Hawaiian Carrot Pineapple Cake is a delightful treat that brings a tropical twist to the classic carrot cake. Rich, moist, and bursting with flavors, it’s an ideal dessert for any occasion — be it a family gathering, holiday celebration, or simply to brighten up a weeknight dessert. With the combination of sweet pineapple and freshly grated carrots, it promises a burst of sunshine in every slice. Plus, if you enjoy nuts, the option of adding walnuts or pecans takes the texture to another level!
Reasons to try it
This cake stands out not just for its flavor but also for its versatility. It’s a complete package: quick to whip up, budget-friendly, and kid-approved. Imagine baking this during a cozy weekend brunch, or serving it as a light dessert after a summer barbecue — its vibrant taste and moist texture tick all the boxes.
“I tried this at a friend’s birthday party and couldn’t wait to make it myself. Only a week after that first bite, it became my go-to dessert for gatherings!” – A happy home baker.
How this recipe comes together
Making Hawaiian Carrot Pineapple Cake is a straightforward process that involves mixing, folding, and baking. You’ll start by preparing the dry ingredients, then whisk together the wet ones, combining both for a smooth batter. Finally, bake, cool, and enjoy! This recipe is perfect for both novice bakers and seasoned pros looking for something delicious yet uncomplicated.
What you’ll need
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Feel free to swap out the nuts for your favorite variety, or leave them out if preferred. The key ingredients here create a wonderfully moist cake that speaks to the essence of the tropics.
