Ingredients:
Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts or pecans
Fluffy Cream Cheese Frosting:
16 oz cream cheese, softened
1 cup unsalted butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream.
Garnish:
Finely grated raw carrots
Piped dollops of frosting
Finely chopped nuts.
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts.
Bake the Cakes:
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Fluffy Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until well combined.
Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
Add the second cake layer and repeat the frosting. Add the third cake layer and frost the top and sides of the cake.
Pipe dollops of frosting on top and garnish with finely grated raw carrots.
Nutritional Information (Per Serving):
Calories: 620, Protein: 6g, Carbohydrates: 80g, Sugars: 60g, Total Fat: 32g, Saturated Fat: 14g, Sodium: 350mg, Fiber: 3g
Kitchen Tips, Great Ideas, How to Save Money
Fresh Ingredients: Use fresh, high-quality ingredients to enhance the flavor and nutritional value of your cake. Freshly grated carrots and high-quality pineapple will make a significant difference in taste and texture.
Pineapple: Using fresh pineapple instead of canned can give your cake a fresher taste and fewer added sugars. Simply crush the fresh pineapple yourself.
Whipped Cream: For an even fluffier frosting, consider whipping the cream cheese and butter mixture for a few extra minutes. This will incorporate more air and make the frosting lighter.
Nut Alternatives: If you’re allergic to nuts or prefer a different flavor, substitute walnuts or pecans with almonds or leave out the nuts altogether.
Coconut: For a more intense coconut flavor, lightly toast the shredded coconut before adding it to the batter.
Storage: Store the assembled cake in an airtight container in the refrigerator. This helps keep the cream cheese frosting firm and the cake moist.
Freezing: You can freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw them overnight in the refrigerator before assembling the cake.
Decorating: Use a piping bag with different nozzles to create beautiful designs with the frosting. This can add an extra touch of elegance to your cake.
Eco-Friendly: Use reusable silicone baking mats instead of parchment paper and buy ingredients in bulk to reduce packaging waste.
Cost-Saving Tips: Buy nuts and baking ingredients during sales or from bulk stores. Fresh fruits like pineapple and carrots are often cheaper when bought in season.
By incorporating these tips, you’ll create a delicious Hawaiian Carrot Pineapple Cake that is both indulgent and budget-friendly.
Enjoy the rich, tropical flavors while making smart choices in the kitchen.
