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What a rich, moist carrot cake this is! And it is made with pureed carrot baby food! 

This vintage recipe needs no frosting! There are many variations of cakes called Hawaiian Wedding Cake. Some are like this one, based on a carrot cake. Some are white and have a coconut frosting. This version is really a carrot cake taken up a notch that I’ve gotten so many requests for the recipe over the years.

No mixer needed! You can make this cake by hand or use an electric mixer if you prefer. 

If you are counting calories, you better have just half a slice! 

This recipe can also make 14 mini-bundt cakes;  just bake them at 375°F for 20–25 minutes or until a cake tester comes out clean.

Enjoy!

Print Recipe

Hawaiian Wedding Cake

angiesopenrecipebox.com
A moist, delicious carrot cake taken up a notch! No frosting needed! It is made with pureed carrot baby food!
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Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 439

Equipment

  • 1 standard 10-cup size Bundt or Tube pan

Ingredients

  • 1 ½ cups oil
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 16 ounces carrots pureed, use pureed baby food
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoons salt
  • 1 cup coconut
  • 1 cup walnuts chopped
  • 1 cup crushed pineapple drained

Instructions

  • Preheat the oven to 375°F.
  • Grease and flour or spray a ten-inch tube pan or Bundt pan.
  • In a large bowl, beat oil, sugar, eggs, vanilla, and pureed carrots. Set it aside.
  • In a small bowl, combine the flour, baking soda, cinnamon, and salt.
  • Add this to the wet ingredients.
  • Fold in the coconut, walnuts, and pineapple.
  • Pour the batter into the prepared pan.
  • Bake at 375°F. for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
  • Cool the cake in the pan on wire rack for at least 20 minutes.
  • Loosen the edges of the cake with a knife and invert the cake onto a serving platter.
  • Store the cake covered at room temperature on top of the counter.
Nutrition
Calories: 439kcal | Carbohydrates: 44g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 190mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4790IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

8 Comments

  1. Sheila February 6, 2016 at 6:47 pm

    I have been looking for this recipe ever since my home burned down in 2012. I remembered the ingredients but not the amounts. Thank you. Can’t wait to make this once again.

    Reply ↓
    1. Angie March 3, 2016 at 5:31 pm

      HI Sheila! Well then, I am SO glad youfound it! Very sorry to hear about your house, though. I am even more delighted to share it with you! Enjoy!

      Reply ↓
  2. tinywhitecottage June 10, 2014 at 10:26 am

    You are right… I can tell this is very rich, but my it such sounds delicious! I have never heard of using baby food in a cake recipe before. Definitely sounds like a vintage thing to do! 🙂

    Reply ↓
    1. ang1m June 10, 2014 at 6:16 pm

      yes….my guess is that it is from around the 60’s or 70’s ? There are other Hawaiian Wedding Cake Recipes out there, all of them different. I haven’t found one the same as this one.

      Reply ↓
  3. dianefox106 June 9, 2014 at 11:27 pm

    Oh my goodness, this is defiantly one I will make <3 Thanks for the recipe.

    Reply ↓
    1. ang1m June 10, 2014 at 8:04 am

      Great! It is a rich one!

      Reply ↓
  4. ang1m June 9, 2014 at 5:13 pm

    haha, I know! And I’ve been making this for years! It is a very rich vintage recipe. They sure didn’t care too much about calories back then! 🙂

    Reply ↓
  5. Sinfully Tempting June 9, 2014 at 5:05 pm

    The ingredients in this cake are incredible! I’m drooling just at the thought of it! 🙂

    Reply ↓

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