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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Slice of Tropical Bliss

Delight in Hawaiian Carrot Pineapple Cake, a tropical twist on classic carrot cake featuring pineapple and carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Granulated Sugar Reduce if less sweetness is preferred.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour Gluten-free blend can be used.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as a substitute.
  • 2 cups Finely Grated Carrots Can substitute with zucchini.
  • 1 can Crushed Pineapple Drain well before use.
  • 1/2 cup Chopped Walnuts (optional) Can replace with pecans or omit.
Optional Toppings
  • 1 cup Toasted Coconut Flakes
  • 1 batch Cream Cheese Frosting
  • 1 cup Fruit Glaze Combine powdered sugar with pineapple juice.

Equipment

  • Oven
  • Mixing bowl
  • spatula
  • Cake pans
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly dusting with flour.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisk for 2-3 minutes.
  3. Stir in finely grated carrots and crushed pineapple until evenly distributed.
  4. Sift together flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl.
  5. Fold the dry ingredients into the wet mixture gently until just combined.
  6. If using walnuts, fold them into the batter.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Use a toothpick to check for doneness.
  8. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  9. Once cooled, frost the cakes with cream cheese frosting and decorate with toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Grate carrots finely and ensure crushed pineapple is well-drained. Check freshness of baking powder and baking soda for proper rising.

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