Love It
- Temps Total: 1 hour 10 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A delicious Hawaiian carrot pineapple cake with tropical flavors.
Ingrédients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs and mix in oil and vanilla.
- Combine wet and dry ingredients, then fold in carrots, pineapple, and walnuts.
- Pour batter into a greased cake pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Use fresh pineapple for a better flavor.
- Add cream cheese frosting for extra sweetness.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Hawaiian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 18g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: hawaiian carrot pineapple cake
