Hawaiian Carrot Cake With Coconut Icing Recipe 435 Food

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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

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 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

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

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

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

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING



Tropical Carrot Cake with Coconut Cream Frosting image

Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 1/3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 cups powdered sugar
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

  • For Cake: Preheat oven to 350.
  • Butter three 9" diameter cake pans with 1 1/2"-high sides.
  • Line bottom with parchment paper.
  • Combine 1/3 cup flour and next three ingredients in processor.
  • Process until nuts are finely chopped.
  • Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
  • Using electric mixer, beat sugar and oil in large bowl to blend.
  • Add eggs one at a time, beat well after each addition.
  • Beat in vanilla.
  • Beat in flour-spice mixture.
  • Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
  • Divide batter among pans.
  • Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
  • Cool in pans, on rack 1 hour.
  • Run knife around edge of pans to loosen cakes.
  • Turn cakes out onto racks; cool completely.
  • For Frosting: Beat cream cheese and butter in large bowl until smooth.
  • Beat in powdered sugar, then cream of coconut and both extracts.
  • Chill until firm enough to spread.
  • ,about 30 minutes.
  • Place one cake layer, flat side up on platter.
  • Spread 3/4 cup frosting over top of cake.
  • Top with second cake layer, flat side up.
  • Spread 3/4 cup of frostin gover.
  • Top with third cake layer, rounded side up, pressing slightly to adhere.
  • Spread thin layer of frosting over top and sides of cake.
  • Chill cake and remaining frosting 30 minutes.
  • Spread remaining frosting over top and sides of cake.
  • Arrange whole nuts and ginger around top edge of cake.
  • Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

TROPICAL CARROT LAYER CAKE WITH ISLAND ICING



Tropical Carrot Layer Cake With Island Icing image

My recipe for a frosted carrot layer cake with tropical fruit and macadamias. You can also prepare these as cupcakes or a sheet cake if desired, following the baking guides below.

Provided by The Spice Guru

Categories     Dessert

Time 2h15m

Yield 1 frosted 3-layer cake, 12-16 serving(s)

Number Of Ingredients 30

1 1/2 cups softened unsalted butter (plus more for pans)
2 cups raw coconut sugar crystals (Coconut Secret)
2 1/2 cups all-purpose flour (plus more for pans)
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt (omit if using salted butter)
1 teaspoon allspice (or 1/3 tsp each cinnamon, cloves, nutmeg)
1/2 teaspoon ginger powder
4 large beaten eggs
1 (6 ounce) container pina colada yogurt (Yoplait)
1/4 cup natural coconut rum
1 teaspoon pure vanilla extract
2 1/4 cups grated peeled carrots
1 cup baker's angel flake coconut
1 pureed medium very ripe banana (reserve 2 tablespoons)
1 (8 ounce) can well-drained crushed pineapple (reserve juice)
1 cup roasted macadamia nuts (2/3 c chopped, 1/3 c ground)
24 ounces softened real cream cheese
1 cup unsalted butter
1 (16 ounce) package sifted confectioners' sugar
2 tablespoons pureed ripe bananas
1 tablespoon lime juice
2 teaspoons pineapple juice
1 1/2 teaspoons natural coconut rum (not coconut extract)
1/2 teaspoon pure vanilla extract
1 small pinch salt
1/3 cup ground macadamia nuts (sides, from divided portion above)
1/3 cup baker's angel flake coconut (or more, top of cake)
1 tablespoon fresh carrot (curls or shreds, top center of cake)
1/4 teaspoon finely grated fresh lime peel (flecks, top of cake)

Steps:

