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Hawaiian Carrot Pineapple Cake

A moist tropical cake that mixes carrot and crushed pineapple for a sweet, soft bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs Use room temperature eggs for a smoother mix.
  • 2 cups grated carrots Grate finely.
  • 1 cup crushed pineapple Drained.
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts Optional.
  • Cream cheese frosting Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
  2. In a large mixing bowl, whisk together the dry ingredients until well combined and evenly distributed.
  3. In a separate bowl, whisk the vegetable oil and eggs until smooth. Stir in the grated carrots, drained crushed pineapple, and vanilla extract.
  4. Gradually add the wet mixture into the dry ingredients, mixing gently until just combined. Fold in walnuts if using.
  5. Pour the batter into the prepared baking pan(s) and smooth the surface with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack.
  2. Once cooled, spread cream cheese frosting over the top of the cake. Slice into 12 to 16 pieces.

Notes

Drain the pineapple well so the cake batter is not too thin. Do not overmix the batter; stir until just combined. For a lighter batter, use pineapple juice instead of some oil.