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Imagine a slice of cake that transports you straight to the sunny shores of Hawaii with every bite. The Hawaiian Pineapple Carrot Cream Cake is a delightful fusion of flavors that perfectly embodies the essence of tropical paradise. This cake combines the sweetness of ripe pineapples, the earthiness of fresh carrots, and the richness of coconut, creating a moist and vibrant dessert that’s as pleasing to the eye as it is to the palate.

Tropical Delight: Hawaiian Pineapple Carrot Cream Cake 🌴🍍🥕

Experience a taste of paradise with Hawaiian Pineapple Carrot Cream Cake! This vibrant dessert blends the sweetness of ripe pineapples, fresh carrots, and shredded coconut into a moist, flavorful treat. Perfect for any celebration, this cake not only dazzles the eyes but also nourishes with its fresh ingredients. With a rich cream cheese frosting and tropical flair, it's an indulgent yet wholesome addition to summer gatherings or special occasions.
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Ingredients
  

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

4 large eggs

2 cups grated carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

½ cup shredded coconut

½ cup chopped walnuts (optional)

1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons fresh pineapple juice (optional)

Instructions
 

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

    Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

      Mix Sugars and Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

        Incorporate Vegetables and Fruits: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, crushed pineapple, shredded coconut, and walnuts (if using) until evenly distributed.

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

            Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract and fresh pineapple juice, if using, until smooth.

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

                Garnish and Serve: Optional: top the cake with additional shredded coconut, pineapple rings, or chopped walnuts for decoration. Slice and serve this delightful tropical cake at room temperature.

                  Prep Time: 20 min | Total Time: 1 hr 15 min | Servings: 12