Hawaiian Carrot Pineapple Cake is more than just a dessert; it’s a slice of paradise on your plate. With its moist, tender layers bursting with the tropical sweetness of pineapple and the wholesome texture of carrots, this cake is a favorite for celebrations and casual gatherings alike. I’ve personally whipped this up for birthdays and potlucks, and it never fails to garner compliments. It’s an enchanting twist on traditional carrot cake that’ll transport your taste buds straight to Hawaii.
Why you’ll love this dish
What makes Hawaiian Carrot Pineapple Cake a must-try? For starters, it’s unbelievably easy to make! This cake is a budget-friendly treat that combines healthy ingredients with delightful flavors. Perfect for when you’re hosting family brunch or planning a holiday feast, this cake balances sweet and savory beautifully. Plus, it’s a hit with kids and adults, making it a versatile option for any occasion.
"I tried this recipe for my daughter’s birthday, and it was a huge hit! Everyone couldn’t get enough of the flavors, and it looked stunning on the table." – Happy Home Baker
How this recipe comes together
This cake is a delightful combination of flavors and textures, all thanks to a straightforward preparation process. You’ll start by preheating your oven and preparing your pans. Next, it’s all about mixing the dry ingredients in one bowl and the wet ingredients in another. Then it’s simply a matter of combining these two mixtures and pouring the batter into your cake pans. After some baking time in the oven, you’ll end up with two luscious layers ready to be frosted and devoured!
What you’ll need
Gather your ingredients before you start for a smooth baking experience:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Feel free to substitute the walnuts with pecans or leave them out to cater to nut allergies. You can even swap out vegetable oil for coconut oil for that tropical touch!
