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.
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Recipe Information
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)
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, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
Fold in the drained crushed pineapple, shredded coconut, grated carrots, and chopped nuts until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.
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.
Sprinkle the shredded coconut garnish over the top of the cake, pressing gently to adhere if needed.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
9576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.9 g | 628% | |
| Saturated Fat | 188.3 g | 942% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 5496 mg | 239% | |
| Total Carbohydrate | 1292.4 g | 470% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 1013.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 746 mg | 57% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3186 mg | 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.
