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Tropical Carrot Cake

Tropical Carrot Cake

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.
4.82 from 32 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 servings
Calories: 547kcal
Author: Dahn Boquist

Ingredients

Tropical Carrot Cake

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • 1-¼ teaspoons baking soda
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 2 cups sugar 400 grams
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1-¼ 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
  • ¼ teaspoon salt
  • 4-½ cups powdered sugar

For the topping:

  • 1 cup shredded coconut flakes toasted

Instructions

  • 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.

Notes

  • 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. 

Video

Nutrition

Serving: 1 | Calories: 547kcal | Carbohydrates: 64g | Protein: 5g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 432mg | Fiber: 2g | Sugar: 51g