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.
Hawaiian Wedding Cake
- 1 standard 10-cup size Bundt or Tube pan
- 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
- 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.