Hawaiian Carrot Pineapple Cake
A delightful blend of sweet carrots and tangy pineapple creating a moist and flavorful cake that brings a taste of the tropics to your kitchen.
Ingredients
Main Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained) Ensure to drain the pineapple well.
- 2 cups all-purpose flour
- 1.5 cups granulated sugar May substitute with natural sweeteners.
- 1 cup vegetable oil Can substitute with canola or melted coconut oil.
- 4 large eggs Use fresh eggs for best flavor.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Can add nutmeg or ginger for variation.
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix the grated carrots, crushed pineapple, and vanilla extract together.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the oil and eggs to the dry ingredients, mixing until well combined.
- Fold in the carrot and pineapple mixture until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
Serve warm, dusted with powdered sugar or with a dollop of whipped cream. Pairs well with fresh fruit or coconut ice cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.