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Hawaiian Carrot Pineapple Cake

Delicious Hawaiian Carrot Pineapple Cake for a Tropical Treat

This Hawaiian Carrot Pineapple Cake combines classic carrot cake with tropical pineapple for a family-friendly dessert that's sure to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Vegetable Oil Can substitute with canola or melted coconut oil.
  • 1 cup Granulated Sugar Can reduce by up to 25% for less sweetness.
  • ½ cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 3 large Eggs Flax eggs work for a vegan alternative.
  • 2 teaspoons Vanilla Extract Almond extract is a great substitute.
  • 2 cups All-Purpose Flour A gluten-free blend can easily replace it.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results.
  • ½ teaspoon Salt Stick to the recommended amount.
  • 2 teaspoons Ground Cinnamon Nutmeg can be used for a different flavor profile.
  • 2 cups Finely Grated Carrots Ensure they are finely grated for even distribution.
  • 1 cup Crushed Pineapple Drain well to prevent excess liquid.
  • 1 cup Chopped Walnuts Optional, can be omitted or replaced with pecans.

Equipment

  • Oven
  • Mixing Bowls
  • Cake Pans
  • whisk
  • spatula
  • Sifter

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one by one, then the vanilla extract.
  3. Fold in the grated carrots and crushed pineapple until evenly combined.
  4. In another bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Optional: Fold in chopped walnuts for added crunch.
  7. Pour the batter into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cakes cool for about 10 minutes, then invert onto wire racks to cool completely.
  9. Frost with cream cheese frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

For best results, drain crushed pineapple well and finely grate the carrots. You can improve texture by not overmixing. Consider adding shredded coconut for a tropical twist.

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