Hawaiian Carrot Pineapple Cake Recipe
The Hawaiian Carrot Pineapple Cake Recipe is moist, sweet and full of tropical flavor. This cake mixes fresh carrots with crushed pineapple for a soft texture.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease the cake pan well. This helps the cake release easily after baking and prevents sticking.
Mix Dry Ingredients
- In a medium bowl, add flour, baking soda, cinnamon and salt. Whisk gently until combined. This step helps spread the leavening evenly.
Beat Eggs and Sugar
- In a large bowl, beat eggs with white and brown sugar. Mix until smooth and light. This creates a good base for the cake batter.
Add Oil and Vanilla
- Pour vegetable oil and vanilla into the egg mixture. Stir slowly until blended. The oil keeps the cake moist and tender.
Add Carrots and Pineapple
- Add grated carrots and drained pineapple. Mix gently using a spatula. Make sure the pineapple is well drained.
Combine Dry and Wet Mixtures
- Add dry ingredients to the wet mixture in parts. Mix slowly until just combined. Do not overmix the batter.
Add Nuts and Pour Batter
- Fold in chopped nuts if using. Pour batter into the prepared pan. Spread evenly with a spatula.
Bake the Cake
- Bake for 35 to 40 minutes. Insert a toothpick in the center. It should come out clean when done.
Cool Before Serving
- Remove the cake from the oven. Let it cool completely before slicing. This helps the cake set properly.
Notes
- Always drain the pineapple well to avoid soggy batter.
- Grate carrots fresh for better texture and flavor.
- Do not overmix the batter or the cake may turn dense.
- Use room temperature eggs for smooth mixing.
- Let the cake cool fully before cutting.