This Tropical Carrot Cake is a delicious twist on the classic recipe, incorporating crushed pineapple and shredded coconut for an added burst of tropical flavor. With moist layers of carrot cake studded with fruits and nuts, and topped with a rich, tangy cream cheese frosting, this cake is perfect for special occasions or anytime you want to indulge in a slice of paradise.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 ½ cups vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 large carrots)
- 1 can (8 oz) crushed pineapple, drained
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (to adjust consistency)
For Garnish (optional):
- Extra shredded coconut, toasted
- Chopped walnuts or pecans
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil (or melted coconut oil) until smooth. Add the eggs and vanilla extract, and whisk until fully combined.
Step 4: Add the Carrots, Pineapple, and Coconut
Fold the grated carrots, crushed pineapple, and shredded coconut into the wet ingredients until evenly distributed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense cake. If using chopped walnuts or pecans, fold them in at this stage.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat on low speed. Stir in the vanilla extract and heavy cream until the frosting reaches your desired consistency.
Step 9: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the entire cake with the remaining frosting.
Step 10: Garnish and Serve
For a finishing touch, garnish the cake with toasted shredded coconut and chopped walnuts or pecans. Slice and enjoy!
Cooking Notes
- Grated Carrots: Make sure to finely grate the carrots for a smoother texture. Pre-grated carrots from the store may be too coarse.
- Pineapple: Be sure to drain the crushed pineapple well to prevent the cake from becoming too wet.
- Nuts: Adding walnuts or pecans is optional, but they provide a delightful crunch and complement the flavors of the cake.
Variations
1. Tropical Carrot Cake with Mango
Swap the crushed pineapple for mango puree or finely diced fresh mango for a different tropical twist.
2. Coconut Lime Carrot Cake
Add 1 tablespoon of lime zest to the batter for a zesty kick, and incorporate lime juice into the cream cheese frosting for a fresh, citrusy flavor.
3. Gluten-Free Tropical Carrot Cake
Use a gluten-free flour blend in place of all-purpose flour to make the cake gluten-free. Ensure the blend contains xanthan gum for structure.
4. Pineapple Carrot Sheet Cake
For a more casual, easy-to-serve option, bake the cake in a 9×13-inch baking dish instead of round pans. Adjust the baking time to 40-45 minutes.
Keto Version and Low-Carb Adjustments
For a keto-friendly version of this cake:
- Use almond flour or coconut flour instead of all-purpose flour.
- Replace the sugars with erythritol or monk fruit sweetener.
- Use sugar-free cream cheese and a low-carb powdered sweetener for the frosting.
These adjustments will lower the carb content while keeping the tropical flavors intact.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost just before serving.
Q: How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture.
Q: Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before frosting and serving.
Q: Can I use a different type of frosting?
While cream cheese frosting pairs beautifully with this cake, you can use a buttercream frosting or even a whipped coconut cream for a lighter option.
This Tropical Carrot Cake with Pineapple and Cream Cheese Frosting is a delightful dessert packed with flavor and texture. The combination of sweet carrots, juicy pineapple, shredded coconut, and crunchy nuts makes for a deliciously moist cake that’s sure to impress. Whether you’re serving it at a party, family gathering, or just as a treat for yourself, this tropical twist on classic carrot cake is a must-try