Carrot Cake with Pineapple and Coconut
User Reviews
4.9
Carrot Cake with Pineapple and Coconut
Description
This carrot cake batter mixes eggs, flour, sugar, vegetable or coconut oil, baking soda, cinnamon, salt, and vanilla, then incorporates shredded coconut, nuts such as walnuts or pecans, crushed pineapple (well drained), and shredded carrots. The result is a moist, textured cake with a combination of sweet and spicy notes and tropical elements from pineapple and coconut.
The cake is baked in two round 9-inch pans, ensuring even cooking and a tender crumb. After baking and cooling, one layer receives a thick spread of cream cheese frosting, followed by stacking the second layer and frosting the entire cake. The frosting uses softened cream cheese, butter or margarine, powdered sugar, vanilla, and optional milk for consistency. The finished cake showcases a creamy tangy frosting complementing the sweet earthy carrot base.
This cake can be prepared in various pan types including bundt or cupcake tins, with adjustments to baking time. It is recommended to preheat the oven fully and test for doneness with a toothpick. Cooling before frosting is important for optimal frosting texture and appearance.
Ingredients
- 3 egg
- 2 cups flour
- 2 cups sugar
- 1 1/4 cups vegetable oil coconut oil works great too
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup coconut shredded
- 1 cup nuts walnuts or pecans chopped
- 1 cup pineapple drained, crushed
- 2 cups carrot shredded
Cream Cheese Frosting:
- 8 ounces cream cheese -softened
- 8 tablespoons butter or margarine-softened
- 6 cups powdered sugar
- 1½ teaspoon vanilla
- milk optional for consistency, splash
Instructions
- Preheat oven to 350℉. Beat eggs well; then add the next seven ingredients and beat well until smooth.
- Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
- Line the bottom of the 9 inch pans with parchment paper. Spray non stick cooking spray on the parchment and sides of the pans.
- Divide batter into two equals amounts and pour into prepared baking pans. Bake for 35-40 minutes. Insert a toothpick and see if it comes out clean to tell if the cakes are done.
- Allow the cakes to rest for 5 minutes in the pan, then using a butter knife go around the edge of the cake before removing from the pans. Allow cakes to cool on a wire rack completely before frosting.
- Trim off any dome shape from the top of the cake then spread with about 1 cup of the cream cheese frosting for the middle layer.
- Place second cake on top of the frosting layer to make a double layer cake.
- Frost sides and top of the cake making any kind of fun swirl or designs.
- Sprinkle with chopped nuts (optional).
Cream Cheese Frosting:
- In a stand mixer (a hand mixer works fine) using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
- Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
- If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.
Notes
- Line pans with parchment paper and spray sides with non-stick spray for easy cake removal.
- Adjust baking time if using different pans; for example, 9x13 pans may require about 50 minutes; reduce frosting amount accordingly.
- Ensure the oven is fully preheated before baking to promote even rising.
- Use a toothpick to test doneness; the cake is done when it comes out clean.
- Cool cakes completely on a wire rack before applying the frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 348mg | 15% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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