This Hawaiian Carrot Pineapple Cake comes together in about 30 minutes and is a one-bowl wonder, perfect for those busy weeknight desserts that your family will love!
Ingredient Breakdown
Let’s get into the nitty-gritty of what makes this cake so fabulous. Here’s what you’ll need:
- 2 cups all-purpose flour: This gives the cake its structure and fluffy texture.
- 1 1/2 teaspoons baking powder: Helps it rise.
- 1 teaspoon baking soda: Also a leavening agent to make this cake light and airy.
- 1/2 teaspoon salt: A couple of pinches to balance the sweetness.
- 1 teaspoon cinnamon: For that warm, comforting spice that makes your kitchen smell amazing.
- 1/2 teaspoon nutmeg: Adds a deep, earthy flavor.
- 1/4 teaspoon ground ginger: Just a hint of zing!
- 1 cup sugar: Sweetness that you can adjust to your personal taste.
- 1/2 cup vegetable oil: For moisture, it’s essential!
- 2 large eggs: They bind the ingredients together.
- 1 teaspoon vanilla extract: Because vanilla makes everything better!
- 1 cup grated carrots: Fresh and vibrant, they keep the cake moist and add a lovely flavor.
- 1 cup crushed pineapple, drained: Adds a tropical twist and moisture.
- 1/2 cup shredded coconut: Because who doesn’t love a bit of coconut in their life?
- 1/4 cup chopped walnuts or pecans (optional): For a delightful crunch, but definitely skip them if nuts aren’t your thing.
Let’s Get Cooking!
1. Preheat the Oven
First off, go ahead and preheat your oven to 350°F (175°C). This temperature ensures that your cake bakes evenly.
2. Prepare Your Pan
Grease and flour an 8-inch round or square cake pan. A little preparation goes a long way, ensuring that our beautiful cake slides right out when it’s ready!
3. Mix Your Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step, mixing the dry ingredients is super important because it helps to evenly distribute the leavening agents and spices.
4. Combine the Wet Ingredients
In a large bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract until everything is well combined. You’re looking for that lovely, silky texture, be sure to take a moment to appreciate how good it smells!
5. Combine Them Together
Gradually add your dry ingredients to the wet ingredients, stirring until just combined, don’t overmix! Then, fold in the grated carrots, crushed pineapple, shredded coconut, and optional nuts. Just picture the colors mixing together; it’s like a little tropical party in your bowl!
6. Bake the Cake
Pour the batter into your prepared cake pan. Smooth the top with a spatula, feel free to get all artistic with it! Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell wafting from your oven will be absolutely heavenly, and you’ll be just as excited as I am!
7. Cool It Down
After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The anticipation is real, but trust me, it’ll be worth the wait!
If you loved this Hawaiian Carrot Pineapple Cake, be sure to check out my Chocolate Swirl Mousse Bundt Cake, my Churro Cheesecake, or my Lemon Pie with Condensed Milk!
Why This Recipe Works
Quick & Easy
One of the best things about this Hawaiian Carrot Pineapple Cake is that it comes together in under 30 minutes! Mix, pour, bake, and you’ll have a lovely dessert ready to go.
Minimal Cleanup Required
Since everything is prepared in one bowl, you can whip up this cake quickly with minimal cleanup. Perfect for those busy weeknights when you still want a homemade treat without all the fuss!
The Whole Family Will Love It
This cake is truly a crowd-pleaser! Its delicious tropical flavors are sure to impress both kids and adults alike. Serve it at a birthday party, potluck, or just as a treat after dinner, everyone will ask for seconds!
Customizable Every Time
Feel free to use whatever ingredients you have on hand. Don’t have walnuts? No problem! You can even add in raisins, or swap the pineapple for equal parts applesauce. Make it your own!
Loaded with Tons of Flavor
The combination of carrots, pineapple, and spices makes each bite a delight. This isn’t just any cake; it’s a delightfully moist and flavor-packed creation you’ll crave again and again.
How to Serve This Cake
Serving Suggestions
I love serving this cake warm, perhaps with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You could even sprinkle a little powdered sugar on top for that fancy touch!
Storage
This Hawaiian Carrot Pineapple Cake stays fresh in the refrigerator for about 5-7 days, if it lasts that long! Just make sure to store it in an airtight container.
Reheating Instructions
If you want to enjoy it warm again, pop a slice in the microwave for about 10-15 seconds. Do be careful though, not too long, or you’ll end up with a rubbery bite!
Freezer Friendly
Yes, this cake is freezer friendly! Wrap individual slices in plastic wrap, then store in a freezer-safe bag. It will keep well for about 3 months. Perfect for those sudden cake cravings!
Food really does bring us all together, doesn’t it? I hope you enjoy baking, and eating this Hawaiian Carrot Pineapple Cake as much as I do! Whether it’s for a family gathering or just a cozy evening at home, you’ll find that this delightful dessert brings smiles all around. Happy baking!
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Hawaiian Carrot Pineapple Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This incredibly easy Hawaiian Carrot Pineapple Cake is a one-bowl wonder that comes together in about 30 minutes. Perfect for busy weeknight dinners!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots, crushed pineapple, shredded coconut, and optional nuts.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or whipped cream. This cake can be stored in an airtight container for 5-7 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg