Description
A delicious and moist Hawaiian Carrot Pineapple Cake Slice that combines the flavors of carrots, pineapple, and coconut, topped with a creamy frosting.
Ingredients
- 250 g all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs
- 180 g brown sugar
- 100 g granulated sugar
- 180 ml vegetable oil
- 2 tsp vanilla extract
- 250 g finely grated carrots
- 225 g crushed pineapple, well drained
- 75 g shredded sweetened coconut
- 100 g chopped walnuts or pecans
Instructions
- Preheat the oven to 175°C. Grease and line a 23 × 33 cm baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, drained pineapple, coconut, and chopped nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack and cool completely before frosting.
Notes
- Ensure the pineapple is well drained to avoid excess moisture in the cake.
- For a richer flavor, you can toast the nuts before adding them to the batter.
- Adjust the amount of milk in the frosting to achieve your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg