Hawaiian Pineapple Carrot Cake
Indulge in this moist Hawaiian carrot pineapple cake loaded with tropical flavors and toasted walnuts, perfect for dessert or a sweet snack.
Equipment
- oven
- 9x13 inch baking pan
- medium bowl
- large mixing bowl
- whisk
- electric mixer
- rubber spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
Mix-ins
- 2 cups finely grated carrots
- 1 cup crushed pineapple well-drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined.
- In a large mixing bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract with an electric mixer on medium speed until the mixture is smooth and slightly thickened, about 2 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears and the batter comes together.
- Fold in the grated carrots, drained pineapple, shredded coconut, and chopped walnuts with a rubber spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly into all corners.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool completely in the pan on a wire rack before slicing and serving.
Notes
For best results, ensure the pineapple is well-drained to prevent a soggy cake. Let the cake cool completely before slicing.