Hawaiian Carrot Pineapple Cake
A delightful twist on traditional carrot cake, combining sweetness from pineapple and warmth from spices for a moist and flavorful treat.
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 sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
Mix-ins
- 2 cups grated carrots
- 1 cup crushed pineapple, drained Drain well to avoid excess moisture.
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugars and oil, then beat in the eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, coconut, and walnuts (if using).
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Optional: Frost with cream cheese frosting before serving.
- Enjoy plain or with a light dusting of powdered sugar. Pairs well with vanilla ice cream or fresh fruit salad.
Notes
For added flavor, consider using freshly grated nutmeg. Store in an airtight container in the fridge; can be frozen by wrapping slices in plastic wrap.