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Hawaiian Carrot Pineapple Cake

A tropical twist on classic carrot cake with the sweetness of pineapple and a hint of coconut.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. Add eggs, oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Fold in grated carrots, crushed pineapple, and shredded coconut.
  5. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  6. Let cool completely before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett