Carrot Cake on the Beach
Transport yourself to a tropical oasis with "Carrot Cake on the Beach," a sunny twist on the classic dessert that will brighten any occasion. This delightfully moist cake combines the earthy sweetness of grated carrots with the tropical allure of crushed pineapple and unsweetened coconut flakes for a flavor-packed treat. Spiced with warm notes of cinnamon and nutmeg, each bite is a balance of comfort and vibrancy. Topped with a luscious cream cheese frosting that's kissed with zesty lime and adorned with toasted coconut flakes and optional pineapple slices, this cake is as visually stunning as it is delicious. Perfect for summer gatherings or any time you crave a taste of the tropics, this crowd-pleasing dessert is sure to whisk you away to beachside bliss. Keywords: tropical carrot cake, pineapple carrot cake, lime frosting, coconut carrot cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 cups carrots, grated
- 0.5 cup coconut flakes, unsweetened
- 0.75 cup canned crushed pineapple (drained)
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup vegetable oil
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 0.25 cup toasted coconut flakes (for garnish)
- 4 slices pineapple slices (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
Add the eggs one at a time to the sugar-oil mixture, whisking after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Gently fold in the grated carrots, coconut flakes, and drained crushed pineapple until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and softened butter together in a mixing bowl until creamy and smooth.
Gradually add the powdered sugar to the cream cheese mixture, beating until well incorporated and fluffy.
Stir in the lime zest and lime juice, mixing until combined and slightly tangy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.
Sprinkle toasted coconut flakes over the top of the cake and, if desired, decorate with pineapple slices.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Serve chilled or at room temperature and enjoy a slice of paradise!
Nutrition Facts
Calories |
7958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.2 g | 598% | |
| Saturated Fat | 238.4 g | 1192% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 923.1 g | 336% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 640.5 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 761 mg | 59% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4130 mg | 88% | |
*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.
