Hawaiian Carrot Pineapple Cake

Get ready to transport your taste buds to the tropical paradise with this delightful Hawaiian Carrot Pineapple Cake! The perfect combination of sweet pineapple and earthy carrot, this moist and flavorful cake is sure to be a hit with your family and friends.

Ingredients:

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

Instructions:

• Preheat your oven to 350°F and grease a 9×13 inch baking dish.
• In a large mixing bowl, combine the shredded carrots, crushed pineapple, granulated sugar, vegetable oil, and eggs. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the vanilla extract and chopped walnuts.
• Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool before serving. Enjoy!

Popular questions:

• Can I use fresh pineapple instead of crushed pineapple?

Yes, you can use fresh pineapple, just make sure to chop it finely to match the consistency of crushed pineapple.

• Can I substitute the walnuts with a different nut?

Yes, you can use pecans or almonds as a substitute for walnuts in this recipe.

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture of the cake may be slightly different.

• Can I omit the cinnamon and nutmeg?

You can omit the spices if you prefer, but they add extra flavor to the cake.

• How should I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3-4 days.

Helpful tips:

• For a tropical twist, add 1/2 cup of shredded coconut to the batter.
• Top the cake with a cream cheese frosting for extra indulgence.
• Try adding a teaspoon of coconut extract for an intensified tropical flavor.
• Serve the cake with a scoop of vanilla ice cream for a delicious dessert option.

Expert Secrets:

• Grate the carrots finely for a more even distribution throughout the cake.
• Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
• Allow the cake to cool completely before slicing to prevent crumbling.
• Experiment with different spices like cardamom or ginger for a unique flavor profile.