Description

This tropical twist on classic carrot cake is moist, fluffy, and full of flavor. Crushed pineapple adds natural sweetness, while shredded coconut gives it a hint of island flair. It’s finished with a rich cream cheese frosting that pairs perfectly with the fruity, spiced cake. Great for birthdays, potlucks, or just because!

Ingredients

For the Cake:

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (if needed for consistency)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In another bowl, beat together sugar, oil, eggs, and vanilla until smooth.
Combine: Add the wet mixture to the dry ingredients and stir until just combined.
Add mix-ins: Fold in grated carrots, crushed pineapple, coconut, and nuts (if using).
Bake: Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until fluffy. Add milk a little at a time if frosting is too thick.
Frost the cake: Once the cake is completely cool, spread frosting evenly over the top.
Serve & enjoy!

Notes

You can toast the coconut and nuts before adding for extra flavor.
This cake also works well in two 9-inch round pans for a layered cake—just adjust baking time to about 30–35 minutes.
Store leftovers covered in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 460
Sugar: 38g
Sodium: 270mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg