0 from 27 votes
Carrot Pineapple and Coconut Cake
This small carrot cake with pineapple and coconut makes a single layer 8 or 9" cake that can be served plain or frosted. It's the perfect snack size for smaller gatherings.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 9
Calories: 25894 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon mace optional
- ½ cup + 2 tablespoons brown sugar
- 2½ tablespoons sugar
- 2 large eggs at room temperature
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup crushed pineapple
- ½ cup sweetened flaked coconut
- ½ cup golden raisins
- ½ cup chopped toasted walnuts
Optional Frosting:
- Whipped Icing
- Cream Cheese frosting
Instructions
- Preheat the oven to 375°. Spray an 8" square baking pan (I used a glass baking dish) with vegetable spray. Line the pan with parchment paper. Set aside.
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FOR A 8" SMALL CARROT CAKE
- Add 1 ¼ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice and ¼ teaspoon mace to a medium bowl. Whisk to combine and set aside.
- In a large bowl, combine the ½ cup + 2 tablespoons brown sugar, 2½ tablespoons sugar, 2 large eggs, ½ cup vegetable oil and v½ teaspoon vanilla extract. Whisk to combine.
- Stir the dry ingredients into the wet ones and mix until all the flour mixture has been absorbed. Stir in 1 cup grated carrots, ½ cup crushed pineapple (well drained), ½ cup sweetened flaked coconut, ½ cup golden raisins and ½ cup chopped toasted walnuts. Mix well and transfer to the prepared baking dish.
- Bake the cake for 40-50 minutes or until a cake tester poked in the center of the cake comes out clean with no batter or crumbs attached.
- Let it cool in the pan for about 20 minutes, then turn it onto a wire rack to cool to room temperature.
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Optional Frosting
- After cooling completely, transfer it to a platter and frost with either the Whipped Icing (ermine frosting) or Cream Cheese Frosting.
Notes
- Storage Tips:
- , unfrosted. Wrap it in plastic wrap, followed by freezer paper, and freeze it for up to three months.
- to room temperature and then frost or serve.
- If the dessert is unfrosted, store it at room temperature, covered with plastic wrap. It will keep for 2-3 days.
- If you've added cream cheese frosting (or another icing), the cake can stay at room temperature for up to a day but should be covered and refrigerated afterward.
- This small carrot cake freezes well, unfrosted. Wrap it in plastic wrap, followed by freezer paper, and freeze it for up to three months.
- Defrost completely to room temperature and then frost or serve.
Nutrition Information
Calories
258.94kcal
(13%)
Carbohydrates
46.42g
(15%)
Protein
4.85g
(10%)
Fat
6.93g
(11%)
Saturated Fat
2.06g
(10%)
Polyunsaturated Fat
3.4g
Monounsaturated Fat
1.08g
Trans Fat
0.004g
Cholesterol
41.33mg
(14%)
Sodium
282.53mg
(12%)
Potassium
227.34mg
(6%)
Fiber
2.43g
(10%)
Sugar
28.63g
(57%)
Vitamin A
2445.33IU
(49%)
Vitamin C
2.46mg
(3%)
Calcium
69.64mg
(7%)
Iron
1.71mg
(10%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 25894
% Daily Value*
| Calories | 258.94kcal | 13% |
| Carbohydrates | 46.42g | 15% |
| Protein | 4.85g | 10% |
| Fat | 6.93g | 11% |
| Saturated Fat | 2.06g | 10% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 1.08g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41.33mg | 14% |
| Sodium | 282.53mg | 12% |
| Potassium | 227.34mg | 5% |
| Fiber | 2.43g | 10% |
| Sugar | 28.63g | 57% |
| Vitamin A | 2445.33IU | 49% |
| Vitamin C | 2.46mg | 3% |
| Calcium | 69.64mg | 7% |
| Iron | 1.71mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.