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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake That Will Brighten Your Day

Hawaiian Carrot Pineapple Cake is a vibrant twist on a classic dessert, featuring moist layers with tropical flavors.
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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 Use purpose flour for best results.
  • 2 teaspoons Baking Powder Aids in leavening.
  • 1 te teaspoon Baking Soda Works with acidic ingredients.
  • 2 teaspoons Ground Cinnamon Adds warmth and depth of flavor.
  • 1/2 teaspoon Salt Enhances all the flavors.
  • 1 cup Granulated Sugar Can be replaced with brown sugar.
  • 3 large Eggs Bind the ingredients together.
  • 1 cup Vegetable Oil Can substitute with unsweetened applesauce.
  • 2 teaspoons Vanilla Extract Introduces aromatic flavor.
  • 2 cups Grated Carrots Brings sweetness and texture.
  • 1 can Crushed Pineapple Substitute with finely diced fresh pineapple if desired.
  • 1/2 cup Chopped Walnuts Optional, adds crunchy texture.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese The base for the frosting.
  • 1/2 cup Unsalted Butter Enriches the frosting.
  • 4 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1 teaspoon Vanilla Extract Enhances the frosting’s flavor.

Equipment

  • mixing bowls
  • whisk
  • Cake Pans
  • Oven

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
  3. In another bowl, mix the granulated sugar, eggs, vegetable oil, and vanilla extract until blended.
  4. Gradually stir the dry ingredients into the wet mixture, folding until just combined.
  5. Carefully fold in the grated carrots and crushed pineapple, plus any walnuts.
  6. Divide the batter between the prepared pans, smoothing the tops, and bake for 30-35 minutes.
  7. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks.
  8. In a bowl, beat the softened cream cheese and unsalted butter until smooth, then gradually add powdered sugar and vanilla.
  9. Once cooled, spread cream cheese frosting over the top of one cake layer, then place the second layer on top and frost.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a beautiful finish, garnish with pineapple chunks or shredded carrots. Ensure cake layers are completely cooled before frosting to prevent melting.

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