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There's something undeniably enchanting about tropical flavors that can transport your taste buds to sun-soaked beaches and lush landscapes. When it comes to baking, the infusion of these vibrant flavors can transform a simple dessert into a celebration of taste and aroma. One such delightful creation is the Hawaiian Pineapple Carrot Cream Cake. This cake embodies the essence of tropical baking by marrying the sweetness of fresh pineapple with the earthiness of carrots, resulting in a moist, flavorful treat that is as inviting as it is delicious.

Tropical Delight: Hawaiian Pineapple Carrot Cream Cake 🌴🍍🥕

Transport your taste buds to a tropical paradise with the Hawaiian Pineapple Carrot Cream Cake. This delightful dessert combines the sweetness of fresh pineapple with the earthy flavor of carrots, creating a moist and flavorful cake perfect for any occasion. Whether it's a birthday, summer barbecue, or a cozy afternoon treat, this cake is sure to impress. With its rich history and potential for customization, it's not just a recipe but a celebration of love and family traditions. Indulge in the fresh, vibrant flavors and bring a taste of Hawaii to your home!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

2 cups finely grated carrots

1 cup crushed pineapple, drained

1/2 cup shredded coconut (optional)

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons coconut milk (optional, for thinning)

For Garnish:

Toasted coconut flakes

Pineapple slices

Fresh mint leaves

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

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

      Combine Sugars and Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the grated carrots, crushed pineapple, coconut (if using), and chopped nuts (if using).

          Bake the Cakes: Divide the batter equally between the prepared cake pans. Smooth the tops and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

            Make the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add coconut milk, one tablespoon at a time, until the desired consistency is reached.

              Assemble the Cake: Once the cakes are completely cool, 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 top and sides of the entire cake with the remaining frosting.

                Garnish: Sprinkle toasted coconut flakes on top and garnish with pineapple slices and fresh mint leaves for a tropical presentation.

                  Serve: Slice the cake and serve. Enjoy this delightful taste of the tropics with every bite!

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                      Prep Time: 30 minutes | Total Time: 1 hour 20 minutes | Servings: 12