Pineapple Carrot Cream Cake

Moist, vibrant, and rich in flavor, this Hawaiian Pineapple Carrot Cream Cake combines the natural sweetness of carrots with the tropical brightness of pineapple, all wrapped in a warmly spiced batter. It’s a nostalgic favorite that brings family and friends together, whether you serve it for birthdays, brunches, or casual get-togethers.

Why You’ll Love This Recipe

• Tropical twist: Crushed pineapple adds fruity depth and natural moisture.
• Classic flavor combo: Cinnamon, nutmeg, and ginger pair beautifully with carrots.
• Soft and moist: Grated carrots and oil create an ultra-tender crumb.
• Easy to make: Simple steps and ingredients make this a no-fail recipe.
• Optional mix-ins: Customize with walnuts or raisins based on your preference.

Ingredients

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

Substitutions:

• Use gluten-free flour for a gluten-free version.
• Substitute coconut sugar for granulated sugar to lower the glycemic index.
• Replace walnuts with raisins for a nut-free alternative.

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Combine Wet Ingredients
   To the bowl of dry ingredients, add vegetable oil and eggs. Mix until smooth and fully incorporated.
4. Add Carrots and Pineapple
   Stir in grated carrots, drained crushed pineapple, and vanilla extract. Fold in the chopped walnuts if using.
5. Divide and Pour
   Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
6. Bake
   Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes
   Remove the cakes from the oven. Allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Frost
   Once completely cool, frost with a generous layer of cream cheese frosting between the layers and over the top and sides. Decorate as desired.

Pro Tips and Variations

• Use finely grated carrots for a smoother cake texture.
• Room temperature eggs help the batter mix more evenly.
• Add a teaspoon of orange zest to enhance the tropical flavor.
• For a healthier version, use half whole wheat flour.

Serving Suggestions

• Serve chilled or at room temperature.
• Top with toasted coconut flakes or chopped pineapple for a decorative touch.
• Pairs beautifully with coffee, chai, or milk.

Storage / Reheating

• Refrigerate: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
• Reheat: Microwave individual slices for 15–20 seconds to enjoy warm.
• Freeze: Freeze unfrosted layers for up to 3 months; thaw before frosting.

FAQs

Can I make this cake vegan?
Yes! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use dairy-free frosting.

What can I use instead of pineapple?
Unsweetened applesauce works well as a substitute to maintain moisture.

Why is my cake dense?
Overmixing the batter or using old leavening agents may cause the cake to be dense. Mix just until combined and ensure your baking soda/powder is fresh.

Conclusion

This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful dessert with a hint of the tropics. It’s easy to make and perfect for sharing with loved ones. Whether you stick with the classic version or put your own spin on it, this recipe is sure to become a favorite in your home.

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