Hawaiian Carrot Pineapple Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round cake pans).
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In another bowl, beat the eggs, oil, and vanilla until smooth.
  4. Combine the wet and dry ingredients, stirring until just mixed.
  5. Fold in the grated carrots, crushed pineapple, coconut, and nuts (if using).
  6. Pour batter into prepared pan(s) and spread evenly.
  7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely in the pan before frosting or serving.

If you’d like, I can add a classic cream cheese frosting recipe too — just say “yes”!

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