why make this recipe

Hawaiian Carrot Pineapple Cake is a delightful treat that combines the warm flavors of carrot and the tropical sweetness of pineapple. This cake is moist, flavorful, and perfect for any occasion. It’s an excellent choice for birthdays, picnics, or just a sweet snack at home. Plus, it’s easy to make with simple ingredients, making it a great recipe for both novice and experienced bakers.

how to make Hawaiian Carrot Pineapple Cake

Ingredients :

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup grated carrots
• 1 cup crushed pineapple
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the all-purpose flour, baking powder, baking soda, and ground cinnamon.
3. In another bowl, whisk together the grated carrots, crushed pineapple (with juice), sugar, vegetable oil, eggs, and vanilla extract until well mixed.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chopped walnuts if using.
6. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow to cool before serving.

how to serve Hawaiian Carrot Pineapple Cake

Serve Hawaiian Carrot Pineapple Cake at room temperature or chilled. You can add a light dusting of powdered sugar on top or serve it with whipped cream or a scoop of vanilla ice cream for added richness. It is also great on its own, showcasing its natural flavors.

how to store Hawaiian Carrot Pineapple Cake

To store Hawaiian Carrot Pineapple Cake, place it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For even longer storage, consider freezing the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.

tips to make Hawaiian Carrot Pineapple Cake

• Make sure to use fresh, grated carrots for better flavor and texture.
• If you want a sweeter cake, feel free to increase the sugar slightly.
• Ensure that you measure the crushed pineapple correctly; too much liquid can make the cake too wet.
• If you want a creamier texture, consider adding cream cheese frosting on top.

variation

You can add coconut for a more tropical flavor or substitute the walnuts with raisins for another delicious twist. This cake can also be made gluten-free by using a gluten-free all-purpose flour blend.

FAQs

Q1: Can I make this cake in advance?
A: Yes, you can bake the cake a day ahead. Just store it in an airtight container until you are ready to serve.

Q2: Is it necessary to frost the cake?
A: No, frosting is not necessary, but adding a cream cheese frosting can enhance the flavor if you prefer a sweeter cake.

Q3: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple. Just make sure to crush it and remove any excess juice before adding it to the batter.