Tropical Carrot Cake with Coconut Cream Frosting
Bursting with the vibrant flavors of the tropics, this Tropical Carrot Cake with Coconut Cream Frosting is a delightful twist on the classic dessert. Infused with sweet crushed pineapple, freshly grated carrots, shredded coconut, and a hint of zesty orange, every bite transports you to sun-soaked shores. The rich and velvety coconut cream frosting, made with real cream cheese and coconut cream, adds a luscious tropical finish, while a sprinkle of toasted coconut lends irresistible texture and visual appeal. Perfect for celebrations, brunches, or an indulgent treat, this moist and flavorful carrot cake showcases the perfect balance of spice and sweetness. Ready in just over an hour and serving 12, it’s a crowd-pleaser that will be the centerpiece of any dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup crushed pineapple (drained)
- 2 cups grated carrots
- 0.5 cup sweetened shredded coconut
- 1 medium zest of an orange
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 0.25 cup coconut cream
- 0.5 cup shredded toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer on medium speed until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the drained pineapple. Begin and end with the dry mixture.
Fold in grated carrots, shredded coconut, and orange zest 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 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cakes cool, prepare the coconut cream frosting. In a large bowl, beat the cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the coconut cream until fully incorporated and the frosting is smooth.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.
If desired, sprinkle the shredded toasted coconut on top as a garnish.
Refrigerate the cake for 1-2 hours to set the frosting before serving. Enjoy your tropical carrot cake!
Nutrition Facts
Calories |
7650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.3 g | 522% | |
| Saturated Fat | 187.9 g | 940% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 966.8 g | 352% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 728.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 596 mg | 46% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1877 mg | 40% | |
*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.
