Hawaiian Carrot Pineapple Cake
A delightful fusion of tropical flavors and classic dessert appeal, this moist and flavorful cake combines the sweetness of carrots and pineapple, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
Notes
To store, cover with plastic wrap or place in an airtight container. It will stay fresh in the refrigerator for up to a week. Freeze it tightly in plastic wrap and aluminum foil for up to three months, thawing in the refrigerator overnight before serving. For added texture, consider adding shredded coconut or raisins.