Description
Hawaiian Carrot Pineapple Cake
Celebrate any occasion with this flavorful Hawaiian Carrot Pineapple Cake! Fresh pineapple and carrots make this dessert both sweet and satisfying.
Ingredients:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup sugar
3 eggs
1/2 cup oil
1 cup pineapple bits
2 cups grated carrots
Instructions:
Preheat oven to 180°C. Grease cake pans.
Combine flour, baking soda, cinnamon, and nutmeg.
Whisk eggs, sugar, and oil. Stir in pineapple and carrots.
Mix dry and wet ingredients. Pour into pans.
Bake for 25-30 minutes. Frost once cooled.
#SweetCelebrationCake
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, preheat your oven to 180°C (350°F) and thoroughly grease two 8-inch round cake pans. In a medium bowl, whisk together the 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. In a larger mixing bowl, vigorously whisk the 3 eggs with the 1 cup of sugar until slightly pale and thickened. Gradually whisk in the 1/2 cup of oil until fully incorporated. Gently fold in the 1 cup of pineapple bits (drained if using canned) and the 2 cups of freshly grated carrots. Add the dry flour mixture to the wet ingredients in two batches, folding gently with a spatula until just combined—do not overmix. Divide the batter evenly between the prepared pans. Bake on the center rack 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 turning them out onto a wire rack to cool completely before frosting.
Serving Suggestions
This versatile cake pairs beautifully with several toppings. A classic cream cheese frosting is the perfect tangy complement. For a lighter option, serve slices with a dollop of whipped coconut cream and a sprinkle of toasted macadamia nuts. It also makes an excellent brunch dessert when served slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
How-to Summary
In short: Mix dry ingredients. Whisk wet ingredients, fold in pineapple and carrots. Combine wet and dry mixes gently. Bake in greased pans at 180°C for 25-30 minutes. Cool completely before frosting.
Frequently Asked Questions
Can I use canned crushed pineapple?
Yes, but ensure you drain it very well. Excess liquid can make the batter too wet and dense.
Can I make this cake in a different pan?
Absolutely. A 9×13-inch rectangular pan works well; baking time may increase to 35-40 minutes.
How should I store the finished cake?
Store frosted cake in an airtight container in the refrigerator for up to 5 days due to the dairy in frosting.
Can I add nuts or raisins?
Yes, fold in 1/2 cup of chopped walnuts, pecans, or raisins with the carrots and pineapple for added texture.
Can I make it ahead of time?
The unfrosted cakes freeze beautifully for up to 3 months. Thaw overnight before frosting.
Common Mistakes to Avoid
Avoid these pitfalls: Overmixing the batter, which develops gluten and leads to a tough cake. Forgetting to drain pineapple, resulting in a soggy texture. Adding frosting before the cakes are completely cool, as it will melt and slide off. Measuring flour incorrectly; spoon it into the measuring cup and level it off for accuracy.
Conclusion
This Hawaiian Carrot Pineapple Cake is a delightful twist on a classic, offering a perfect balance of sweetness and spice. Its moist texture and tropical flavors make it a standout dessert for any gathering. By following the detailed guide and tips provided, you can confidently create a stunning, delicious cake that is sure to impress your guests and become a requested favorite.