Hawaiian Carrot Pineapple Cake
A tender, spiced cake filled with crushed pineapple and grated carrots, perfect for any occasion and sure to impress.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup vegetable oil or use applesauce as a partial substitute
- 3 large eggs
- 1 tsp vanilla extract
- 1.5 cups grated carrots freshly grated for best results
- 1 cup crushed pineapple drained
Optional Add-ins
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins optional
- 1/3 cup shredded coconut optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan or two 9 inch round pans.
- In a large bowl, mix together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the wet ingredients: vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Fold in the grated carrots and crushed pineapple until evenly distributed.
Baking
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Frosting
- Allow the cake to cool completely in the pan on a wire rack before frosting.
- Once cooled, frost with your choice of cream cheese frosting, brown butter cream cheese frosting, vanilla glaze, or whipped cream topping.
Notes
For best results, use freshly grated carrots and ensure the crushed pineapple is only slightly drained. This cake tastes even better the day after baking.