Hawaiian Carrot Pineapple Cake

Introduction

The Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake. With the sweetness of crushed pineapple, the moisture of fresh carrots, and the crunch of nuts and coconut, this dessert is a crowd-pleaser perfect for celebrations, potlucks, or any time you want a sunny bite of paradise.

Ingredients

• 2 cups all-purpose flour
• 2 cups grated carrots
• 1 cup crushed pineapple (drained)
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup shredded coconut
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Mix wet ingredients: In another bowl, beat together eggs, sugars, oil, and vanilla extract.
4. Combine: Stir the wet mixture into the dry mixture until just combined. Fold in the carrots, pineapple, coconut, and nuts.
5. Pour and bake: Spread the batter evenly into the prepared pan. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting (if desired).

Optional Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Beat all ingredients until smooth and spread over the cooled cake.

History

This cake reflects the tropical flavors found in Hawaiian desserts, where pineapple, coconut, and nuts are commonly used. It evolved from traditional carrot cake recipes but adapted with local island ingredients.

Benefits

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