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Hawaiian Carrot Pineapple Cake: A Sweet Fusion of Flavors

Hawaiian Carrot Pineapple Cake: A Sweet Fusion of Flavors
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This vibrant Hawaiian Carrot Pineapple Cake blends the natural sweetness of carrots and drained crushed pineapple with warming cinnamon. A moist, butter-free tropical twist on classic carrot cake, perfect for summer or any celebration. The tangy pineapple and earthy carrots create a flavorful, tender crumb with optional walnut crunch.

Ingredients

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1 cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 cups finely grated carrots
1 cup crushed pineapple, drained well
½ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or prepare cupcake liners.
In a large bowl, whisk oil, granulated sugar, brown sugar, and eggs until smooth. Add vanilla and mix well.
Stir in grated carrots and drained crushed pineapple. Ensure pineapple is well-drained to maintain the right moisture balance.
In a separate bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Gradually add to wet ingredients and fold until just combined.
If using walnuts, gently fold into batter for a satisfying crunch.
Pour batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before frosting (optional) and serving.

Notes

Ensure pineapple is well-drained for optimal texture. Use a hand mixer for smoother emulsification if available. Walnuts are optional but add a nice crunch. Serving options: 12 as a layered cake or 24 as cupcakes. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://yumandrun.com/hawaiian-carrot-pineapple-cake/