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Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite

Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite
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Hawaiian Carrot Pineapple Cake is a delightful and moist dessert that brings the tropics to your table with every bite. Bursting with juicy crushed pineapple, freshly grated carrots, and shredded coconut, this cake is topped with a smooth cream cheese frosting that elevates its tropical flair. Perfect for celebrations or any time you want to treat yourself to something special, this cake is easy to make and sure to impress your guests. Its vibrant flavors and tender texture make it a crowd-pleaser for any occasion, from birthdays to casual get-togethers.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix vegetable oil and eggs until blended; then stir in grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Divide the batter between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks.
  7. For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract until fluffy.
  8. Frost cooled cake layers as desired.

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