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Moist Hawaiian Carrot Pineapple Cake

Moist Hawaiian Carrot Pineapple Cake for a Tropical Treat

Experience the delight of Moist Hawaiian Carrot Pineapple Cake, a tropical treat combining warm spices and sweet fruits.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 2 cups Granulated Sugar Consider using coconut sugar for a tropical twist.
  • 2 cups Shredded Carrots Finely shred for even distribution.
  • 1 cup Crushed Pineapple Ensure it’s well-drained to prevent excess liquid.
  • 4 Large Eggs Can replace with flax eggs for a vegan option.
  • 1 cup Vegetable Oil Melted coconut oil adds an island flavor.
  • 1 cup Chopped Walnuts Optional; can swap for pecans or omit.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 2 teaspoons Vanilla Extract Choose pure vanilla for the best results.
For the Frosting
  • 8 ounces Cream Cheese Opt for vegan cream cheese for a dairy-free option.
  • 0.5 cup Unsalted Butter Plant-based butter works well for a vegan alternative.
  • 2 cups Powdered Sugar Adjust to taste preference.
  • 2 tablespoons Milk Use plant-based milk for a vegan option.

Equipment

  • mixing bowls
  • Hand Mixer
  • Oven
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In another bowl, blend granulated sugar, eggs, and vegetable oil until smooth.
  4. Fold in shredded carrots and crushed pineapple, then mix the wet and dry ingredients together until just combined.
  5. If using, fold in the chopped walnuts carefully without overmixing.
  6. Pour the batter into the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. To make the frosting, beat cream cheese and butter until smooth, then gradually mix in powdered sugar and vanilla.
  9. Once cool, frost between the cake layers and cover the top and sides of the cake.
  10. Garnish with crushed walnuts or shredded coconut if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 50IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

Allow cakes to cool completely before frosting to avoid melting the cream cheese frosting. Experiment with different nuts or fruits for personalized variations.

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