  • (BAKING NOTES: AVOID 9-INCH CAKE PANS WHICH HAVE LEFT AND RIGHT SIDE HANDLE TABS, MAKING IT IMPOSSIBLE TO FIT THREE 9-INCH PANS ON ONE BAKING RACK, WHICH IS RECOMMENDED FOR PROPER RISING AND EVEN BAKING. HERE IS A GUIDE FOR VARIATION BAKING TIMES AT 350°F: Two 8 x 1-1/2-inch round baking pans -- 35 to 40 minutes Two 9 x 1-1/2-inch round baking pans -- 30 to 35 minutes Two 8 x 8 x 2-inch baking pans -- 25 to 35 minutes Two 9 x 9 x 2-inch baking pans -- 25 to 35 minutes -- One 13 x 9 x 2-inch baking pan -- 30 to 35 minutes One 15 x 10 x 1-inch baking pan -- 25 to 30 minutes Cupcakes (half full of batter) -- 18 to 23 minutes). (STEP ONE): PLACE oven rack in center position; PREHEAT oven to 350°F; OIL three (9-inch) cake pans lightly; PRESS a sheet of parchment paper into the bottom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan; CUT a circle from scored sheet; LINE the bottoms of cake pans with parchment paper cut-out; BUTTER top of parchment paper insert well; DUST the greased inserts lightly with flour; TAP out excess flour; SET prepared pans aside.
  • PULSE 1 cup pre-roasted macadamia nuts in a food processor and save 2/3 cup for the cake and set aside; COARSELY grind remaining 1/3 cup macadamia nuts in processor for the garnish, transfer to separate small bowl and set aside; PEEL enough fresh carrots to yield 2 1/4 cups grated; SHAVE a few 3-4 inch strips from carrots using a vegetable peeler and place into ice water for the garnish; FINELY grate the remaining carrots using a food processor grate to yield 2 1/4 cups (remove any large chunks that may get in), transfer grated carrots to a large bowl; ADD 1 cup Baker's Angel Flake coconut to carrots in bowl; PUREE one medium very ripe banana in food processor; ADD all but 2 tablespoons of banana puree to carrot mixture (reserving 2 tablespoons banana puree for the icing); RESERVE juice from one (8 ounce) can crushed pineapple; ADD well-drained crushed pineapple to carrot mixture in bowl; BLEND the carrot/coconut/banana/pineapple mixture well and set aside until needed; FOLLOW the link if candied carrot curls are desired, courtesy of The Cupcake Project (with thanks): http://www.cupcakeproject.com/2010/04/candied-carrot-curls-unique-carrot.html.
  • MIX the following dry ingredients together in a separate medium bowl: 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons baking soda, 1 teaspoon salt (omit if using salted butter), 1 teaspoon ground allspice (or 1/3 tsp each cinnamon, cloves, nutmeg), and 1/2 teaspoon ginger powder; SET aside.
  • CREAM 1 1/2 cups (3 sticks) unsalted butter in a large mixing bowl using an electric stand mixer until light and fluffy; ADD 2 cups Coconut Secret brand Raw Coconut Crystals gradually to the creamed butter and beat well; CRACK 4 eggs into a separate container and remove any shell fragments; LIGHTLY beat eggs without adding to mixture.
  • ALTERNATELY beat in the dry flour mixture and pour beaten egg mixture in one fourth increments on medium-low speed, until all of the flour mixture is used and all egg has been beaten into mixture; STOP mixer; ADD one 6 ounce container Yoplait pina colada yogurt, 1/4 cup natural coconut rum and 1 teaspoon pure vanilla extract; MIX on lowest speed; SLOWLY add the carrot/coconut/banana/pineapple mixture while beating on medium speed (without over-mixing); RAISE standing mixer top and scrape attachment and bowl sides; REMOVE bowl from stand; FOLD in 2/3 cup coarsely chopped roasted macadamia nuts.
  • DIVIDE batter equally into the 3 prepared pans; DROP each cake pan levelly onto countertop 3 times to disperse air pockets; PLACE cakes into oven; SET timer for 30 minutes; BAKE until timer sounds; TEST center(s) of cake(s) with a wooden toothpick or cake tester until it comes out clean (bake for an additional 5 minutes and test again); REMOVE baked cakes from oven; LEAVE the cakes in pans to rest and cool for 10 minutes; CAREFULLY invert and transfer cakes from pans onto cooling racks, peeling away parchment paper; ALLOW cakes to cool completely; ZEST one fresh lime to yield 1/4 teaspoon and set aside; SQUEEZE juice from lime to yield 2 teaspoons for the icing.
  • INTO a small cup using a fork to blend, mix 2 tablespoons banana puree, 1 tablespoon lime juice, 2 teaspoons reserved pineapple juice, 1 1/2 teaspoons natural coconut rum, and 1/2 teaspoon pure vanilla extract; SET mixture aside; INTO a large mixing bowl add 12 ounces softened real cream cheese and 1 stick softened butter over; BEAT until creamy; SCRAPE the mixture of banana, juices, rum and extract into the mixing bowl; BEGIN beating; SIFT in the powdered sugar while beating constantly until smooth; SLOWLY pour in the reserved blend the ISLAND ICING until smooth and creamy.
  • PLACE one cake layer top-side up on cake plate or cake stand; SPREAD about 2/3 cup of the ISLAND ICING on the first layer of cake; PLACE the second cake layer top-side down evenly over first; REPEAT procedures to the third layer top-side up again; FROST the sides of the cake first with the ISLAND ICING; COVER the top layer of cake loosely with plastic wrap; TOSS 1/3 cup ground macadamia nuts along the sides of the cake; REMOVE wrap from unfrosted top cake layer.
  • FROST the top of the cake with the remaining ISLAND ICING, decorating in swirls (Note: Any leftover icing freezes well if stored in an airtight container then defrosted in refrigerator); SPRINKLE the top of the cake with 1/3 cup flaked coconut; GARNISH top with 1 tablespoon finely grated fresh carrot and a few flecks of fresh lime zest; REFRIGERATE for an hour to set icing before serving.
  • CUT servings and place onto plates; TEMPER cake servings to room temperature, covered loosely with plastic wrap (OR) WARM cake uncovered in a microwave defrost setting just long enough to soften cake and temper frosting; SERVE and enjoy!

Nutrition Facts : Calories 996, Fat 73.7, SaturatedFat 40.1, Cholesterol 226.2, Sodium 658.3, Carbohydrate 75.6, Fiber 4.1, Sugar 48.6, Protein 10.5

COCONUT CARROT CAKE



Coconut Carrot Cake image

I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 18

2 cups sugar
1 cup canola oil
4 large eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
2 cups grated carrots
1-1/2 cups sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

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