Hawaiian Carrot Pineapple Cake

Introduction:
Transport your taste buds to the tropics with this delightful Hawaiian Carrot Pineapple Cake! This moist and flavorful cake blends sweet carrots with juicy pineapple, creating a refreshing twist on a classic dessert. Topped with a creamy cream cheese frosting and a sprinkle of toasted coconut, it’s perfect for any occasion, from casual gatherings to special celebrations.

Why You’ll Love This Recipe:

• Unique Flavor Combination: The addition of pineapple adds a tropical twist to the traditional carrot cake.
• Moist and Tender: The pineapple keeps the cake moist, while the carrots provide a tender texture.
• Easy to Make: With simple ingredients and straightforward steps, it’s a breeze to prepare.
• Beautiful Presentation: The cake is topped with a luscious cream cheese frosting and toasted coconut, making it a showstopper on any dessert table.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups finely grated carrots (about 4 medium carrots)
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans or walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• ¼ cup shredded coconut, toasted

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

1. Prepare the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

1. Mix the Wet Ingredients:

• In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition.

1. Combine and Fold:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).

1. Bake:

• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

1. Make the Frosting:

• While the cakes are cooling, prepare the frosting. Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract.

1. Frost the Cake:

• Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

1. Garnish:

• Sprinkle the toasted coconut over the top of the frosted cake.

1. Serve:

• Slice and serve the cake. Enjoy!

Tips for Success:

• Carrots: Make sure to finely grate the carrots to ensure they blend well into the batter.
• Pineapple: Drain the pineapple well to avoid excess moisture in the cake.
• Frosting: If the frosting is too thick, add a splash of milk to reach your desired consistency.

Recipe Variations:

• Tropical Twist: Add shredded coconut to the batter for extra flavor and texture.
• Nut-Free Option: Omit the nuts if you prefer a nut-free cake.
• Spiced Up: Incorporate a pinch of cloves or allspice for a more robust spice flavor.

Serving Suggestions:

• Serve with a side of fresh fruit or a scoop of vanilla ice cream for an extra indulgent treat.
• Perfect for celebrations, potlucks, or as a special dessert for family dinners.

Freezing and Storage:

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cake, either whole or in slices. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: If desired, you can gently warm individual slices in the microwave for a few seconds before serving.

Special Equipment:

• Cake Pans: Two 9-inch round cake pans or one 13×9-inch baking pan.
• Mixer: A stand or hand mixer for making the frosting.

FAQ:

• Can I use a different type of oil?
  Yes, you can use other oils like coconut oil or canola oil.
• Can I use fresh pineapple instead of canned?
  Fresh pineapple can be used, but make sure it’s finely chopped and well-drained.
• Can I make this cake in advance?
  Yes, the cake can be made a day or two ahead of time. Store it in the refrigerator and frost just before serving.

Preparation Time:

• 20 minutes for prepping ingredients and mixing the batter.

Cook Time:

• 25-30 minutes for baking the cake.

Total Time:

• 1 hour 15 minutes (including prep, bake time, and cooling).

Nutrition Information (per serving, assuming 12 servings):

• Calories: 350
• Protein: 3g
• Carbohydrates: 42g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 250mg
• Fiber: 2g
• Sugar: 30g

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Closing Notes:
Have you tried making this Hawaiian Carrot Pineapple Cake? Share your experience in the comments below! Don’t forget to tag us on social media with your creations and check back for more delectable recipes.