The Best Carrot Cake with Pineapple and Coconut
his moist carrot cake is packed with tropical flavors from pineapple and coconut, crunchy nuts, and warm spices, topped with a creamy cream cheese frosting.
Equipment
- 2 x 9-inch round cake pans
- Mixing bowls (2 large for wet and dry ingredients)
- Whisk
- Rubber spatula
- Hand or stand mixer
- Wire cooling rack
- Parchment paper (optional, for lining pans)
- Measuring cups and spoons
- Cake stand or serving plate
Ingredients
Main Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup shredded coconut
- 1 cup chopped nuts pecans or walnuts
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz cream cheese softened
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup coconut flakes optional for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, and nutmeg. Set aside.
- In another bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Fold in grated carrots, drained pineapple, shredded coconut, and chopped nuts into the wet mixture.
- Gradually combine the wet and dry ingredients until just mixed. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy. Stir in vanilla extract.
- Frost the cooled cakes, layer by layer. Garnish with coconut flakes or nuts, if desired.
Notes
- Tips: Use freshly grated carrots and thoroughly drain the pineapple for the best texture.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition (Per Serving)
- Calories: ~450 kcal
- Total Fat: ~22g
- Saturated Fat: ~8g
- Cholesterol: ~70mg
- Sodium: ~300mg
- Total Carbohydrates: ~58g
- Sugars: ~40g
- Dietary Fiber: ~2g
- Protein: ~5g