Hawaiian Carrot Pineapple Cake
A delightful cake that combines the sweetness of carrots and pineapple with warm spices, resulting in a moist and flavorful dessert perfect for any occasion.
Ingredients
Wet Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs Add one at a time to ensure proper mixing.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder Ensure it is fresh.
- 1 teaspoon baking soda Ensure it is fresh.
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Optional Ingredients
- 1 cup chopped walnuts or pecans Optional, for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine grated carrots, crushed pineapple, sugar, brown sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, mixing until fully incorporated after each addition.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in chopped nuts.
Baking
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Serving
- Frost with cream cheese frosting or serve plain. Enjoy!
Notes
To keep the cake fresh, cover with plastic wrap or store in an airtight container at room temperature for a couple of days. Refrigerate for longer storage.