Description
This moist and flavorful cake combines the comforting spice of classic carrot cake with tropical pineapple, coconut, and a luscious cream cheese frosting. It’s a dreamy dessert for birthdays, potlucks, or any island-inspired celebration!
Ingredients
For the Cake:
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2 1/2 cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 tsp cinnamon
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1/2 tsp nutmeg
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1/2 tsp salt
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1 cup granulated sugar
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1 cup brown sugar, packed
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1 cup vegetable oil
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4 large eggs
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2 tsp vanilla extract
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2 cups grated carrots
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1 (8 oz) can crushed pineapple, drained
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1 cup shredded coconut (optional)
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1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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3 1/2 cups powdered sugar
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1 tsp vanilla extract
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1 tbsp pineapple juice (optional, for extra flavor)
Instructions
1. Make the Cake Batter
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
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In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
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Stir in carrots, pineapple, coconut, and nuts.
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Gradually add dry ingredients, mixing until just combined.
2. Bake the Cake
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Pour batter into prepared pan(s).
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Bake for 35–40 minutes (or 25–30 minutes for round pans), until a toothpick comes out clean.
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Cool completely before frosting.
3. Make the Cream Cheese Frosting
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar, beating until fluffy.
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Stir in vanilla and pineapple juice, if using.
4. Assemble & Serve
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Frost the cooled cake and top with toasted coconut or chopped nuts.
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Slice and enjoy!
Notes
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For extra pineapple flavor, don’t skip the pineapple juice in the frosting.
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This cake stores well in the fridge for up to 4 days.
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Toast coconut before garnishing for added texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
