Tropical Carrot Cake

Name: Tropical Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 servings
Ingredients: 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

20 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

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

Directions

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

Serving Size

Calories

547

Total Fat

31 g

Saturated Fat

12 g

Unsaturated Fat

17 g

Trans Fat

1 g

Cholesterol

78 mg

Sodium

432 mg

Total Carbohydrate

64 g

Dietary Fiber

2 g

Total Sugars

51 g

Protein

5 g