HAWAIIAN CARROT CAKE
This recipe is from a recipe magazine, can't rememeber which one, but I substituted the mayonnaise for plain yogurt. Hope you like it, it's scrumptuous :)
Provided by damesangrita
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 9 inch tube mold or bundt cake mold.
- In a medium mixing bowl, mix together the first 5 ingredients.
- In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
- Incorporate gradually the dry ingredients, mixing well.
- Add the carrots and nuts, mix well.
- Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
- Let cool, and unmold onto cake rack.
- Ice the cake with cream cheese icing, garnish with toasted coconut.
Nutrition Facts : Calories 332.8, Fat 8.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 430.3, Carbohydrate 60, Fiber 2.5, Sugar 37.6, Protein 6.8
HELLMANN'S HAWAIIAN CARROT CAKE
I got this recipe a real long time ago...like 25 years ago. I think I sent away to Hellmans asking for some recipes and this was one of them. It is absolutely moist and delicious. The flavors are outstanding especially with the cream cheese frosting. Can't be too bad for you right, it has carrots....must be healthy. Depends on who I am making this for I sometimes eliminate the walnuts.
Provided by FrenchBunny
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 9 inch tube pan or 13 x 9 baking dish.
- Stir together first 5 ingredients in medium bowl.
- In large bowl beat eggs, sugar, mayonaise and pineapple until well blended.
- Gradually beat in the flour mixture to the egg mixture.
- Stir in carrots and walnuts if using and mix well.
- Pour into your pan and bake in 350 F oven 60 minutes for tube pan or 50 minutes for baking dish or until done.
- Cool, remove from pan and frost with cream cheese icing.
HAWAIIAN CARROT CAKE
Categories Cake
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans. 2. Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended. 3. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots. 4. Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight.
CARROT CAKE
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
HAWAIIAN CARROT CAKE
Steps:
- Preheat oven to 350 degrees F. In medium bowl, combine the sugar, eggs, oil and 3 tsp. vanilla, mix well. In a large bowl combine the flour, cinnamon, baking soda and salt: mix well. Add the liquid mixture to the flour mixture and mix well. Fold in the carrots, coconut, pineapple and the nuts, mix well.
- Spoon the batter in a 9x13-inch glass pan and bake for 50 minutes. Let cool before frosting. Frost with cream cheese frosting.
- Cream Cheese Frosting:
- Beat cream cheese and butter till light and fluffy. Add 2 tsp. vanilla and enough powdered sugar to make stiff icing. (2- 2 1/2 cups).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HAWAIIAN CARROT CAKE WITH COCONUT ICING RECIPE - (4.3/5)
Provided by franny-2
Number Of Ingredients 22
Steps:
- 1 Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans. 2 Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended. 3 Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots. 4 Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing. 6 Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving. TIP: For fresh coconut curls, break open a coconut (see below) and remove the meat from the shell. Leave the brown skin on if you like. Using a vegetable peeler, shave long curls from the largest piece of coconut. Spread curls out on a foil-lined baking sheet. Place in a 300°F (150°C) oven until they dry a little and curl. Watch closely since this will happen in 5 to 6 minutes and then they can burn quickly. To open a coconut, penetrate through the softest of three "eyes" at the end of the coconut with a screwdriver, drain the water and place the shell in a 400°F (200°C) oven for 15 minutes to soften, then place in a towel and whack with a hammer until it breaks open.
HAWAIIAN CAKE
This is a moist and unusual cake. Great for summer.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
- Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 66.1 g, Cholesterol 105.4 mg, Fat 32.5 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 16.4 g, Sodium 643.6 mg, Sugar 48.5 g
HAWAIIAN SHEET CAKE
This sheet cake offers all of the flavors of the tropics with key ingredients like coconut, banana and pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
- Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.
Nutrition Facts : Calories 529, Carbohydrate 77 g, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg
TROPICAL CARROT CAKE
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Nutrition Facts :
HAWAIIAN WEDDING CAKE I
Get ready to do the hula! Good with cream cheese or sour cream frosting.
Provided by Olene Grieshop
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
- In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
- Bake for 35 to 40 minutes. Cool on wire racks.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 52 g, Cholesterol 31 mg, Fat 8.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 130.8 mg, Sugar 33.8 g
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