Description
This Hawaiian Carrot Pineapple Cake is a moist and sunny dessert packed with shredded carrots, crushed pineapple, and a hint of coconut. Lightly spiced and delightfully tropical, it’s perfect for brunches, potlucks, or just when you need a slice of sunshine.
Ingredients
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2 cups grated carrots
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1 cup crushed pineapple, drained
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1½ cups all-purpose flour
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1 cup sugar
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½ cup vegetable oil
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2 eggs
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish.
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In a large bowl, whisk together oil, eggs, and sugar until combined.
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Fold in grated carrots and crushed pineapple.
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In a separate bowl, combine flour, baking soda, salt, and cinnamon.
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Add dry ingredients to wet and mix until just combined.
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Fold in nuts and coconut, if using.
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Pour into prepared dish and bake 35–40 minutes or until a toothpick comes out clean.
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Cool at least 15 minutes before serving.
Notes
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Drain the pineapple thoroughly to avoid a soggy cake.
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Use freshly grated carrots for better moisture.
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Add a cream cheese glaze or simple powdered sugar drizzle for a finishing touch.
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Store at room temp for 3 days or refrigerate up to 5.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American