Hawaiian Carrot Pineapple Cake

This delightful Hawaiian Carrot Pineapple Cake combines the rich flavors of carrots and pineapple with a hint of coconut, creating a moist and vibrant cake perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 servings

Course: Dessert

Cuisine: Hawaiian

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour For the cake base
2 cups sugar Granulated sugar
1 teaspoon baking powder Leavening agent
1 teaspoon baking soda Leavening agent
1 teaspoon salt Enhances flavor
1 teaspoon ground cinnamon For warmth and spice
1/2 teaspoon ground nutmeg For additional flavor

Wet Ingredients

4 large eggs Room temperature for better mixing
1 cup vegetable oil Can substitute with coconut oil
2 cups shredded carrots Freshly grated preferred
1 cup crushed pineapple Drained

For Topping

1 cup toasted coconut For garnish
cream cheese frosting For frosting the cake

Method

Preparation

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs and oil together until well mixed. Stir in the shredded carrots and crushed pineapple.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

Once cooled, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the top and sides of the cake.
Garnish with toasted coconut before serving.

Notes

For an adventurous twist, consider adding walnuts or pecans to the batter. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.