Introduction
Hawaiian Carrot Pineapple Cake is a delightful dessert that combines the flavors of moist carrot cake with the tropical essence of pineapple. This cake not only tastes amazing but also offers a beautiful presentation that makes it perfect for gatherings, birthdays, or any special occasion. The blend of spices, sweetness from the carrots and pineapple, and the creamy frosting create a truly memorable treat.
Detailed Ingredients with measures
Carrots, grated – 2 cups
Crushed pineapple, drained – 1 cup
All-purpose flour – 2 cups
Granulated sugar – 1 ½ cups
Brown sugar – 1 cup
Baking soda – 2 teaspoons
Baking powder – 1 teaspoon
Ground cinnamon – 1 teaspoon
Salt – ½ teaspoon
Vegetable oil – 1 cup
Eggs – 4 large
Vanilla extract – 2 teaspoons
Chopped walnuts or pecans (optional) – 1 cup
Cream cheese, softened – 8 oz
Butter, softened – ½ cup
Powdered sugar – 4 cups
Vanilla extract for frosting – 1 teaspoon
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
Step 2: Prepare the Carrots
Grate the carrots finely using a box grater or food processor. Ensure you have enough to measure approximately 2 cups of grated carrots.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk together until thoroughly mixed.
Step 4: Beat the Wet Ingredients
In another bowl, whisk together the sugar, eggs, vanilla extract, and oil until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
Step 6: Fold in Carrots and Pineapple
Gently fold in the grated carrots and crushed pineapple into the cake batter, ensuring an even distribution without over-mixing.
Step 7: Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Step 9: Prepare the Frosting
While the cakes are cooling, prepare the frosting by beating together cream cheese and butter. Gradually add powdered sugar and vanilla extract, beating until smooth and creamy.
Step 10: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting on top, then place the second layer on top and cover the entire cake with the remaining frosting.
Notes
Note 1: Storage
Store the cake in an airtight container in the refrigerator for up to five days.
Note 2: Serving Suggestion
Serve chilled for a refreshing taste, or let it sit at room temperature for about 30 minutes before serving for a softer texture.
Note 3: Optional Toppings
Consider adding toasted coconut or crushed nuts on top of the frosting for an extra layer of flavor and texture.
Cook techniques
Mixing Ingredients
Properly mixing the wet and dry ingredients ensures that the cake has a uniform texture and consistent flavor.
Layering Flavors
Incorporating carrots and pineapple adds moisture and natural sweetness to the cake, enhancing its flavor profile.
Baking Time
Monitoring baking time and temperature is critical for achieving the perfect rise and moist crumb in the cake.
Cooling Properly
Allowing the cake to cool completely before frosting prevents the frosting from melting and helps maintain the cake’s structure.
Frosting Application
Applying the frosting evenly allows for a smooth finish and enhances the overall presentation of the cake.
FAQ
Can I use canned pineapple for the cake?
Yes, canned pineapple works well. Just make sure to drain it properly to avoid excess moisture.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and store it in an airtight container.
What can I substitute for eggs in this recipe?
You can use applesauce, mashed bananas, or a commercial egg replacer as a substitute for eggs.
How do I store leftover cake?
Leftover cake can be stored in an airtight container at room temperature or in the refrigerator for up to a week.
Conclusion
The Hawaiian Carrot Pineapple Cake is a delightful blend of flavors and textures, making it a beloved dessert for any occasion. With its moist consistency and vibrant taste, this cake is sure to impress family and friends alike. Its tropical twist adds a unique flair to traditional carrot cake, inviting everyone to savor each bite.
More recipes suggestions and combination
Hawaiian Coconut Cake
Combine coconut milk and shredded coconut for a cake that embodies the flavors of the tropics.
Carrot Cake with Cream Cheese Frosting
Enhance the classic carrot cake experience by layering it with rich cream cheese frosting.
Banana Pineapple Upside Down Cake
Mix ripe bananas and pineapple slices in a caramelized topping for a twist on the classic upside-down cake.
Tropical Fruit Salad
Pair your cake with a refreshing tropical fruit salad made with kiwi, mango, and pineapple.
Pineapple Coconut Muffins
Bake muffins using crushed pineapple and coconut for a delicious breakfast or snack option.
Carrot Pineapple Smoothie
Blend carrot juice, pineapple, and yogurt for a refreshing drink that mirrors the cake’s flavors.
