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Hawaiian Carrot Pineapple Cake

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Hawaiian carrot pineapple cake is a tropical delight that combines moist carrot and sweet pineapple, topped with rich cream cheese frosting. This cake is perfect for any occasion, from birthdays to casual gatherings, and brings the essence of summer into every bite. Easy to prepare, it’s an ideal treat for both novice and experienced bakers alike, promising smiles and satisfaction for everyone who tries it.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup crushed pineapple in juice (drained)
  • 4 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar (sifted)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the grated carrots, crushed pineapple, eggs, and vegetable oil until smooth. Combine with the dry ingredients gently.
  4. Fold in chopped walnuts or shredded coconut if desired.
  5. Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  7. For the frosting, beat cream cheese with powdered sugar and vanilla extract until fluffy.
  8. Assemble by frosting between layers and on top as desired.

Nutrition

Keywords: Swap crushed pineapple for fresh for a brighter flavor. Add shredded coconut for extra tropical flair. Experiment with spices like nutmeg or ginger for added warmth.

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