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–+ servings
Christmas Hawaiian Carrot Pineapple Cake

Delightful Christmas Hawaiian Carrot Pineapple Cake Recipe

This Christmas Hawaiian Carrot Pineapple Cake is a moist, tropical delight perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Christmas, Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 2 teaspoons Baking Powder Use baking soda in a pinch but adjust acidity.
  • 1 teaspoon Baking Soda Can be replaced with baking powder if necessary.
  • 1 teaspoon Cinnamon Substitute with pumpkin pie spice if desired.
  • 1/4 teaspoon Nutmeg Freshly grated offers the best flavor.
  • 1/2 teaspoon Salt Use kosher or sea salt for best results.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/2 cup Brown Sugar Substitute with more granulated sugar if unavailable.
  • 1/2 cup Vegetable Oil Consider using coconut oil for a tropical touch.
  • 3 large Eggs Use flax eggs for a vegan option.
  • 2 cups Grated Carrots Freshly grated is recommended.
  • 1 can Crushed Pineapple Always drain before adding.
  • 1/2 cup Shredded Coconut Optional, omit if not desired.
For the Frosting
  • 8 oz Cream Cheese Opt for vegan cream cheese for a dairy-free version.
  • 1/2 cup Unsalted Butter Use coconut oil as a dairy-free alternative.
  • 4 cups Powdered Sugar Grind granulated sugar if powdered is not available.
  • 1 teaspoon Vanilla Extract Using fresh vanilla bean adds a gourmet touch.
  • 2 tablespoons Milk or Pineapple Juice Substitute with almond milk for a dairy-free option.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • whisk
  • spatula
  • Mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the grated carrots and crushed pineapple.
  6. Pour the batter into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  8. Beat together cream cheese and unsalted butter until fluffy, then add powdered sugar, vanilla, and milk.
  9. Once cool, frost the first layer, add the second, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store unfrosted cake at room temperature for up to 2 days, wrapped to maintain moisture. Refrigerate frosted cake for up to 5 days or freeze unfrosted for up to 3 months.

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