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–+ servings

Hawaiian Carrot Pineapple Cake

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A delightful and moist cake combining the tropical flavors of carrots and pineapple, perfect for celebrations or a cozy family dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained Make sure to drain well to avoid sogginess.
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional) Toast for added texture if desired.
Frosting
  • 1 batch cream cheese frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combining Ingredients
  1. Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
  2. Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts if using.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  4. Once the cakes are cool, frost them with cream cheese frosting.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 1gSugar: 18g

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Bring to room temperature before serving for the best flavor. Consider adding crushed coconut or different nuts for variations.
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