Description
Moist, tropical, and packed with flavor—a delightful twist on carrot cake!
Ingredients
For the Cake:
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 can (8 oz) crushed pineapple, drained
1 cup grated carrots
½ cup chopped walnuts or pecans (optional)
½ cup shredded coconut
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
In a separate large bowl, beat eggs, oil, sugar, and vanilla until smooth.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in crushed pineapple, grated carrots, walnuts, and coconut.
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cake cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
Frost cooled cake and serve!
- Prep Time: 15 min
- Cook Time: 35 min
Nutrition
- Serving Size: 12
- Calories: 340
- Fat: 22g
- Carbohydrates: 41g
- Protein: 3g