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Hawaiian Carrot Pineapple Cake

Moist Hawaiian Carrot Pineapple Cake for Tropical Bliss

Experience the joy of Hawaiian Carrot Pineapple Cake, a moist tropical delight that combines pineapple and carrots for a luscious dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Essential for a soft, moist crumb; ensure proper measurement for best results.
  • 2 teaspoons baking powder Helps the cake rise; ensure it’s fresh for optimal lift.
  • 1 teaspoon baking soda Works with acidic ingredients for rise; be cautious with measurements.
  • 2 teaspoons ground cinnamon Adds warmth and spice; can substitute with nutmeg for a different flavor profile.
  • 1 teaspoon salt Balances the sweetness; do not skip.
  • 1.5 cups granulated sugar Provides moisture and sweetness; can use brown sugar for a richer flavor.
  • 4 large eggs Binds the ingredients; can replace with flax eggs for a vegan option.
  • 0.75 cups vegetable oil Contributes to cake's tenderness; can substitute with melted coconut oil for a tropical twist.
  • 2 teaspoons vanilla extract Adds depth; use pure vanilla for the best taste.
  • 2 cups grated carrots Fresh grated carrots recommended; avoid pre-packaged for optimal texture.
  • 1 cup well-drained crushed pineapple Moisture and sweetness; drained well—can use diced fresh pineapple or applesauce as substitutes.
  • 1 cup chopped walnuts Adds crunch; omit for a nut-free version.
For the Cream Cheese Frosting
  • 8 ounces cream cheese Provides richness and tang; ensure it's softened for easy mixing.
  • 0.5 cups unsalted butter Use softened for creaminess; salted can be substituted but adjust salt in recipe.
  • 4 cups powdered sugar Sift before measuring for smooth icing; provides sweetness for frosting.
  • 1 teaspoon vanilla extract Enhances overall flavor; omit if desired.

Equipment

  • Mixing Bowls
  • Spatula
  • Cake Pans
  • Whisk
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet mixture and stir until just combined.
  5. Fold in grated carrots and well-drained crushed pineapple, and optional chopped walnuts.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, checking for doneness.
  8. Cool cakes in pans for about 10 minutes, then turn them onto wire racks to cool completely.
  9. Prepare the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
  10. Once the cakes are completely cool, frost between the layers and on the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For maximum flavor, refrigerate the frosted cake overnight to allow flavors to meld beautifully.

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