Description
A moist tropical carrot cake loaded with sweet pineapple, shredded coconut, warm spices, and finished with a rich cream cheese frosting topped with toasted pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 cups grated fresh carrots
- 1 can (20 oz) crushed pineapple, thoroughly drained
- ½ cup sweetened shredded coconut
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup toasted chopped pecans
Instructions
- Preheat oven to 175°C (350°F) and grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fully combined.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the grated carrots, drained crushed pineapple, and shredded coconut.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes, or 28 to 32 minutes for round pans, until a toothpick inserted into the center comes out clean.
- Cool the cake completely on a wire rack.
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Spread the frosting evenly over the cooled cake.
- Sprinkle with toasted chopped pecans before slicing and serving.
Notes
Drain the pineapple thoroughly to prevent excess moisture in the batter. For the best texture, allow the cake to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg