Description
Bright, tender, and full of island vibes—this carrot cake gets a sunny makeover with crushed pineapple and optional coconut, then gets dressed in tangy cream cheese frosting. Ready for a holiday showstopper that’s actually easy to make?
Ingredients
Scale
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- ½ cup shredded coconut (optional)
For the frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or pineapple juice (to thin)
Instructions
- Heat the oven & prep pans. Preheat to 350°F (175°C). Grease and line two 9-inch cake pans, or prepare a 9×13 pan.
- Whisk dry ingredients. In a large bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until even.
- Beat sugars, oil & eggs. In a separate bowl, mix granulated and brown sugar with the oil until smooth. Add eggs one at a time, beating after each addition until incorporated.
- Combine wet and dry. Fold the dry mix into the wet just until no streaks remain—don’t overmix.
- Add carrots, pineapple & coconut. Gently fold in grated carrots, the drained pineapple, and coconut if using. Keep the batter light and airy.
- Bake. Divide batter between pans or pour into the 9×13. Bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
- Cool. Let cakes rest in their pans for 10–15 minutes, then turn out onto a rack to cool completely. Resist frosting warm layers.
- Make the frosting. Beat the cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla. Add milk or pineapple juice a bit at a time until you reach spreadable consistency.
- Assemble. Spread frosting between layers and over the top and sides. Garnish with toasted coconut, chopped nuts, or a sprinkle of cinnamon.
Bold tip: Drain the pineapple thoroughly—too much liquid thins the batter and sinks the cake.
Notes
- Quick notes & pro tips
- Room-temperature ingredients blend more smoothly; don’t skip it.
- Grate carrots finely for even moisture and a tender crumb.
- Sift powdered sugar for a silky frosting with no lumps.
- Want extra texture? Toast the coconut or add chopped pecans on top.
- Don’t overbake. Pull the cake when a toothpick shows moist crumbs; it continues to set as it cools.
- FYI: If you prefer a lighter finish, skip the frosting and dust with powdered sugar instead. IMO, the frosting is worth it—tangy cream cheese pairs beautifully with the tropical notes.
- Storage
- Room temp: Unfrosted layers, wrapped, keep 1–2 days.
- Refrigerator: Store the frosted cake in an airtight container for up to 5 days. Bring to room temp before serving for best flavor and texture.
- Freezing: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw overnight in the fridge, then frost.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg