Introduction
Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, featuring the vibrant flavors of pineapple, coconut, and warm spices. It’s a moist, flavorful dessert that combines the sweetness of carrots and pineapple with the crunch of nuts and the creamy tanginess of cream cheese frosting. This dessert is perfect for special occasions, potlucks, or simply as a sweet treat to brighten your day.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated carrots
1 can (8 ounces) crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans
For the Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons milk (optional, for consistency)
History
Carrot cakes have origins dating back to medieval Europe, where carrots were used as a sweetener in desserts due to their natural sugar content. The Hawaiian twist incorporates tropical ingredients like pineapple and coconut, giving it a refreshing flavor profile and a nod to the rich culinary heritage of the islands.
Benefits
- Carrots: Rich in beta-carotene, promoting eye health and boosting immunity.
- Pineapple: Packed with bromelain, which aids digestion and reduces inflammation.
- Nuts: A great source of healthy fats, proteins, and antioxidants.
- Coconut: Offers healthy medium-chain triglycerides (MCTs) for quick energy.
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Blend wet ingredients: In another bowl, beat sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in extras: Stir in grated carrots, drained pineapple, shredded coconut, and nuts.
- Bake: Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the Frosting:
- Cream together: Beat cream cheese and butter until smooth and fluffy.
- Add sugar and vanilla: Gradually mix in powdered sugar and vanilla extract. If needed, add milk to adjust the consistency.
- Frost the cake: Spread the frosting evenly over the cooled cake and garnish with extra nuts or shredded coconut.
Nutrition (Per Serving)
Calories: 350
Protein: 4g
Carbohydrates: 45g
Fat: 18g
Fiber: 2g
Sugar: 30g
Vitamin A: 80% of the daily value
Formation
This cake is best baked in layers or as a sheet cake. The vibrant orange of the carrots combined with the tropical yellow of the pineapple creates a visually appealing dessert. Frost with cream cheese frosting and decorate with toasted coconut or chopped nuts for an elevated presentation.
Conclusion
Hawaiian Carrot Pineapple Cake is a delightful fusion of flavors that brings a touch of paradise to your table. Its moist texture, tropical essence, and creamy frosting make it a favorite for dessert lovers everywhere.
Lovers of Hawaiian Carrot Pineapple Cake
This cake is adored by those who enjoy tropical flavors, lovers of classic carrot cake with a twist, and anyone looking for a refreshing, summery dessert. Whether you’re celebrating a birthday, hosting a luau, or simply indulging your sweet tooth, this cake is bound to win hearts.