Description
This is not your average carrot cake. This is carrot cake on vacation—soft, fluffy, and jam-packed with juicy crushed pineapple, shredded coconut, and chopped nuts for that signature island-style twist. It’s a classic carrot cake’s more laid-back cousin: still cozy, still spiced just right, but now with serious tropical vibes and a sweet cream cheese frosting that’ll make you consider licking the bowl (no judgment). Perfect for spring brunch, summer parties, or honestly just because you want a slice of sunshine on your plate.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 2 tsp baking soda
– 1 ½ tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
– ¾ cup granulated sugar
– ¾ cup brown sugar, packed
– 3 large eggs
– 1 cup vegetable oil
– 2 tsp vanilla extract
– 2 cups grated carrots (freshly grated is key!)
– 1 cup crushed pineapple, drained
– ½ cup sweetened shredded coconut
– ½ cup chopped walnuts or pecans (optional but highly recommended)
For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 ½–3 cups powdered sugar
– 1 tsp vanilla extract
– Pinch of salt
Instructions
Step 1: Prep your gear
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans if you’re feeling layer-cakey.
Step 2: Mix the dry stuff
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix the wet stuff
In another bowl, whisk together the sugars, eggs, oil, and vanilla until smooth and combined.
Step 4: Bring it all together
Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overdo it. Fold in the carrots, pineapple, coconut, and nuts.
Step 5: Bake it up
Pour the batter into your prepared pan(s) and bake for 35–40 minutes for a 9×13, or 25–30 minutes for round pans. Cake is done when a toothpick in the center comes out clean. Let it cool completely before frosting.
Step 6: Make the frosting
Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla and a pinch of salt. Beat until fluffy and spreadable.
Step 7: Frost and serve
Once the cake is totally cool, slather on that dreamy cream cheese frosting. Top with extra chopped nuts or a sprinkle of coconut if you want it pretty. Chill for 20 minutes before slicing for clean edges—or dive in right away.
Notes
– Make it a layer cake with a pineapple curd filling between layers
– Add golden raisins or chopped dried mango for more island flavor
– Skip the nuts for a nut-free version—it’s still delish
– Use coconut oil instead of vegetable oil for extra coconut flair
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~420 kcal per serving
- Carbohydrates: ~51g
- Protein: ~22g