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Hawaiian Carrot Pineapple Cake is a delightful dessert that showcases the rich and vibrant flavors of the tropics. This cake is not just a sweet treat; it carries with it a cultural significance that resonates deeply within Hawaiian cuisine. Originating from the fusion of various culinary influences present in Hawaii, this cake is a popular choice for celebrations and gatherings, embodying the spirit of aloha with its unique flavor profile and inviting aroma.

Hawaiian Carrot Pineapple Cake

Indulge in the tropical delight of Hawaiian Carrot Pineapple Cake! This delightful dessert features a moist blend of sweet carrots, juicy pineapple, and creamy coconut, topped with rich cream cheese frosting. Perfect for celebrations or a cozy treat, this cake captures the spirit of aloha in every bite. Discover how to make this flavorful cake that combines vibrant tropical flavors and textures. Bake it today and make lasting memories! #HawaiianCake #CarrotPineapple #DessertRecipe #TropicalFlavors #BakingJoy
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

4 large eggs

1 cup vegetable oil

2 cups grated carrots (about 4-5 medium carrots)

1 cup crushed pineapple, drained

1/2 cup shredded coconut (unsweetened)

1/2 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

Cream cheese frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

      Prepare Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract until combined.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.

          Add Fruits and Nuts: Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using) until evenly distributed throughout the batter.

            Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

              Cool Cakes: Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until well blended. Add the vanilla extract and milk until you reach your desired consistency.

                  Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with remaining frosting.

                    Serve and Enjoy: Decorate with additional coconut or walnuts on top as desired. Slice and serve chilled or at room temperature.

                      Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12