Aloha Carrot Cake
A moist and flavorful carrot cake infused with pineapple and warm spices, perfect for celebrations or everyday indulgence. Its tender crumb and sweet-tangy pineapple flavor appeal to all ages and pair wonderfully with cream cheese frosting or enjoyed on its own for a tropical twist.
Ingredients
Instructions
- Preheat oven to 375°F.
- Add sugar, vegetable oil, eggs, baking powder, baking soda, cinnamon, salt, and mace to shredded carrots; mix well.
- Add flour to the mixture and combine thoroughly.
- Stir in the crushed pineapple with its juice.
- Pour the batter into a greased and floured 9-inch pan.
- Bake until the cake springs back when lightly touched in the center, about 30 to 35 minutes.
- Refrigerate any unused portion.
Tips & Substitutions
For a moister cake, consider adding a handful of shredded coconut or chopped nuts to the batter. If you don't have mace, nutmeg can be a good substitute. Ensure your carrots are finely shredded to blend seamlessly into the batter. For a more indulgent touch, frost the cooled cake with cream cheese frosting, which pairs beautifully with this Aloha Carrot Cake.
Serving Suggestions
Serve Aloha Carrot Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs wonderfully with a cup of coffee or tea. For a tropical twist, consider serving it alongside fresh pineapple slices. This cake also works great as a dessert at gatherings or potlucks.
Storage & Reheating
Store any leftover Aloha Carrot Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for about 10-15 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aloha Carrot Cake contains roughly 319 calories, with 2g protein, 24g carbohydrates, and 25g fat. It is an excellent source of vitamin A (43% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1406mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's recommended to use a mix of whole wheat and all-purpose flour for a lighter cake while still adding some nutritional benefits.
Is it necessary to refrigerate the cake after baking?
Refrigeration is not necessary for Aloha Carrot Cake unless you've added cream cheese frosting. If stored at room temperature, it should be fine for a few days, but refrigeration can help it last longer if you're keeping it for more than three days.
Can I add nuts to the cake batter?
Absolutely! Adding chopped walnuts or pecans can enhance the flavor and texture of the cake. Just fold them in gently with the flour to ensure even distribution throughout the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).