Tropical Carrot Cake

Dive into a slice of sunshine with this Tropical Carrot Cake, a luscious twist on the classic dessert. Packed with finely grated carrots, sweetened shredded coconut, and juicy crushed pineapple, this cake delivers a flavorful burst of tropical charm in every bite. Warm spices like cinnamon and nutmeg elevate the moist layers, while a rich cream cheese frosting adds just the right amount of tangy sweetness. Chopped walnuts or pecans bring a delightful crunch, and a sprinkle of coconut garnish gives it a show-stopping finish. Perfect for celebrations or as a treat for any occasion, this tropical-inspired carrot cake is as easy to make as it is irresistible. Whether you're a fan of carrot cake or looking for a dessert with island vibes, this recipe is sure to transport your taste buds to paradise.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups light brown sugar
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple (drained)
• 0.75 cups sweetened shredded coconut
• 2 cups finely grated carrots
• 0.5 cups chopped walnuts or pecans
• 8 ounces cream cheese (softened)
• 0.5 cups unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 0.5 cups sweetened shredded coconut (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.

Step 2

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.

Step 5

Fold in the drained crushed pineapple, shredded coconut, grated carrots, and chopped nuts until evenly distributed.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 9

To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.

Step 10

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.

Step 11

Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.

Step 12

Sprinkle the shredded coconut garnish over the top of the cake, pressing gently to adhere if needed.

Step 13

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Nutrition Facts

Serving size	2850 grams (2850.0g)

Amount per serving	% Daily Value*
Calories	9576

Total Fat 489.90g	628%
Saturated Fat 188.30g	942%
Polyunsaturated Fat 134.40g
Cholesterol 1067mg	356%
Sodium 5496mg	239%
Total Carbohydrate 1292.40g	470%
Dietary Fiber 42.60g	152%
Total Sugars 1013.90g
Protein 81.20g	162%

Vitamin D 181IU	907%
Calcium 746mg	57%
Iron 21mg	118%
Potassium 3186mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 3.3%

Carbs: 52.2%