Name: Carrot Cake with Coconut, Pineapple, and Nuts Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1.5 tsp ground cinnamon; 1/2 tsp ground ginger; 2.5 cups freshly shredded carrots; 1 cup sweetened shredded coconut; 1 cup canned crushed pineapple (do not drain); 4 eggs (room temperature); 1 cup vegetable oil; 2 cups white granulated sugar; 2 tsp vanilla extract; 1/2 cup chopped nuts (walnuts or pecans); 2 (8 oz) packages cream cheese (full fat, room temperature); 1 stick (8 tbsp) butter, unsalted (room temperature); 1 tsp vanilla extract; 4-6 cups powdered sugar (adjust for preferred sweetness); Sweetened shredded coconut, toasted and cooled; Chopped walnuts or pecans, toasted and cooled

Jump to Recipe· 4.3 from 76 reviews

If you’re ready to dive into a truly delightful baked treat, this Carrot Cake with Coconut, Pineapple, and Nuts Recipe is going to become your new favorite. It’s the kind of cake that balances moist, spiced carrot goodness with tropical coconut and pineapple sweetness, all crowned with crunchy nuts and luscious cream cheese frosting. Every bite bursts with layers of flavor and texture, making it perfect for cozy gatherings or whenever you want to spoil yourself and your loved ones. Trust me, once you try this recipe, you’ll be reaching for it again and again.

Ingredients You’ll Need

The image shows a three-layer carrot cake on a round wooden slice placed on a white marbled surface. The bottom two layers are brown with a rough, moist texture, and each layer is separated by a smooth, creamy white frosting. The top layer is coated with the same thick white frosting, spread evenly but with visible spatula marks. Next to the cake, a woman's hand is using a spatula to hold a generous dollop of the creamy frosting. Orange carrots are placed near the cake, adding a pop of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that each play a vital role in creating the perfect harmony of taste and texture. From fresh shredded carrots to rich cream cheese, every component adds either moisture, flavor, or that irresistible crumb you want in a great carrot cake.

All-purpose flour: Provides the sturdy but tender structure for the cake layers.
Baking soda and baking powder: Essential leaveners that help the cake rise beautifully and stay light.
Salt: Enhances all the flavors, making the sweet and spice notes pop.
Ground cinnamon and ginger: Classic warming spices that bring warmth and depth to the cake.
Freshly shredded carrots: The star ingredient, adding moisture, sweetness, and a lovely vibrant color.
Sweetened shredded coconut: Adds a tropical twist and chewy texture.
Canned crushed pineapple (undrained): Introduces juicy sweetness and a touch of acidity to balance flavors.
Eggs (room temperature): Help bind the ingredients and add richness.
Vegetable oil: Keeps the cake moist without weighing it down.
White granulated sugar: Sweetens the batter perfectly.
Vanilla extract: Adds a fragrant, subtle sweetness that complements the spices.
Chopped nuts (walnuts or pecans): Provide crunch and a nutty contrast to the moist cake.
Cream cheese (full fat recommended): The base for an irresistibly creamy and tangy frosting.
Butter: Adds richness and smooth texture to the frosting.
Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
Toasted shredded coconut and toasted chopped nuts: Perfect for decorating and adding an inviting crunch on top.

How to Make Carrot Cake with Coconut, Pineapple, and Nuts Recipe

Step 1: Prepare Your Oven and Pans

Begin by preheating your oven to 350 degrees Fahrenheit to ensure it’s perfectly hot once your batter is ready. Grease and flour two 9-inch round baking pans, or line them with parchment paper for mess-free removal. Proper preparation of your pans guarantees your cake layers come out clean and intact.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ginger. This step is key to evenly distributing your leavening agents and spices, so your cake rises nicely and bursts with flavor in every bite.

Step 3: Combine Carrots, Coconut, and Pineapple

In another medium bowl, mix the freshly shredded carrots with the sweetened shredded coconut and canned crushed pineapple (with its juice). This mixture will bring juicy sweetness and a chewy, tropical twist that makes this carrot cake truly stand out.

Step 4: Whisk Wet Ingredients

Grab a large mixing bowl and vigorously whisk the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and glossy. This creates a rich foundation that holds all the flavors together beautifully.

Step 5: Combine Wet and Dry Mixtures

Add half of the flour mixture into the wet ingredients and stir gently to combine. Then add the remaining half and continue mixing until you see no more streaks of white flour. The batter should be thick but pourable, just waiting for the delicious additions.

