Tropical Pineapple Carrot Cake to Die for
Indulge in the irresistible flavors of this "Tropical Pineapple Carrot Cake to Die For," a moist and decadent dessert that will transport your taste buds straight to the tropics. This crowd-pleasing cake combines a medley of freshly grated carrots, sweet crushed pineapple, shredded coconut, and optional chopped pecans or walnuts for a delightful texture and flavor combination. Infused with warm spices like cinnamon and nutmeg, and topped with a rich, velvety cream cheese frosting, this cake strikes the perfect balance between sweet and tangy. With just 20 minutes of prep time, it’s surprisingly easy to make yet elegant enough for any special occasion. Serve it chilled for a refreshing treat that's sure to become your go-to recipe for birthdays, holidays, or any day you want to wow your friends and family!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 1 cup Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Crushed pineapple, drained
- 0.75 cups Sweetened shredded coconut
- 0.75 cups Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing gently until combined. Be careful not to overmix.
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using). Mix until evenly distributed.
Divide the batter 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.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk to loosen it.
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting over the top.
Place the second layer of cake on top and frost the top and sides evenly. Decorate with additional chopped nuts or a sprinkle of coconut if desired.
Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy your Tropical Pineapple Carrot Cake to Die for!
Nutrition Facts
Calories |
8962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.4 g | 622% | |
| Saturated Fat | 166.5 g | 832% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 6632 mg | 288% | |
| Total Carbohydrate | 1126.4 g | 410% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 833.9 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 782 mg | 60% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2543 mg | 54% | |
*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.
