Description
A tropical twist on classic carrot cake! This moist and flavorful dessert features carrots, pineapple, and coconut, topped with a creamy pineapple-infused cream cheese frosting. Perfect for any occasion!
Ingredients
Units
Scale
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Mix-Ins:
- 1 1/2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for added flavor)
- Optional Garnish:
- Shredded coconut
- Crushed pineapple
- Chopped nuts
- Pineapple slices or carrot curls
Instructions
- Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until combined. Stir in the vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
- Bake the Cake:
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until fluffy.
- Mix in the vanilla extract and pineapple juice (if using).
- Frost and Decorate:
- Spread the cream cheese frosting evenly over the cooled cake.
- Garnish with shredded coconut, crushed pineapple, chopped nuts, or decorative pineapple slices and carrot curls, if desired.
Notes
- For a layered cake, use two 9-inch pans and adjust the frosting proportions if needed.
- This cake is best stored in the refrigerator due to the cream cheese frosting. Cover and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg