Description
This Hawaiian Carrot Pineapple Cake is moist, warmly spiced, and filled with tropical sweetness—perfect for any occasion that needs a bright, comforting dessert.
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
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the oil and eggs until smooth and golden.
4. Gradually stir the wet mixture into the dry ingredients until just combined.
5. Fold in the grated carrots, pineapple, vanilla, and walnuts if using.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. Frost with cream cheese frosting and serve.
Notes
You can substitute vegetable oil with canola or melted coconut oil.
To make ahead, bake the layers and store them unfrosted in the freezer for up to 2 months.
Best served slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian Carrot Pineapple Cake, Moist Carrot Cake, Pineapple Cake