Hawaiian Carrot Cake
A moist and flavorful Hawaiian carrot cake featuring shredded carrots, coconut, pineapple, and warm spices, perfect for celebrations or afternoon tea with a tropical twist.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt.
- Add eggs, corn oil, and vanilla to the dry ingredients and mix well with a wooden spoon.
- Stir in shredded carrots, coconut, chopped nuts, and drained crushed pineapple until evenly incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For added moisture, consider using crushed bananas as a substitute for some of the oil. You can also replace the nuts with raisins or dried fruit for a different texture. If you prefer a lighter cake, sift the flour before measuring. Adding a pinch of nutmeg can enhance the flavor profile. This cake pairs beautifully with Rum Sauce for a delightful twist.
Serving Suggestions
Serve slices of Hawaiian Carrot Cake with a dollop of whipped cream or cream cheese frosting on top. It also pairs well with a side of fresh fruit or a scoop of vanilla ice cream. For a cozy beverage pairing, enjoy it with Michelle's Irish Coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover Hawaiian Carrot Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it's well covered to prevent drying out. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Carrot Cake contains roughly 527 calories, with 7g protein, 76g carbohydrates, and 13g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (46% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1041mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, the Hawaiian Carrot Cake can be made a day in advance. Just allow it to cool completely before wrapping it in plastic wrap. This allows the flavors to meld and it stays moist. When ready to serve, you can frost it just before presenting it.
What can I use instead of corn oil?
If you don't have corn oil, you can substitute it with vegetable oil, canola oil, or melted coconut oil. Each of these oils will work well in keeping the cake moist and tender while maintaining the overall flavor.
Can I freeze this cake?
Absolutely! To freeze the Hawaiian Carrot Cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving, and consider adding fresh frosting after thawing for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).