Best Hawaiian Carrot Cake Recipes

HELLMANN'S HAWAIIAN CARROT CAKE

Hellmann's Hawaiian Carrot Cake image

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

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 1/2 cups sugar
3/4 cup Hellmann's mayonnaise
1 (250 ml) can crushed pineapple (undrained)
2 1/2 cups carrots (shredded)
3/4 cup walnuts (chopped)

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

Hawaiian Carrot Cake image

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

Ingredients

2 cups all-purpose white flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 1/2 cups brown sugar
3/4 cup plain yogurt or 3/4 cup h. mayonnaise
1 (8 ounce) can crushed pineapple
2 1/2 cups grated carrots
3/4 cup walnuts, chopped

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

HAWAIIAN CARROT CAKE

HAWAIIAN CARROT CAKE image

Categories Cake

Number Of Ingredients 20

Ingredients

1 cup (250 mL) chopped canned pineapple
4 cups (1 L) grated carrot
2 1/2 cups (625 ml) all-purpose flour
1 tbsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
1 cup (250 mL) butter, at room temperature
1 1/4 cups ( 300 mL) golden brown sugar
4 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) milk
Coconut Icing
2 pkgs (250 g each) regular cream cheese, at room temperature
1 cup (250 mL) butter, at room temperature
¼ cup (50 mL) sour cream or natural yogurt
1 tsp (5 mL) vanilla
2½ cups (625 mL) sifted icing sugar
1 cup (250 mL) sweetened flaked coconut

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.

HAWAIIAN CARROT CAKE WITH COCONUT ICING RECIPE - (4.3/5)

Hawaiian Carrot Cake With Coconut Icing Recipe - (4.3/5) image

Provided by franny-2

Number Of Ingredients 22

Ingredients

1 cup (250 mL) chopped canned pineapple
4 cups (1 L) grated carrot
2 1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
1 cup (250 mL) butter, at room temperature
1 1/4 cups (300 mL) golden brown sugar
4 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) milk
COCONUT ICING
2 pkgs (250 g each) regular cream cheese, at room temperature
1 cup (250 mL) butter, at room temperature
1/4 cup (50 mL) sour cream or natural yogurt
1 tsp (5 mL) vanilla
2 1/2 cups (625 mL) sifted icing sugar
1 cup (250 mL) sweetened flaked coconut
GARNISH
Fresh coconut curls (see TIP)

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 CARROT CAKE

Hawaiian Carrot Cake image

Provided by My Food and Family

Categories Recipes

Time 2h10m

Number Of Ingredients 17

Ingredients

2 cups sugar
3 eggs, slightly beaten
1 cup vegetable oil (I have used olive oil in this recipe with excellent results)
3 tsp vanilla
2 1/4 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 cups shredded carrots
2 cups coconut (I like to use fresh coconut grated)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped walnuts
Cream Cheese Frosting:
8 oz cream cheese
4 tablespoons butter
2 tsp vanilla
Powdered sugar

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

Hawaiian Carrot Cake with Coconut Icing image

Super-moist, autumn-spice pineapple-carrot cake filled and frosted with sweet and rich coconut cream cheese icing.

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

1 cup (240 ml) chopped canned pineapple
4 cups (1 L) grated carrot
2-1/2 cups (315 g) all-purpose flour
1 tablespoon (14 g) baking powder
2 teaspoon (10 g) baking soda
1 teaspoon (7 g) salt
2 teaspoons (10 g) cinnamon
1 teaspoon (5 g) nutmeg
1 cup (227 g) unsalted butter, at room temperature
1-1/4 cups (250 g) golden brown sugar
4 eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
1/2 cup (120 ml) whole milk, at room temperature
2 pkgs (250 g each) regular cream cheese, at room temperature
1 cup (227 g) unsalted butter, at room temperature
¼ cup (60 ml) sour cream or natural yogurt
1 teaspoon (5 ml) pure vanilla extract
2½ cups (315 g) icing sugar
1 cup (75 g) sweetened flaked coconut

Steps:

Preheat oven to 350°F (180°C). Spray or oil two 9-inch round cake pans.
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 and set aside.
Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Gradually beat in sugar, then beat on medium for about 5 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.
Divide between prepared pans and smooth with a small offset spatula. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centers seem set when lightly tapped, about 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.
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.
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 final 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.