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Hawaiian Carrot Pineapple Cake Recipe

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★★★★★

4.8 from 113 reviews

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines shredded carrots, crushed pineapple, and warm spices like cinnamon and nutmeg. Topped with a luscious cream cheese frosting, this cake brings a tropical twist to a classic carrot cake, making it perfect for any celebration or casual gathering.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup shredded carrots
  • 1 cup crushed pineapple, drained
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (optional, for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
  3. Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, large eggs, and vegetable oil. Beat them until the mixture is smooth and well incorporated.
  4. Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple to the wet mixture, stirring gently to combine all the moist ingredients.
  5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring carefully until just combined to avoid overmixing, which can lead to a dense cake.
  6. Add Nuts: Fold in the optional chopped walnuts to add a crunchy texture and nutty flavor to the batter.
  7. Pour into Pans: Evenly divide the cake batter between the two prepared 9-inch round cake pans.
  8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before carefully transferring them onto wire racks to cool completely.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. If the frosting is too thick, add milk a little at a time to achieve desired consistency.
  11. Assemble the Cake: Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting evenly on top, then place the second cake layer over the frosting.
  12. Frost the Top and Sides: Finish by spreading the remaining cream cheese frosting evenly over the top and sides of the cake for a polished and delicious presentation.

Notes

  • Ensure pineapple is well drained to avoid excess moisture making the cake soggy.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Chopped walnuts are optional but add a nice crunch and flavor contrast.
  • The cream cheese frosting can be adjusted in consistency by adding a little milk if needed.
  • For best results, chill the cake for 30 minutes after frosting to help it set.

Keywords: Hawaiian carrot pineapple cake, carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake

Find it online: https://zarameals.com/hawaiian-carrot-pineapple-cake-recipe/