Indulge in the tropical flavors of our Hawaiian Carrot Pineapple Cake!
Perfect for a sweet treat that transports you to paradise in every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup chopped walnuts
Instructions:
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
- Add oil and eggs, stirring until well combined.
- Fold in carrots, pineapple, and walnuts.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving. Enjoy the taste of the islands!
Nutrition Information:
Serving Size: 1 slice
Calories: 320
Total Fat: 16g
Cholesterol: 45mg
Sodium: 210mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g
Popular questions:
- Question: Can I use a different type of nuts instead of walnuts?
- Question: Can I use fresh pineapple instead of canned?
- Question: How should I store the cake?
Answer: Yes, you can substitute walnuts with pecans or macadamia nuts for a different flavor.
Answer: Yes, you can use fresh pineapple, just make sure to crush it before adding to the batter.
Answer: Store the cake in an airtight container in the refrigerator for up to 3-4 days.
Helpful tips:
- For extra moisture, you can add 1/2 cup of shredded coconut to the batter.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Expert Secrets:
- Grating the carrots finely will ensure they are evenly distributed throughout the cake.
- Do not overmix the batter to avoid a dense texture in the final cake.
