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Hawaiian Carrot Pineapple Cake

A delightful blend of moist carrots and sweet pineapple that creates a tropical escape in every slice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Main Ingredients
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained Make sure to drain well
  • ½ cup chopped walnuts (optional) Add for texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add in the vanilla extract, and mix well.
  3. Stir in the grated carrots and drained crushed pineapple until well mixed.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
  5. Gradually add the dry mixture to the wet mixture, folding until just combined. Be careful not to overmix!
  6. If using, gently fold in the chopped walnuts.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. Once cooled, frost with your favorite cream cheese frosting and decorate as desired.

Notes

For best results, grate carrots finely and ensure crushed pineapple is well-drained. Storing leftover cake: keep in an airtight container for 3-5 days in the fridge or freeze for up to 3 months.