Tropical Carrot Cake With Coconut Cream Cheese Frosting Recipes

TROPICAL CARROT CAKE

Tropical Carrot Cake image

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Nutrition Facts :

TROPICAL CARROT CAKE

Tropical Carrot Cake image

This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.

Provided by Rita1652

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 22

Ingredients

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon allspice
1/8 teaspoon fresh grated nutmeg
1/2 cup white sugar
1 cup light brown sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups carrots (shredded)
1 cup coconut
1 cup pecans (toasted)
1 cup crushed pineapple, drained
1/2 cup raisins
2 1/2 cups confectioners' sugar
2 lbs ricotta cheese
1 cup whipped stiff heavy cream
1 teaspoon vanilla
1/2 cup butterscotch chips

Steps:

Cake-Preheat oven to 350 degrees.
Grease a 9x13 pan.
In a food processor mix first 8 ingredients with metal blade.
Through feed tube add oil, eggs and vanilla pulsing to mix together.
Put rest of ingredients into the processor and pulse just to mix inches.
Do not over mix.
Pour into cake pan and bake for 45-60 minutes.
Frosting: Beat ricotta well add sugar and vanilla.
Gentle fold the chips then the whipped cream.
Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.

Nutrition Facts : Calories 632.2, Fat 37.6, SaturatedFat 15, Cholesterol 89, Sodium 414.8, Carbohydrate 65.9, Fiber 2.8, Sugar 48, Protein 11

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING

Tropical Carrot Cake with Coconut Cream Frosting image

Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.

Provided by Bev I Am

Categories Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

2 1/3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 cups powdered sugar
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

For Cake: Preheat oven to 350.
Butter three 9" diameter cake pans with 1 1/2"-high sides.
Line bottom with parchment paper.
Combine 1/3 cup flour and next three ingredients in processor.
Process until nuts are finely chopped.
Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend.
Add eggs one at a time, beat well after each addition.
Beat in vanilla.
Beat in flour-spice mixture.
Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
Divide batter among pans.
Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
Cool in pans, on rack 1 hour.
Run knife around edge of pans to loosen cakes.
Turn cakes out onto racks; cool completely.
For Frosting: Beat cream cheese and butter in large bowl until smooth.
Beat in powdered sugar, then cream of coconut and both extracts.
Chill until firm enough to spread.
,about 30 minutes.
Place one cake layer, flat side up on platter.
Spread 3/4 cup frosting over top of cake.
Top with second cake layer, flat side up.
Spread 3/4 cup of frostin gover.
Top with third cake layer, rounded side up, pressing slightly to adhere.
Spread thin layer of frosting over top and sides of cake.
Chill cake and remaining frosting 30 minutes.
Spread remaining frosting over top and sides of cake.
Arrange whole nuts and ginger around top edge of cake.
Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

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