Oh my goodness, let me tell you about the magic of Hawaiian flavors! There’s something so delightful about the combination of sweet, juicy pineapple and the earthy goodness of carrots that just makes my heart sing. This hawaiian carrot pineapple cake is like a tropical vacation for your taste buds! It’s moist, flavorful, and packed with the goodness of carrots and pineapple, which means you can totally justify having that extra slice, right? Plus, it’s super easy to whip up—just mix everything together and pop it in the oven. Trust me, if you’re looking for a dessert that will impress your family and friends, this cake is the way to go! You’ll be dreaming of sunny beaches and swaying palm trees with every bite.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

How to Prepare *Hawaiian Carrot Pineapple Cake*

Alright, let’s dive into the fun part—making this delicious hawaiian carrot pineapple cake! It’s so straightforward that you’ll be amazed at how quickly it comes together. First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important so the cake bakes evenly and comes out just right.

Step-by-Step Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Give it a good whisk to mix everything together!
2. Next, add in 1 cup of vegetable oil, 4 large eggs, and 1 teaspoon of vanilla extract. Now, mix it all up until it’s super smooth. This takes just a minute or two!
3. Now for the fun part! Stir in 2 cups of grated carrots, 1 cup of crushed pineapple (make sure it’s drained), and 1 cup of chopped walnuts. Make sure everything is evenly distributed in the batter.
4. Pour the luscious batter into a greased 9×13 inch baking pan, spreading it out evenly. It’s going to look so inviting!
5. Pop it into your preheated oven and bake for about 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—no batter sticking to it, just a little crumb is perfect!
6. Once it’s baked, let the cake cool in the pan for a bit before transferring it to a wire rack. This cooling step is crucial to keep it nice and moist. Once it’s cool, it’s ready to slice and serve!

Nutritional Information

When it comes to enjoying a slice of this delightful hawaiian carrot pineapple cake, it’s nice to know a little about what you’re indulging in! Each slice packs around 320 calories, with about 15g of fat and 4g of protein. You’ll also find 45g of carbohydrates and 25g of sugar, which adds to that sweet, tropical flavor we all love. Keep in mind, these values are estimates and can vary based on your specific ingredients and serving sizes. But hey, it’s a cake—let’s enjoy it guilt-free!

Why You’ll Love This Recipe

• Quick preparation—mix, pour, and bake!
• Deliciously moist with the perfect balance of sweet pineapple and hearty carrots.
• Tropical flavors that transport you straight to a sunny beach!
• Crowd-pleaser—perfect for parties or family gatherings.
• Flexibility to add your favorite nuts or toppings for a personal touch.
• Great as a dessert or a sweet snack any time of day.

Tips for Success

To make your hawaiian carrot pineapple cake the absolute best it can be, here are some of my favorite tips! First, don’t skip the grating of fresh carrots—it’s key to achieving that moist texture we all love! If you’re short on time, pre-grated carrots work too, but fresh is always better. Also, be sure to thoroughly drain the crushed pineapple to prevent your batter from becoming too watery; we want that perfect cake consistency!

If you’re looking for a little twist, feel free to substitute half of the vegetable oil with applesauce for a lighter version. And don’t be afraid to play with the nuts—pecans or macadamia nuts would be delicious alternatives! Lastly, keep an eye on your cake during the last few minutes of baking; ovens can vary, and you want it just right. Happy baking!

Variations

Now, let’s get a little adventurous with this hawaiian carrot pineapple cake! One of my favorite things about this recipe is how easily it can be customized. For a delightful twist, try adding 1 cup of shredded coconut to the batter; it brings that tropical vibe to a whole new level! If you’re a fan of nuts, swap out the walnuts for macadamia nuts or pecans for a different crunch. You can even mix in some raisins or dried cranberries for a pop of sweetness.

Feeling a bit spicy? Add in 1/2 teaspoon of nutmeg or some ginger powder for an extra kick. And for those who adore cream cheese frosting, feel free to top your cake with a luscious layer after it cools! The options are endless, so let your creativity run wild and make this cake truly your own!

Serving Suggestions

When it comes to enjoying your hawaiian carrot pineapple cake, I’ve got a few delightful pairings that will elevate your experience! For a refreshing twist, serve it alongside a scoop of creamy vanilla ice cream—it’s like a tropical dream come true! If you’re in the mood for something a bit more adventurous, try it with a dollop of coconut whipped cream for that extra island flair.

As for beverages, nothing complements this cake better than a chilled glass of pineapple juice or a light iced tea with a hint of lemon. Trust me, these combinations will have you feeling like you’re lounging on a beach in Hawaii with every bite!

Storage & Reheating Instructions

Storing your leftover hawaiian carrot pineapple cake is super simple! Just make sure to let the cake cool completely before you wrap it up. I recommend placing it in an airtight container or covering it tightly with plastic wrap to keep all that moisture locked in. It should stay fresh in the fridge for about 3-4 days, but trust me, it won’t last that long because it’s so delicious!

If you want to enjoy it later, you can also freeze individual slices. Just wrap each piece tightly in plastic wrap and then place them in a freezer bag. They’ll be good for up to 2 months! When you’re ready to indulge again, simply thaw in the fridge overnight. No need to reheat, just enjoy it cold, or you can warm it up in the microwave for about 10-15 seconds for a cozy treat. Enjoy every bite!

Hawaiian Carrot Pineapple Cake: 5 Steps to Tropical Bliss

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• Autor: Julia marin
• Całkowity Czas: 1 hour 10 minutes
• Ustępować: 12 servings 1x
• Dieta: Wegańskie

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Opis

A delicious Hawaiian carrot pineapple cake with tropical flavors.

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Składniki

Skala 1x2x3x

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

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Instrukcje

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add oil, eggs, and vanilla to the dry ingredients and mix well.
4. Stir in grated carrots, crushed pineapple, and walnuts.
5. Pour the batter into a greased 9×13 inch baking pan.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool before serving.

Uwagi

• Store leftovers in an airtight container.
• Can be topped with cream cheese frosting.

• Czas Przygotowania: 20 minutes
• Czas gotowania: 50 minutes
• Kategoria: Dessert
• Sposób: Baking
• Kuchnia: Hawaiian

Zasilanie

• Wielkość porcji: 1 slice
• Kalorie: 320
• Cukier: 25g
• Sód: 200mg
• Kwasy: 15g
• Nasycony tłuszcz: 2g
• Tłuszcze Nienasycone: 10g
• Tłuszcze trans: 0g
• Węglowodany: 45g
• Włókno: 2g
• Białko: 4g
• Cholesterol: 25mg

Słowa kluczowe: hawaiian carrot pineapple cake