Description
A moist and flavorful cake that combines sweet grated carrots, crushed pineapple, and toasted coconut, bringing tropical vibes to a classic dessert.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (about 220g) finely grated carrots
- 1 can (8 ounces or about 225g) crushed pineapple, drained
- ½ cup (45g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs, sugar, oil, and vanilla extract until smooth.
- Stir in grated carrots, drained crushed pineapple, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter. Finely grate the carrots for a uniform texture. Toasting the shredded coconut enhances its flavor.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot pineapple cake, tropical dessert, Hawaiian cake
