Description
Indulge in the tropical flavors of Hawaii with this moist and flavorful Hawaiian Carrot Pineapple Cake. Packed with grated carrots, crushed pineapple, and a hint of coconut, this cake is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large bowl, beat sugar, oil, eggs, and vanilla until smooth. Gradually mix in dry ingredients.
- Add Remaining Ingredients: Fold in carrots, pineapple, coconut, and macadamia nuts if using.
- Bake: Pour batter into the pan, spread evenly, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool completely before frosting if desired.
Notes
- This cake goes well with cream cheese frosting.
- For a layered cake, use two 9-inch round pans and adjust baking time.
- Walnuts or pecans can be substituted for macadamia nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
