Here’s a delicious, tropical-inspired recipe for Hawaiian Carrot Pineapple Cake:
🥕 Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
🍰 Instructions:
- Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk together oil, melted butter, sugars, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mixing until just combined. Fold in carrots, pineapple, coconut, and nuts.
- Bake: Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let cake cool completely. Frost with cream cheese frosting for a classic Hawaiian carrot cake finish.
🔥 Tip: For extra tropical flavor, add a splash of pineapple juice to the batter or sprinkle coconut on top of the frosting.
If you want, I can also create a quick 1-bowl version that’s faster but just as moist and flavorful. Do you want me to do that?
