Description
Indulge in a taste of the tropics 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
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch pan.
- Prepare Dry Ingredients: Combine flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Mix Wet Ingredients: Beat sugar, oil, eggs, and vanilla; add carrots, pineapple, and coconut.
- Combine and Bake: Stir in dry ingredients, fold in nuts, pour batter into pan, and bake for 40–45 minutes.
- Cool and Serve: Let the cake cool completely before frosting, if desired.
Notes
- This cake pairs well with cream cheese frosting.
- Can be baked in two round pans for a layer cake (adjust baking time).
- For extra tropical flavor, consider adding coconut extract.
