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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake
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This Hawaiian Carrot Pineapple Cake is a delightful twist on classic carrot cake, featuring the tropical flavors of pineapple and coconut, creating a moist and flavorful dessert.

Ingredients

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2 cups All-purpose flour
1 ½ cups Granulated sugar
2 teaspoons Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamo
½ teaspoon Ground nutmeg
4 Large eggs
1 cup Vegetable oil
2 teaspoons Vanilla extract
2 cups Shredded carrots
1 (8-ounce) can Crushed pineapple, well-drained
½ cup Shredded coconut
½ cup Chopped pecans or walnuts (optional)
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
3-4 cups Powdered sugar, sifted
1 teaspoon Vanilla extract
¼ teaspoon Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg
  3. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until thoroughly blended
  4. Pour the wet ingredients into the dry ingredients and mix until just combined
  5. Gently fold in the shredded carrots, well-drained crushed pineapple, shredded coconut, and chopped nuts if using
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes
  7. Remove the cakes from the oven and let them cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely
  8. While the cakes cool, make the cream cheese frosting by beating the softened cream cheese and butter together until smooth
  9. Gradually add the sifted powdered sugar, mixing well after each additio
  10. Once the cakes are completely cool, place one layer on a serving plate and spread one-third of the frosting over the top. Place the second cake layer on top and frost the top and sides with the remaining frosting
  11. Garnish with extra shredded coconut, toasted nuts, or pineapple chunks if desired

Notes

Ensure to drain the crushed pineapple well to avoid sogginess in the cake.

Use room temperature ingredients for better emulsification and texture.

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