Step 6: Fold in Carrot Mixture and Nuts

Gently fold in the carrot, coconut, and pineapple mixture into the batter, distributing everything evenly without overmixing. Finally, stir in the chopped nuts, which will add crunch and depth to each bite of the final cake.

Step 7: Bake to Perfection

Pour the batter evenly into your prepared pans and smooth the tops. Place them in the oven and bake for 35 to 40 minutes. Your cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the pans cool for 5 to 10 minutes before turning the cakes out onto wire racks to cool completely – this is important so the cake doesn’t crumble when frosting.

Step 8: Prepare the Cream Cheese Frosting

Using a stand mixer or electric hand mixer, beat the room temperature cream cheese and softened butter on medium-high speed until silky smooth and lump-free. Then, add vanilla extract and gradually beat in powdered sugar, about half a cup at a time, until the frosting reaches a thick, spreadable consistency and tastes just sweet enough for your preference.

Step 9: Toast Coconut and Nuts for Topping

While your cake cools, spread sweetened shredded coconut and chopped nuts on a baking sheet and toast in the 350-degree oven for about 5 minutes. Make sure to check and stir frequently so they toast evenly without burning. Once toasted, let them cool before decorating. They add an irresistible crunch and gorgeous color to your finished cake.

Step 10: Assemble and Decorate

Once the cake layers are completely cooled, frost the first layer evenly with your cream cheese frosting, then add the second layer on top. Spread the remaining frosting on top and around the sides in a smooth or rustic pattern. Finish by sprinkling toasted coconut and nuts decoratively on top for a stunning and delicious presentation.

How to Serve Carrot Cake with Coconut, Pineapple, and Nuts Recipe

The image shows a carrot cake with three visible layers. The base layer is moist and orange-brown, typical of carrot cake, and it is covered thickly with creamy white frosting. The top layer is decorated with large pieces of walnut and a generous sprinkle of shredded coconut for texture. One slice is being lifted, showing the soft, crumbly inside and the thick frosting covering the top and sides. The cake sits on a wooden board with a white marbled surface in the background. A floral-patterned spatula and two whole carrots are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding toasted shredded coconut and chopped nuts as a garnish not only enhances the visual appeal but also introduces texture contrasts that make every slice more exciting. You can even drizzle a light caramel sauce for an extra indulgent touch.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or spiced chai tea. For a brunch option, serve it alongside fresh fruit or a light green salad to balance the richness.

Creative Ways to Present

For festive occasions, try layering the cake in individual glass parfait cups with alternating frosting and sprinkle toppings between the layers. Or cut into small bite-sized squares for delectable finger food at parties. Adding edible flowers or a dusting of cinnamon powder can also elevate the look beautifully.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover carrot cake tightly in plastic wrap or keep it in an airtight container to maintain freshness. Stored in the refrigerator, it stays moist and delicious for up to 5 days.

Freezing

This Carrot Cake with Coconut, Pineapple, and Nuts Recipe freezes beautifully. Wrap the unfrosted cake layers separately in plastic wrap and then foil, freezing for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting.

Reheating

If you want to enjoy a slice warm, simply let it sit at room temperature or microwave it for about 10-15 seconds. The warming will bring out the spices and soften the cream cheese frosting slightly, making it even more comforting.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to finely chop the fresh pineapple and drain slightly to avoid adding too much extra moisture, which can affect the cake’s texture.

What type of nuts work best in this recipe?

Walnuts and pecans are classic choices for their flavor and texture. Feel free to mix or substitute based on your preference or allergies, like using almonds for a different crunch.

Is it necessary to toast the coconut and nuts?

While optional, toasting enhances their flavor and adds a wonderful crispness that contrasts nicely with the moist cake and creamy frosting.

Can I make this cake dairy-free?

Yes, by using dairy-free cream cheese alternatives and vegan butter substitutes, you can adapt this recipe to fit a dairy-free diet without compromising too much on texture or taste.

How long does this cake stay fresh at room temperature?

Due to the cream cheese frosting, it’s best to keep the cake refrigerated and consume within 3-4 days for optimal freshness and food safety.

Final Thoughts

There’s something wonderfully satisfying about baking a carrot cake that’s fresh, bursting with tropical coconut and pineapple, and studded with crunchy nuts. This Carrot Cake with Coconut, Pineapple, and Nuts Recipe is a heartfelt celebration of flavors and textures that comes together beautifully every time. Whether for a special occasion or a sweet everyday treat, I encourage you to try it out and watch this cake quickly become a treasured favorite in your kitchen.