Tropical carrot cake with pineapple, coconut, warming spices, and creamy frosting.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - ½ cup packed brown sugar
09 - 1 cup vegetable oil
10 - 4 large eggs
→ Add-Ins
11 - 2 cups grated carrots (about 3–4 medium carrots)
12 - 1 cup drained crushed pineapple
13 - ½ cup shredded coconut (optional)
→ Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - ½ cup unsalted butter, softened
16 - 3–4 cups sifted powdered sugar
17 - 1 teaspoon vanilla extract
18 - 1–2 tablespoons milk or pineapple juice
# Instructions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans or one 9×13-inch baking dish with parchment paper.
02 - Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
03 - Whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, whisking after each addition until smooth.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
05 - Fold in grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed.
06 - Pour batter evenly into prepared pans. Bake for 30–35 minutes until a toothpick inserted into center comes out clean.
07 - Let cakes cool in pans for 10–15 minutes, then turn out onto wire rack to cool completely.
08 - Beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, then vanilla extract and milk or pineapple juice, beating until smooth and spreadable.
09 - Spread frosting evenly over completely cooled cake. Garnish with toasted coconut or chopped nuts if desired.
10 - Refrigerate for at least 30 minutes before slicing for best results.
