Pineapple Paradise: A Tropical Twist on Carrot Cake

Introduction:

Sick of boring old carrot cake? Get ready to spice things up with a Hawaiian vacation in your mouth! This Pineapple Paradise cake isn't just a dessert; it's a tropical getaway. Imagine moist, fluffy carrot cake infused with juicy pineapple chunks, toasted coconut flakes, and crunchy walnuts. Yeah, we know, you're drooling already. But wait, there's more! We've topped it off with a dreamy cream cheese frosting that's so good, you'll want to lick the plate clean.

Photo bytexas sasie lady

Measurements:

• For the Cake:
• • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded carrots (about 3-4 medium carrots)
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup toasted coconut flakes
  • 1 cup chopped walnuts
• For the Cream Cheese Frosting:
• • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Photo bytexas sasie lady

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Whisk together the dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
3. Cream the sugars and oil: In a separate bowl, using an electric mixer on medium speed, cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Then, stir in the vanilla extract.
5. Incorporate the dry ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the drained pineapple, mixing until just combined.
6. Fold in the goodies: Gently fold in the shredded carrots, toasted coconut flakes, and chopped walnuts.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Prepare the frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and a pinch of salt, if desired.
11. Frost the cakes: Once the cakes are completely cool, place one layer on a serving plate and spread with a layer of frosting. Top with the second layer and frost the top and sides of the cake.
12. Decorate: If desired, garnish the cake with additional coconut flakes, pineapple chunks, or a tropical-themed cake topper.

Side Dish Ideas:

• Pineapple chunks: A classic pairing.
• Coconut macaroons: A tropical twist on a traditional cookie.
• Fresh fruit salad: A light and refreshing accompaniment.
• Tropical punch: A refreshing drink to complement the cake.

Photo bytexas sasie lady

Nutritional Facts:

• Serving size: 1 slice
• Calories: Approximately 450
• Fat: Approximately 25g
• Carbohydrates: Approximately 55g
• Protein: Approximately 5g

Prep Time: 30 minutes Cook Time: 30-35 minutes

Conclusion:

So, there you have it, a tropical paradise in the form of a cake! This Pineapple Paradise cake is not only delicious but also visually stunning. It's perfect for any occasion, from birthdays to potlucks. So, grab your sunscreen, put on your flip-flops, and get ready for a taste of paradise!