Tropical carrot cake!! This is the carrot cake recipe you have been looking for! A classic carrot cake gets a special twist from pineapple and coconut.
Tropical Carrot Cake
This Carrot Cake has taken a holiday in the tropics. If you know someone that has given up on carrot cake because it is boring, dense and dry, serve them a slice of this cake and watch them devour every last bite. The pineapple and coconut gives it a special twist that everyone loves.
This is the best carrot cake ever! It is perfectly sweetened and perfectly moist without being too heavy. Each tender bite is packed with carrots, pineapple, and coconut. A light and fluffy cream cheese frosting is the ideal match and crowning finish for this tropical carrot cake. We have added some toasted coconut flakes to the top for more of the tropics.
Our carrot cake with pineapple and coconut is a tropical paradise.
The list of ingredients is long but don’t let that overwhelm you. This recipe is really easy and foolproof. We usually mix this recipe up with an electric mixer but you can mix it by hand with equally good results.
How to make a carrot cake with pineapple and coconut
- Whisk the dry ingredients in a bowl then set it aside while you mix the wet ingredients together.
- Mix the eggs, sugar, and vanilla extract together then stir in the oil.
- Stir in the flour mixture until it is all blended together.
- Finally, stir in the carrots, pineapple, and coconut. It is that easy! You don’t need to learn any special techniques or procedures.
Since this is an oil based recipe, the cake will be tender and moist for several days after baking. As a result, you can bake this cake three days in advance and still have a perfectly tender and moist cake.
The pineapple also adds to the moistness of the cake but it is essential that you drain the juice from the can of pineapple. If you don’t drain the juice then the cake will be too wet and will not bake correctly.
The perfect frosting for Tropical Carrot Cake
Cream cheese frosting is amazing with this cake. Not only is cream cheese frosting the easiest frosting to make, but it is also a great compliment to the tropical flavors of pineapple and coconut.
This recipe is perfectly sweetened and will not overwhelm the flavors in the cake. It is light, creamy, and indulgent. All the right stuff. If you want a frosting that isn’t as sweet then try our Ermine frosting.
Although it is not necessary, we have toasted some coconut and sprinkled the top of the cake and the bottom edge with it for decoration. It makes a fast and easy presentation.
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Tropical Carrot Cake
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 cups sugar (400 grams)
- 4 eggs
- 2 teaspoons vanilla extract
- 1-1/4 cups vegetable oil
- 2 cups grated carrots (from 3 to 4 raw carrots)
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup shredded, sweetened coconut flakes
Cream Cheese Frosting:
- 20 ounces cream cheese, room temperature
- 8 tablespoons butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4-1/2 cups powdered sugar
For the topping:
- 1 cup shredded coconut flakes, toasted
- Preheat oven to 350 F. Butter three 8-inch round cake pans. (You can also bake this recipe in two 9-inch cake pans). Line the bottom of the pans with parchment paper
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon set aside.
- In the bowl of your electric mixer, add eggs, sugar, and vanilla. Beat on medium speed for 3 to 4 minutes until well blended. Add the oil and beat well.
- Reduce the mixer speed to low and blend in the flour mixture, mixing just until incorporated.
- Using a wooden spoon or rubber spatula, fold in the grated carrots, drained pineapple, and coconut.
- Divide the batter equally between the three cake pans. Bake 30 to 38 minutes or until a toothpick inserted in the center of the cake, comes out clean or with just a few crumbs on the toothpick.
- Remove the cake from the oven and let it sit on a cooling rack for approximately 15 to 20 minutes. Remove cake from pans and place on the wire racks to finish cooling.
- Make sure the cake has completely cooled before you frost it. A warm cake will melt the frosting.
- While the cake is cooling, prepare the Cream Cheese Frosting.
Cream Cheese Frosting:
- In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy.
- Frost the cake with the cream cheese frosting then sprinkle it with the toasted coconut flakes.
- Lining the cake pans with parchment works best for this cake and helps it come out of the pans easily.
- Make sure you drain the canned pineapple before adding it to the cake batter.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 547Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 78mgSodium: 432mgCarbohydrates: 64gFiber: 2gSugar: 51gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Have you made this Tropical Carrot Cake? If so, we would love to see a picture. Tag us on Instagram.