Hawaiian Carrot Pineapple Cake

Creamy, juicy, and delightfully spiced, this Hawaiian Carrot Pineapple Cake is the kind of dessert that feels like a warm hug on a plate.

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Course: Dessert

Cuisine: Hawaiian

Keyword: Comfort Food, Easy

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Baking Pan
Whisk

Ingredients

Dry Ingredients

2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/2 teaspoon Salt

Wet Ingredients

1 cup Granulated sugar
1 cup Brown sugar, packed
1 cup Vegetable oil
4 large Eggs, room temperature
2 cups Grated carrots (about 3-4 medium carrots, peeled and grated)
1 cup Crushed pineapple, drained
1 teaspoon Vanilla extract
1 cup Chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out any excess flour so the cake releases easily.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set the dry mix aside.
In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined and slightly glossy.
Add the eggs one at a time to the sugar-oil mixture, beating well after each addition so they fully incorporate and the batter becomes smooth.
Stir in the grated carrots, drained crushed pineapple, and vanilla extract, folding gently so the fruit and veggies distribute throughout the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender. Fold in the chopped walnuts or pecans if using.
Pour the batter into the prepared 9×13 inch pan and spread it evenly with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

Drain the pineapple well to avoid a soggy batter. Grate carrots finely for better distribution. Use room-temperature eggs for a smoother batter. Don't overmix once the dry ingredients are added.

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