Description
A delightful Hawaiian Carrot Pineapple Cake that combines sweet carrots, juicy pineapple, and a hint of coconut, creating a tropical flavor experience.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) applesauce
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (200 g) grated carrots
- 1 cup (240 g) crushed pineapple, drained
- 1/2 cup (50 g) shredded sweetened coconut
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pans.
- Mix the dry ingredients in a medium bowl.
- Combine the wet ingredients in a large bowl and mix until smooth.
- Fold in the grated carrots and crushed pineapple.
- Pour the batter into the prepared pan(s) and bake.
- Cool the cake before frosting with cream cheese frosting.
Notes
- Use fresh carrots for the best flavor.
- Drain the crushed pineapple well to avoid excess moisture.
- Let the frosted cake sit for a few hours before serving for the best flavor.
- Prep Time: 20-30 minutes
- Cook Time: 40-45 minutes for a 9×13-inch pan or 30-35 minutes for round pans
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 grams
- Sodium: 200 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 3 grams