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In the world of baking, tropical flavors have carved out a delightful niche, inviting home bakers to explore the exuberance of islands through their desserts. The infusion of vibrant fruits and rich spices not only adds a burst of flavor but also evokes a sense of warmth and celebration. One such creation that encapsulates this tropical allure is the Hawaiian Carrot Pineapple Cake—a refreshing twist on the classic carrot cake that enchants with its unique blend of flavors.

Hawaiian Carrot Pineapple Cake

Indulge in the tropical delight of Hawaiian Carrot Pineapple Cake, a refreshing twist on the classic dessert that combines the sweetness of carrots and pineapple with creamy frosting. This moist cake features vibrant flavors from crushed pineapple, shredded coconut, and your choice of nuts, making it perfect for gatherings or celebrations. Each bite transports you to a sun-soaked paradise, making every occasion feel special and joyful. Try it today and bring a taste of Hawaii to your kitchen!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 6 medium carrots)

1 cup crushed pineapple, drained

1/2 cup shredded coconut (unsweetened for a healthier option)

1/2 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to adjust 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, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.

      Combine Wet Ingredients: In another bowl, whisk together the vegetable oil and eggs until well combined.

        Incorporate the Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using) into the wet ingredients.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, folding in gently just until combined. Be careful not to overmix; a few lumps are okay. Stir in the vanilla extract.

            Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

              Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well. Stir in the vanilla extract and adjust the consistency with milk as needed.

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

                  Garnish and Serve: Optionally, garnish the top with additional shredded coconut or chopped nuts. Slice and serve your tropical carrot pineapple cake!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12