IMG_7910  IMG_7904 IMG_7907Hawaiian Mini Cakes

 “A very rich, moist carrot cake  made with four pureed carrot baby food  jars.  This vintage recipe is too rich to add any frosting!

 It is really an over-the-top, decadent cake that has gotten many recipe requests over the years.  If you are counting calories, you better have just half a slice!

This recipe can also make 14 mini-bundt cakes,  just bake them for 20–25 minutes or until cake tester comes out clean. Enjoy!” 

Servings: 16


1 -1/2 cup oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
16 ounces pureed carrots using  4 (4oz) jars of pureed carrot baby food
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup coconut
1 cup chopped walnuts
1 cup drained crushed pineapple 


1. Preheat oven to 375°.
2. Grease and flour or spray a ten-inch tube pan or bundt pan.
3. In a large bowl, beat oil, sugar, eggs, vanilla, and baby food carrots. Set aside.
4. In a small bowl, combine flour, baking soda, cinnamon, and salt.
5. Add this to the wet ingredients.
6. Fold in coconut, walnuts, and pineapple.
7. Pour into prepared pan.
8. Bake for 45-50 minutes, or until cake tester inserted in center comes out clean.
9. Cool on wire rack for at least 20 minutes.
10. Invert onto serving platter.
11. Store cake covered on top of the counter.


Nutritional Information

Hawaiian Wedding Cake

Servings Per Recipe: 16 slices

Amount Per Serving: 1 slice
Calories: 388
Calories from Fat: 208

* % Daily Value *
* Total Fat 23g 35%
* Saturated Fat 6g 30%
* Cholesterol 27mg 9%
* Sodium 305mg 13%
* Potassium – – %
* Total Carbohydrates 43g 14%
* Dietary Fiber 2g 8%
* Protein 2g 3%
* Sugars 28g
* Vitamin A 83%
* Vitamin C 5%
* Calcium 1%
* Iron 5%
* Thiamin – %
* Niacin – %
* Vitamin B6 – %
* Magnesium – %
* Folate – %

* * Percent Daily Values are based on a 2,000 calorie diet.


  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.

    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!

  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! 🙂

    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.

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

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

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

      Great! It is a rich one!

  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! 🙂

  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! 🙂


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