Hawaiian Carrot Pineapple Cake

Description:

This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake. It’s moist, flavorful, and filled with shredded carrots, crushed pineapple, and a hint of coconut. Topped with luscious cream cheese frosting, it’s a dessert that brings an island vibe to your table.

Origin:

Inspired by the flavors of Hawaii, this cake combines tropical ingredients with the traditional warmth of carrot cake, making it perfect for any occasion.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely shredded carrots
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup sweetened shredded coconut
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple juice (optional, for flavor)

Optional Garnish:

• Toasted coconut flakes
• Pineapple chunks
• Chopped nuts

Instructions:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
   • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
   • In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Fold in shredded carrots, crushed pineapple, coconut, and nuts (if using).
2. Bake the Cake:
   • Pour the batter evenly into the prepared pans. Bake for 30–35 minutes (for round pans) or 40–45 minutes (for a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting:
   • Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract and pineapple juice, if using.
4. Assemble the Cake:
   • If using round layers, place one layer on a serving plate and spread a thick layer of frosting on top. Add the second layer and frost the top and sides.
   • For a 9×13-inch cake, spread the frosting evenly over the top.
5. Decorate:
   • Garnish with toasted coconut, pineapple chunks, or nuts as desired.

Tips for Success:

• Use freshly grated carrots for the best texture and moisture.
• Drain the pineapple well to avoid excess liquid in the batter.
• Chill the frosting slightly for easier spreading.

Recommendations:

• Serve at room temperature or slightly chilled.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~420
• Protein: 5g
• Fat: 22g
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 38g
• Sodium: 280mg

Enjoy this tropical delight, perfect for summer gatherings or to bring a bit of sunshine to any day!