Description
Indulge in the tropical delight of Hawaiian Carrot Pineapple Cake, a refreshing twist on a beloved classic. This sumptuous dessert marries the natural sweetness of grated carrots and crushed pineapple with the exotic richness of shredded coconut, creating a moist and flavorful cake that is sure to transport your taste buds to sunny shores. Perfect for any occasion—from family gatherings to casual weeknight treats—this cake is simple to make and can be prepared ahead of time, ensuring you always have a delicious dessert on hand. Topped with creamy frosting, this delightful cake invites everyone to share in its cheerful flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut
- Optional: 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix vegetable oil and eggs until well combined; stir in grated carrots, crushed pineapple, shredded coconut, and walnuts if desired.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Divide batter evenly between prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat softened cream cheese with butter until smooth; gradually add powdered sugar and vanilla extract until fluffy.
- Once cakes are cool, frost as desired and add any garnishes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 38g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg