Hawaiian Carrot Pineapple Cake
A moist and flavorful dessert infused with crushed pineapple and grated carrots, finished with warm spices, perfect for gatherings and celebrations.
Servings: 12 servings
Calories: 350kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This will form the tender base of your cake.
- 2 cups granulated sugar Sweetens the batter beautifully.
- 2 teaspoons baking powder Helps the cake rise.
- 1 teaspoon baking soda Reinforces the leavening.
- 1/2 teaspoon salt Enhances all flavors.
- 1 teaspoon ground cinnamon Adds warmth and aroma.
- 1/2 teaspoon ground nutmeg Contributes a subtle earthiness.
Wet Ingredients
- 1 cup vegetable oil Keeps the cake moist.
- 4 large eggs Binding the ingredients.
Main Ingredients
- 2 cups finely grated carrots The star ingredient for sweetness.
- 1 can (8 ounces) crushed pineapple, drained Adds tropical flavor.
- 1 cup chopped walnuts or pecans (optional) Adds crunch.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix vegetable oil and eggs until well combined.
- Stir in grated carrots and crushed pineapple.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped nuts if desired.
- Pour batter into the prepared pan, spreading it evenly.
Baking
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
To enhance flavor, use fresh grated carrots and consider adding spices like ginger. The cake can be served with ice cream or whipped cream.