Hawaiian Carrot Cake

Dec 24, 2011 by Christy | 0 Comments| Share it:   

Delicious!

43210

3 ratings

Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 30 mins. - 1 hr.
  • Serves: 8

Filed Under

Intro

There are very few cakes I am truly a fan of, and I have to say that carrot cake has always had a special place in my heart. Most cakes are way too sweet and dry and are topped with an even sweeter frosting. Actually feeling your teeth rot as you eat something is not something I have found I enjoy.

Carrot cakes are usually moist due to the fruits and vegetables incorporated into the batter, and the signature cream cheese frosting is rarely ever too sweet due to the sour taste of the cream cheese cutting the sweetness of the sugar. Cake perfection! This carrot cake recipe is especially perfect since it includes pineapple and coconut to give it a more Hawaiian island feel. In fact, this carrot cake would be a fantastic dessert to serve at a summer pool party.

Ingredients

Hawaiian Carrot Cake Ingredients:
1 cup chopped canned pineapple
4 cups grated carrots
2 1/2 cups flour
1 tbsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup butter, at room temperature
1 1/4 cups brown sugar
4 eggs
2 tsp vanilla
1/2 cup milk

Coconut Cream Cheese Frosting:
2 packages cream cheese, at room temperature
1 cup butter, at room temperature
1/4 cup sour cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup shredded coconut

Step 1

Preheat your oven to 350°F. Grease two 9-inch round cake pans.

Blend the grated carrots and chopped pineapple in a food processor until just slightly chunky.

Pour the blended mixture onto a few paper towels to soak up the extra moisture. Set aside.

Step 2

In a large mixing bowl, beat the butter and sugar together until creamy. (about 3 minutes).

Step 3

Beat in the eggs and vanilla.

Step 4

With your mixer on low speed, continue beating and add 1 cup of flour, baking powder, baking soda, salt, cinnamon, and nutmeg and beat just until combined.

Step 5

Mix in the milk.

Step 6

Mix in the last 1 1/2 cups of flour just until combined.

Step 7

Mix in your blended pineapple and carrots.

Step 8

Divide the batter between the two 9-inch round cake pans. Spread the batter to the sides of each pan. To remove any air pockets, bang each pan on the counter 5 to 6 times. Bake at 350°F for 40 to 35 minutes or until the centers seem set when lightly tapped. Place the cake pans on a baking rack to cool. After about 15 minutes, turn cakes out of the pans and cool completely on racks. It's best to leave the Hawaiian carrot cakes out overnight to cool at room temperature and then ice them the next day.

Step 9

How to Make Coconut Cream Cheese Frosting

For the frosting, place the cream cheese, butter, sour cream, vanilla, and powdered sugar into a mixing bowl and beat until creamy. Next, add in the shredded coconut and beat until mixed in.

Step 10

Cut off the very top of one of the cake layers to make it as flat as possible. Scoop about one third of the coconut cream cheese frosting onto the newly cut cake and spread it evenly to the edges.

Step 11

Place the next carrot cake layer on top of the frosting. Use the rest of the coconut cream cheese frosting to cover the top and sides of the carrot cake.

Step 12

Refrigerate and serve your Hawaiian carrot cake.

Now that you have learned how to make hawaiian carrot cake, please be sure to view these other cake recipes.

Recipes Similar to Hawaiian Carrot Cake

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