Hawaiian Carrot Pineapple Cake

Serving Suggestions: Enjoy with a cup of coffee or tea for a delightful dessert.

Storage: Store in an airtight container in the fridge for up to 5 days.

Freezing: Freeze the unfrosted cake for up to 3 months. Thaw, frost, and serve.

Variations:
Healthier Option: Use ½ cup applesauce instead of ½ cup oil for a lighter version.

Nut-Free Version: Skip the walnuts or replace them with raisins or shredded coconut.

Extra Pineapple Flavor: Add 1-2 tbsp pineapple juice to the frosting for a tropical touch.

FAQ:
Can I make this cake ahead of time?

Yes! You can bake it a day ahead and refrigerate it until ready to serve.

Can I use fresh pineapple instead of canned?

Absolutely! Just chop fresh pineapple finely and drain any excess juice.

What if I don’t have cream cheese for the frosting?

Try a buttercream frosting or a simple glaze made with powdered sugar and pineapple juice.

This Hawaiian Carrot Pineapple Cake is a moist, flavorful, and tropical dessert that’s easy to make and always a crowd-pleaser. Let me know if you try it!