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Hawaiian Carrot Pineapple Cake

A delightful fusion dessert combining carrots and pineapple, creating a moist and flavorful cake perfect for any occasion.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Tropical
Keyword: Carrot Cake, dessert, Hawaiian Carrot Pineapple Cake, Pineapple Cake, Tropical Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour Provides structure and a light crumb.
  • 2 cups granulated sugar Adds sweetness and moisture.
  • 2 teaspoons baking powder Ensures the cake rises.
  • 1 teaspoon baking soda Works with baking powder for lift.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon ground cinnamon Adds warmth and aroma.
  • 1/2 teaspoon ground nutmeg Offers a hint of spiciness.

Wet Ingredients

  • 1 cup vegetable oil Keeps the cake moist.
  • 4 large eggs Binds ingredients together.

Add-ins

  • 2 cups finely grated carrots Provides natural sweetness and color.
  • 1 can (8 ounces) crushed pineapple, drained Adds juicy bursts of flavor.
  • 1 cup chopped walnuts or pecans (optional) Adds crunch and nutty richness.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, whisk together the dry ingredients until evenly mixed.
  • In another bowl, mix together the vegetable oil and eggs until well combined.
  • Stir in the grated carrots and drained crushed pineapple.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Fold in the chopped walnuts or pecans if desired.

Baking

  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 35-40 minutes, or until a toothpick comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Tips: Use room temperature ingredients for a smoother batter. Finely grate the carrots to ensure they blend well. Avoid over-mixing.