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This Hawaiian Carrot Pineapple Cake is the perfect blend of tropical sweetness and classic carrot cake comfort. The moist texture comes from freshly grated carrots and juicy pineapple, while the cream cheese frosting adds just the right amount of tanginess to balance the sweet cake layers.
I first made this cake for my daughter's birthday when she requested something "different but not too different." The Hawaiian twist was an instant hit, and now it's requested at nearly every family gathering we host.
Ingredients
- All purpose flour: Provides structure while keeping the cake tender
- Baking powder and baking soda: Work together for the perfect rise
- Ground cinnamon: Adds that classic warm spice that pairs perfectly with carrots
- Granulated sugar: Provides sweetness and helps create a moist texture
- Large eggs: Bind everything together and add richness
- Vegetable oil: Keeps the cake moist for days after baking
- Finely grated carrots: Add moisture and natural sweetness
- Crushed pineapple: Brings tropical flavor and incredible moisture
- Walnuts: Add delightful crunch and nutty flavor
- Cream cheese and butter: Create an irresistibly creamy frosting
- Powdered sugar: Sweetens the frosting without graininess
- Vanilla extract: Enhances all the flavors in both cake and frosting
How To Make Hawaiian Carrot Pineapple Cake
- Prepare the oven and pan:
- Heat your oven to exactly 175°C for even baking. Take time to properly grease and flour your rectangular baking pan, getting into all corners to ensure easy removal later.
- Mix the dry ingredients:
- Thoroughly whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until completely combined. This ensures even distribution of leavening agents for a perfectly risen cake.
- Create the wet mixture:
- Beat the granulated sugar, eggs, oil, and vanilla in a large bowl until the mixture becomes lighter in color and slightly thickened. This incorporates air for a lighter texture.
- Combine wet and dry ingredients:
- Add the dry ingredients to the wet mixture gradually, folding gently with a spatula. Stop mixing as soon as the flour disappears to avoid developing gluten which would make the cake tough.
- Add the special ingredients:
- Fold in the grated carrots, well drained pineapple, and walnuts with gentle strokes. The moisture from these ingredients will create the signature texture of this cake.
- Bake to perfection:
- Transfer the batter to your prepared pan, smoothing the top for even baking. Bake for 35 to 40 minutes, checking for doneness with a toothpick. Let the cake cool completely before frosting.
- Prepare the frosting:
- Beat the softened cream cheese and butter until completely smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. This creates an irresistible tangy frosting.
- Frost and garnish:
- Spread the cream cheese frosting evenly over the cooled cake, creating decorative swirls if desired. Add pineapple chunks and shredded carrots on top for visual appeal and extra flavor.
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The crushed pineapple is truly the secret star of this recipe. I discovered this ingredient addition from my Hawaiian neighbor who insisted that pineapple was the missing element in my regular carrot cake. She was absolutely right the natural enzymes in pineapple break down proteins in the batter, creating an incredibly tender crumb that simply melts in your mouth.
Storage Tips
This cake actually improves with time as the flavors meld together. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cream cheese frosting firms up when chilled, creating a different but equally delicious texture. Let slices come to room temperature before serving for the best flavor experience.
Pineapple Pointers
Proper draining of pineapple is crucial to this recipe's success. Place crushed pineapple in a fine mesh strainer and press gently with the back of a spoon to remove excess liquid. Too much pineapple juice will make your cake soggy. Save the drained juice for smoothies or cocktails no need to waste that tropical goodness!
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Serving Suggestions
This cake pairs beautifully with a cup of freshly brewed coffee or tea. For a truly tropical experience, serve alongside a scoop of coconut ice cream or a glass of pineapple rum punch. The cake also makes an excellent breakfast treat cut into small squares, a little indulgence to start your day with a smile.
Frequently Asked Questions
- → How do I ensure the cake stays moist?
To keep the cake moist, make sure to use finely grated carrots and fully drain the crushed pineapple before folding them into the batter. Avoid overmixing to preserve the cake's tender texture.
- → Can I substitute walnuts in this recipe?
Yes, you can substitute walnuts with pecans, almonds, or simply omit them if you prefer a nut-free cake. This won't compromise the flavor or texture.
- → How do I prevent cream cheese frosting from becoming runny?
Ensure the cream cheese and butter are softened but not melted before mixing. Gradually add powdered sugar to achieve the desired consistency.
- → Can I make this cake ahead of time?
Absolutely. You can bake the cake base a day in advance and store it at room temperature, wrapped tightly. Frost the cake just before serving.
- → What can I use for garnish besides pineapple chunks?
You can garnish the cake with shredded coconut, chopped nuts, candied ginger, or orange zest for a different decorative touch.
- → Can I use a different pan size for baking?
Yes, you can use round or square pans instead, but adjust the baking time accordingly. Monitor with a toothpick to check doneness.