Description
A moist and flavorful cake loaded with fresh carrots, juicy pineapple, coconut, and warm spices, topped with a rich cream cheese frosting for a tropical twist on a classic carrot cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting: 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together sugars, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in carrots, pineapple, coconut, and nuts if using.
- Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy.
- Frost the cooled cakes and garnish with extra coconut or nuts if desired.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the batter.
- This cake can be made a day ahead as flavors intensify overnight.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: carrot pineapple cake, Hawaiian carrot cake, tropical carrot cake, cream cheese frosting cake, moist carrot cake