Description
A tropical twist on classic carrot cake, this Hawaiian carrot pineapple cake combines grated carrots and crushed pineapple for a moist and flavorful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir in grated carrots, crushed pineapple, coconut, and walnuts (if using).
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Drain pineapple well to avoid excess moisture.
- Adjust sweetness by reducing sugar if pineapple is very sweet.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: hawaiian carrot pineapple cake, tropical cake, pineapple carrot cake, easy dessert