Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Drain pineapple well but reserve juice for frosting

Grate carrots finely for best texture

Room temperature ingredients mix more easily

Don't overmix batter to keep cake tender

Toast coconut in 350°F oven for 5-7 minutes until golden

Cake layers can be made ahead and frozen

Let cake come to room temperature before serving

Store covered in refrigerator up to 5 days

Use parchment paper for easy layer removal

Hawaiian Carrot Pineapple Cake

Name: Hawaiian Carrot Pineapple Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 12 servings (one 9-inch 3-layer cake)
Cuisine: Hawaiian/American
Ingredients: For the Cake:; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon salt; 1 1/3 cups vegetable oil; 4 large eggs, room temperature; 2 cups granulated sugar; 1/2 cup packed light brown sugar; 2 teaspoons vanilla extract; 3 cups finely grated carrots (about 1 lb); 1 cup crushed pineapple, drained (reserve 1/4 cup juice); 1 cup sweetened shredded coconut; 1 cup chopped walnuts (optional); 1/2 cup golden raisins (optional); For the Cream Cheese Frosting:; 16 oz cream cheese, softened; 1 cup unsalted butter, softened; 6 cups powdered sugar, sifted; 1/4 cup reserved pineapple juice; 2 teaspoons vanilla extract; 1/4 teaspoon salt; For Decoration:; 1 cup toasted coconut flakes; 1/2 cup chopped macadamia nuts; Fresh pineapple wedges (optional); Maraschino cherries (optional)

A tropical paradise in cake form that brings together the beloved comfort of classic carrot cake with the bright, sunny flavors of Hawaii. This incredibly moist three-layer cake features perfectly spiced carrot cake studded with juicy crushed pineapple, toasted coconut flakes, and crunchy walnuts. Each layer is infused with warm cinnamon, nutmeg, and vanilla, while the crushed pineapple adds natural sweetness and incredible moisture. Topped with a rich cream cheese frosting that's lightly flavored with pineapple juice and vanilla, this cake is finished with toasted coconut and chopped macadamia nuts for that authentic Hawaiian touch. Perfect for special occasions, summer gatherings, or anytime you want to transport your taste buds to a tropical island.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

1H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cake:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon salt

1 1/3 cups vegetable oil

4 large eggs, room temperature

2 cups granulated sugar

1/2 cup packed light brown sugar

2 teaspoons vanilla extract

3 cups finely grated carrots (about 1 lb)

1 cup crushed pineapple, drained (reserve 1/4 cup juice)

1 cup sweetened shredded coconut

1 cup chopped walnuts (optional)

1/2 cup golden raisins (optional)

For the Cream Cheese Frosting:

16 oz cream cheese, softened

1 cup unsalted butter, softened

6 cups powdered sugar, sifted

1/4 cup reserved pineapple juice

2 teaspoons vanilla extract

1/4 teaspoon salt

For Decoration:

1 cup toasted coconut flakes

1/2 cup chopped macadamia nuts

Fresh pineapple wedges (optional)

Maraschino cherries (optional)

Instructions

Preheat oven to 350°F. Grease three 9-inch round cake pans and line bottoms with parchment paper. Lightly flour the pans.

In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.

In another large bowl, whisk together oil, eggs, granulated sugar, brown sugar, and vanilla until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in grated carrots, drained crushed pineapple, coconut, walnuts, and raisins until evenly distributed.

Divide batter evenly among prepared pans, smoothing tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.

Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

For frosting: Beat cream cheese and butter with electric mixer until light and fluffy, about 3 minutes.

Gradually add powdered sugar, beating until smooth. Mix in pineapple juice, vanilla, and salt.

Place first cake layer on serving plate. Spread 1 cup frosting evenly over top.

Add second layer and repeat with frosting. Top with third layer.

Apply thin crumb coat of frosting all over cake. Refrigerate 30 minutes.

Apply remaining frosting in smooth, even layer over entire cake.

Press toasted coconut around sides and top of cake. Sprinkle with macadamia nuts.

Refrigerate cake for at least 2 hours before serving to set frosting.

Hawaiian Carrot Pineapple Cake

JUE

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Crafting the Ultimate Beverage

Hawaiian Carrot Pineapple Cake

Ingredients

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