Moist Tropical Carrot Cake with Pineapple and Coconut Bliss
Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup shredded coconut
1 cup granulated sugar
½ cup light brown sugar
3 large eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple (drained)
½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional for extra flavor)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two 8-inch round pans.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and shredded coconut.
In another bowl, beat the eggs with both sugars until smooth and slightly thickened.
Gradually add in oil and vanilla extract.
Fold in grated carrots, crushed pineapple, and chopped walnuts (if using).
Gradually add the dry ingredients into the wet mixture and stir until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely in the pan.
To make the frosting, beat cream cheese and butter until smooth and creamy.
Add powdered sugar, vanilla, and pineapple juice; beat until fluffy.
Spread frosting generously over the cooled cake and sprinkle with extra coconut or nuts if desired.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 410 kcal | Servings: 12 servings