Description

A moist, tropical twist on classic carrot cake featuring crushed pineapple, shredded coconut, and warm spices, optionally topped with a pineapple-infused cream cheese frosting.

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

3/4 cup coconut oil (or vegetable oil)

3/4 cup granulated sugar

1/2 cup brown sugar, packed

2 teaspoons pure vanilla extract

2 cups finely shredded carrots

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

8 oz cream cheese, softened (optional frosting)

1/2 cup unsalted butter, softened (optional frosting)

2–3 cups powdered sugar (optional frosting)

1 teaspoon vanilla extract (optional frosting)

1–2 tablespoons pineapple juice or milk (optional frosting)

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Stir in the shredded carrots, crushed pineapple, shredded coconut, and optional nuts.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
For the frosting, beat the cream cheese and butter until smooth. Slowly add powdered sugar and vanilla. Thin with pineapple juice or milk if needed.
Spread the frosting over the cooled cake, slice, and serve.

Notes

Toast the coconut for a more intense flavor.

Skip the frosting or dust with powdered sugar for a lighter dessert.

Convert into cupcakes by reducing baking time to 20–22 minutes.

Make gluten-free by using a 1:1 gluten-free flour blend.

Store in the fridge for up to 5 days or freeze unfrosted slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 slice
Calories: 365
Sugar: 28g
Sodium: 220mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg