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Hawaiian Carrot Pineapple Cake: A Tropical Twist on a Classic Dessert
If you love carrot cake and the tropical flavors of pineapple, then Hawaiian Carrot Pineapple Cake is the perfect dessert for you. This recipe combines the earthy sweetness of carrots with the tangy brightness of crushed pineapple, resulting in a moist, flavorful cake that feels like a bite of paradise. Whether you’re making it for a celebration or just to treat yourself, this cake is guaranteed to impress.
Here’s how to make this delightful dessert that’s destined to become a family favorite.
Why You’ll Love Hawaiian Carrot Pineapple Cake
- Incredibly Moist: The addition of crushed pineapple keeps the cake tender and moist without being overly dense.
- Rich in Flavor: The carrots provide natural sweetness, while warm spices like cinnamon and nutmeg add depth.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Versatile: Perfect as a sheet cake, layered cake, or cupcakes for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil (or melted coconut oil for a tropical touch)
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple (drained, but reserve the juice for optional glaze)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons reserved pineapple juice (optional, for flavor)
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