Tropical Pineapple Carrot Cake to Die for

Indulge in the irresistible flavors of this "Tropical Pineapple Carrot Cake to Die For," a moist and decadent dessert that will transport your taste buds straight to the tropics. This crowd-pleasing cake combines a medley of freshly grated carrots, sweet crushed pineapple, shredded coconut, and optional chopped pecans or walnuts for a delightful texture and flavor combination. Infused with warm spices like cinnamon and nutmeg, and topped with a rich, velvety cream cheese frosting, this cake strikes the perfect balance between sweet and tangy. With just 20 minutes of prep time, it’s surprisingly easy to make yet elegant enough for any special occasion. Serve it chilled for a refreshing treat that's sure to become your go-to recipe for birthdays, holidays, or any day you want to wow your friends and family!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 0.5 cups Brown sugar, packed
• 2 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 1 teaspoon Salt
• 1 cup Vegetable oil
• 4 Eggs
• 2 teaspoons Vanilla extract
• 3 cups Grated carrots
• 1 cup Crushed pineapple, drained
• 0.75 cups Sweetened shredded coconut
• 0.75 cups Chopped pecans or walnuts (optional)
• 8 ounces Cream cheese, softened
• 0.5 cups Unsalted butter, softened
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 1 tablespoon Milk (optional, for thinning frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients into the dry ingredients, mixing gently until combined. Be careful not to overmix.

Step 5

Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using). Mix until evenly distributed.

Step 6

Divide the batter between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.

Step 9

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Step 10

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk to loosen it.

Step 11

Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting over the top.

Step 12

Place the second layer of cake on top and frost the top and sides evenly. Decorate with additional chopped nuts or a sprinkle of coconut if desired.

Step 13

Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy your Tropical Pineapple Carrot Cake to Die for!

Nutrition Facts

Serving size	(2606.5g)

Amount per serving	% Daily Value*
Calories	8962.0

Total Fat 485.4g	0%
Saturated Fat 166.5g	0%
Polyunsaturated Fat 134.4g
Cholesterol 1254.7mg	0%
Sodium 6632.3mg	0%
Total Carbohydrate 1126.4g	0%
Dietary Fiber 39.7g	0%
Total Sugars 833.9g
Protein 88.9g	0%

Vitamin D 171.5IU	0%
Calcium 782.1mg	0%
Iron 26.4mg	0%
Potassium 2543.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 3.9%

Carbs: 48.8%