Get ready to embark on a mouthwatering journey that will transport your taste buds to a Hawaiian paradise! This isn't just another carrot cake - it's a sensational fusion of classic American baking and tropical flavors that will make your dessert dreams come true. Imagine a moist, rich cake packed with sweet carrots, juicy pineapple, and crunchy walnuts that promises to be the most irresistible treat you've ever tasted. Whether you're a baking novice or a seasoned pro, Lisa's Aloha Carrot Cake is about to become your new favorite recipe that will wow family and friends alike!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together until all dry ingredients are evenly distributed.
- In a separate bowl, beat the vegetable oil and eggs together until well blended and slightly frothy. Add the vanilla extract and mix thoroughly.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Fold in the grated carrots, drained crushed pineapple, and chopped walnuts. Gently mix until ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour before frosting or serving.
- Optional: Frost with cream cheese frosting or serve as is for a lighter dessert option.
Tips
- Use fresh carrots and grate them yourself for the best texture and moisture.
- Make sure to drain the pineapple completely to prevent a soggy cake.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra flavor, toast the walnuts before adding them to the batter.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent melting.
- For a more indulgent version, pair with cream cheese frosting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: g
Cholesterol: 75mg
