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Carrot Cake with Pineapple and Coconut

  • Author: simplemealsbykim
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist and flavorful carrot cake filled with pineapple and coconut, topped with a creamy frosting. Perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until smooth and well combined.
  4. Slowly add in the oil and vanilla extract, mixing until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the grated carrots, pineapple, coconut, nuts, and raisins, if using.
  7. Pour the batter evenly into the prepared cake pans and smooth the tops.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
  10. While the cakes cool, make the frosting by beating the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, and beat until fluffy. Add vanilla extract and milk and mix until smooth.
  11. Once the cakes are cool, frost the top of one layer, then place the second layer on top and frost the entire cake.
  12. Decorate with additional coconut or nuts if desired. Serve and enjoy!

Notes

  • For extra moisture, you can add 1/4 cup of applesauce to the batter.
  • If you prefer a different frosting, you can use a classic buttercream or whipped cream cheese frosting.
  • This cake is even better the next day as the flavors meld together.

Find it online: https://simplemealsbykim.com/carrot-cake-with-pineapple-and-coconut/