Carrot Cake Hawaiian Style


2-1/4 cups flour

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

1 1/2 cups oil

3 eggs

1 Tbs Vanilla

2 cups shredded carrot

2 cups coconut

1 cup chopped walnuts

8-ounce can crushed pineapple, drained


8 ounces cream cheese, room temperature

1 stick butter, room temperature

1 Tbs Vanilla Extract

Pinch salt

3-4 cups confectioners' sugar

Start with the first four (dry) ingredients and whisk them together by hand right in the mixer bowl to thoroughly blend. This breaks up any lumps and incorporates the spices, soda, and salt smoothly into the flour so nobody gets a bitter bite of any of that in their cake later. Now move the bowl over to the stand mixer and gradually add the wet ingredients as it runs on low.

Follow with pineapple, carrots, coconut, and lastly the nuts. Mix those in briefly so they don't start getting ground up by the beater. And ready to pour into a Pam-sprayed 9x13 for the oven! Bake at 350 for around 30 minutes and check it. As soon as a pick comes out clean and it's no longer liquidy in the middle, remove from oven. This is a very moist cake if not over cooked and you can't judge by the color when done. Test with a toothpick and remove at first sign of a crumb even if the crumb is damp.  

While Cake is baking, prepare the frosting. 

If the stick butter and 8 oz cream cheese is at all cold then give each just A FEW SECONDS in the microwave and check till you have nice soft, but not melted, ingredients. Beat them together in the mixer with 1 tsp vanilla and a pinch of salt until nice and smooth. Reduce to lowest speed and add the first cup of confectioners sugar until it blends in, then another cup, and finally a third cup, mixing slowly each time. When it has blended in enough for the powdery mess to die down, then kick the speed up and really let it go. It should be nice and smooth and thick, not runny. I think it really tastes best if you can avoid adding the 4th cup of sugar.

Here' a little hint - toss a kitchen towel over the mixer when something powdery is in there and you'll cut the risk of flour coating your kitchen like a frying chicken.

Jan Burke.