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Hawaiian Carrot Pineapple Cake topped with cream cheese frosting and garnished with pineapple.
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Hawaiian Carrot Pineapple Cake

A delightful fusion of flavors combining carrots and pineapple, topped with rich cream cheese frosting, perfect for any occasion.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American, Hawaiian
Keyword: Carrot Cake, Cream Cheese Frosting, Dessert Recipe, Pineapple Cake, Tropical Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour The foundation of our cake, giving it a tender structure.
  • 2 teaspoons baking soda This will provide the perfect rise, ensuring a fluffy cake.
  • 1 teaspoon baking powder A little extra lift for that airy texture.
  • 1 teaspoon ground cinnamon Adding a warm, aromatic spice that enchants the senses.
  • 1/2 teaspoon salt Elevating the flavors and balancing the sweetness.
  • 3 large eggs Essential for binding, providing moisture and richness.
  • 1 cup granulated sugar Infusing sweetness that beautifully complements the other flavors.
  • 1 cup vegetable oil Ensuring moistness that lingers on the palate.
  • 2 teaspoons vanilla extract Offering aromatic elegance that enhances every bite.
  • 2 cups grated carrots These tender shreds become sweet and succulent when baked.
  • 1 can (8 oz) crushed pineapple, drained A juicy burst of tropical flavor that keeps the cake moist.
  • 1 cup shredded coconut Adding a chewy texture and an exotic touch.
  • 1 cup chopped walnuts or pecans Introducing a satisfying crunch and nutty flavor.

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened Lush and creamy, this is the star of the frosting.
  • 1/2 cup unsalted butter, softened Introducing richness and a velvety texture.
  • 4 cups powdered sugar Sweetening the deal for a luscious frosting.
  • 1 teaspoon vanilla extract Enhancing the sweetness with a hint of floral notes.

For Decoration

  • Toasted coconut flakes For a crunchy layer that adds visual appeal and texture.
  • Chopped walnuts or pecans Accenting the cake with extra nuttiness.
  • Pineapple slices For a tropical aesthetic that’s as pleasing to the eye as it is to the taste.
  • Maraschino cherries A classic touch to garnish that adds a pop of color and sweetness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  • In another bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth.
  • Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  • Fold in the grated carrots, crushed pineapple, coconut, and chopped nuts.
  • Pour the batter into your prepared pan and spread it evenly.

Baking

  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely in the pan.

For the Cream Cheese Frosting

  • Beat the cream cheese and butter together until smooth.
  • Gradually add in the powdered sugar and vanilla extract, mixing until silky and smooth.
  • Once the cake has cooled, spread the frosting over the top and decorate with toasted coconut, nuts, pineapple slices, and maraschino cherries.

Notes

Grate fresh carrots for best texture. Ensure pineapple is well-drained to avoid soggy cake. Use room temperature ingredients for better mixing.