Island Fusion Carrot Cake Vegetarian
Bring a tropical twist to a classic favorite with this Island Fusion Carrot Cake—a vegetarian delight that’s as luscious as it is unique. Packed with freshly grated carrots, sweet crushed pineapple, and a sprinkle of shredded coconut, this cake offers a beautiful medley of flavors and textures. The optional addition of chopped walnuts or pecans adds a satisfying crunch, while unsweetened applesauce keeps it moist and light. Topped with a decadent cream cheese frosting, this dessert is perfect for special occasions or simply when you crave a tropical-inspired treat. Ready in just over an hour and serving up to 12, this recipe is a true crowd-pleaser for those seeking a flavorful, vegetarian-friendly carrot cake with a hint of island magic.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.75 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Carrots, finely grated
- 0.5 cup Crushed pineapple, drained
- 0.5 cup Shredded coconut (unsweetened)
- 0.5 cup Walnuts or pecans, chopped (optional)
- 8 ounces Cream cheese (softened, for frosting)
- 4 tablespoons Unsalted butter (softened, for frosting)
- 2 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake as desired.
Garnish with additional shredded coconut or chopped nuts, if desired. Slice and serve!
Nutrition Facts
Calories |
6836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.8 g | 489% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 827.3 g | 301% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 585.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 635 mg | 49% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3082 mg | 66% | |
*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.
