Tropical Carrot Cake Recipes

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TROPICAL CARROT CAKE



Tropical Carrot Cake image

Tropical carrot cake!! This is the carrot cake recipe you have been looking for! A classic carrot cake gets a special twist from pineapple and coconut.

Provided by Dahn Boquist

Categories     Desserts

Time 45m

Number Of Ingredients 18

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
1-1/4 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
2 cups sugar (400 grams)
4 eggs
2 teaspoons vanilla extract
1-1/4 cups vegetable oil
2 cups grated carrots (from 3 to 4 raw carrots)
1 (20-ounce) can crushed pineapple, drained
1 cup shredded, sweetened coconut flakes
20 ounces cream cheese, room temperature
8 tablespoons butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4-1/2 cups powdered sugar
1 cup shredded coconut flakes, toasted

Steps:

  • Preheat oven to 350 F. Butter three 8-inch round cake pans. (You can also bake this recipe in two 9-inch cake pans). Line the bottom of the pans with parchment paper
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon set aside.
  • In the bowl of your electric mixer, add eggs, sugar, and vanilla. Beat on medium speed for 3 to 4 minutes until well blended. Add the oil and beat well.
  • Reduce the mixer speed to low and blend in the flour mixture, mixing just until incorporated.
  • Using a wooden spoon or rubber spatula, fold in the grated carrots, drained pineapple, and coconut.
  • Divide the batter equally between the three cake pans. Bake 30 to 38 minutes or until a toothpick inserted in the center of the cake, comes out clean or with just a few crumbs on the toothpick.
  • Remove the cake from the oven and let it sit on a cooling rack for approximately 15 to 20 minutes. Remove cake from pans and place on the wire racks to finish cooling.
  • Make sure the cake has completely cooled before you frost it. A warm cake will melt the frosting.
  • While the cake is cooling, prepare the Cream Cheese Frosting.
  • In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy.
  • Frost the cake with the cream cheese frosting then sprinkle it with the toasted coconut flakes.

Nutrition Facts : Calories 547 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 432 milligrams sodium, Sugar 51 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

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

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

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



Tropical Carrot Cake image

Make and share this Tropical Carrot Cake recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 21

1 3/4 cups all-purpose flour
4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered)
1 teaspoon vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

Steps:

  • Preheat oven to 350°F.
  • Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
  • Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
  • In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
  • At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
  • Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
  • For Pineapple Filling:.
  • In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
  • In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
  • To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
  • Place second layer on top of filling and spread about 1 cup of icing over cake layer.
  • Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

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