Hawaiian Carrot Pineapple Cake

Serving: Serve the cake chilled or at room temperature, perfect for a sweet treat with a cup of tea or coffee.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months—just make sure to wrap it tightly.
Variations
Add Coconut: For an even more tropical twist, add shredded coconut to the batter.
Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
Vegan Option: Replace eggs with flax eggs and use a plant-based oil to make this cake vegan-friendly.
FAQ
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple, but make sure to drain it well before adding it to the batter.

Can I make this cake ahead of time? Absolutely! This cake stays moist for several days, making it great for preparing in advance for parties or gatherings.

This Hawaiian Carrot Pineapple Cake brings a burst of tropical flavor to your dessert table. It’s a delightful combination of spices, fruits, and creamy frosting that’s sure to be a hit! Enjoy!