Description
This tropical twist on the classic carrot cake combines sweet pineapple, shredded carrots, and a hint of coconut, creating a moist and flavorful dessert that’s perfect for any occasion. Topped with a creamy cream cheese frosting, it’s a guaranteed crowd-pleaser!
Ingredients
Scale
- 1 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts (optional)
For Frosting:- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together oil, sugar, eggs, and vanilla. Stir in the grated carrots, pineapple, coconut, and walnuts.
- Gradually fold in the dry ingredients until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake.
- Slice and enjoy!
Notes
- For added tropical flavor, consider adding chopped dried pineapple.
- You can also add a pinch of nutmeg to the cake for extra warmth.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes