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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a tropical sensation that melds moist carrots with sweet pineapple, creating a light and fluffy dessert. Enhanced by warm spices and topped with creamy frosting, this cake is perfect for any occasion—from festive gatherings to cozy breakfasts. Its vibrant colors and delightful flavors will captivate your guests and leave them wanting more. Dive into a slice of paradise right from your kitchen!

  • Total Time: 45 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup grated carrots (about 2 medium)
  • 1 cup crushed pineapple (in juice, drained)
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two round baking pans or line them with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until combined.
  3. In another bowl, mix vegetable oil and eggs until frothy. Stir in grated carrots and drained pineapple.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool in pans for about ten minutes before transferring to wire racks to cool completely.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: - For added texture, mix in shredded coconut or chopped nuts. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.