Hawaiian Carrot Pineapple Cake
A vibrant and moist dessert packed with flavors from fresh carrots and sweet pineapple, perfect for any celebration.
Servings: 12 servings
Calories: 350kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This buttery flour forms the cake's base, creating a tender crumb.
- 2 cups granulated sugar The sugar adds sweetness that balances the cake's earthy flavors.
- 2 teaspoons baking powder This leavening agent ensures that the cake rises beautifully.
- 1 teaspoon baking soda It boosts the cake's lift for a perfect texture.
- 1/2 teaspoon salt A pinch of salt enhances all the other flavors harmoniously.
- 1 teaspoon ground cinnamon This warm spice adds a depth of flavor that pairs perfectly with carrots.
- 1/2 teaspoon ground nutmeg A hint of nutmeg adds a nostalgic, comforting aroma to the cake.
Wet Ingredients
- 1 cup vegetable oil This keeps the cake incredibly moist and rich.
- 4 large eggs Eggs provide structure and stability to the cake.
Filling
- 2 cups finely grated carrots Freshly grated carrots introduce a natural sweetness and moisture.
- 1 can (8 ounces) crushed pineapple, drained Adds a juicy burst of flavor, contributing to the cake's tropical essence.
- 1 cup chopped walnuts or pecans (optional) These add a delightful crunch and extra flavor if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the vegetable oil and eggs, whisking until well combined.
- Add the grated carrots and the drained pineapple to the wet mixture and mix gently.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chopped nuts if using.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Place the pan in the oven and bake for 35-40 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Tips: Use freshly grated carrots for best flavor. Drain pineapple thoroughly to prevent excess liquid. Cream cheese frosting pairs beautifully with this cake.