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Hawaiian Carrot Pineapple Cake

A delightful dessert that combines the sweetness of pineapple with the earthy taste of carrots, creating a moist and tender cake perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Regular or gluten-free flour can be used.
  • 2 cups granulated sugar
Wet Ingredients
  • 4 large eggs Use room temperature eggs for better mixing.
  • 1 cup crushed pineapple Fresh pineapple is recommended for better flavor.
Main Ingredients
  • 2 cups grated carrots Finely grated for better texture.
Optional Additions
  • 1 cup chopped nuts or shredded coconut For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it.
  2. In one bowl, mix the dry ingredients including flour and sugar.
  3. In another bowl, mix the wet ingredients including eggs and crushed pineapple.
Mixing
  1. Combine the dry ingredients with the wet ingredients until just mixed.
  2. Fold in the grated carrots and optional nuts or coconut.
Baking
  1. Pour the batter into the prepared cake pan.
  2. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Once baked, allow the cake to cool completely.
  2. Frost with cream cheese icing before serving.

Notes

For best results, use fresh pineapple and finely grated carrots. Pair with vanilla ice cream or whipped cream when serving.