Description
A moist and flavorful carrot cake infused with coconut, pineapple, and chopped nuts, topped with a creamy homemade cream cheese frosting, toasted coconut, and nuts for an added crunch and sweetness. Perfectly spiced with cinnamon and ginger, this classic dessert is ideal for celebrations or everyday indulgence.
Ingredients
Dry 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
Wet Ingredients and Mix-ins
- 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)
Frosting Ingredients
- 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)
Toppings
- Sweetened shredded coconut, toasted and cooled
- Chopped walnuts or pecans, toasted and cooled
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and optionally line them with parchment paper for easier removal.
- Prepare Carrot Mixture: Shred the carrots finely and combine in a medium bowl with the sweetened shredded coconut and canned crushed pineapple (with juice). Stir to combine and set aside.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground ginger until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, vigorously whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth and well blended.
- Combine Batter: Gradually add half of the dry flour mixture to the wet ingredients and stir gently to combine, then add the remaining half. Mix until no visible streaks of flour remain. Fold in the carrot, coconut, and pineapple mixture until evenly distributed. Stir in the chopped nuts.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and let cool for 5-10 minutes. Then carefully turn the cakes out onto wire racks and cool completely before frosting.
- Make the Frosting: Using a stand mixer or electric hand mixer, beat the room temperature cream cheese and butter together on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add vanilla extract and beat to combine. Gradually add powdered sugar ½ cup at a time on medium speed until the frosting reaches desired sweetness and thick consistency.
- Toast Toppings: While cakes cool, spread sweetened shredded coconut and chopped nuts on separate areas of a baking sheet. Toast in the oven at 350°F for about 5 minutes, shaking the pan frequently to prevent burning. Allow to cool completely.
- Assemble the Cake: Frost the completely cooled cakes with the cream cheese frosting. Decorate the top with toasted shredded coconut and toasted nuts in a pattern of your choice.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute walnuts with pecans or other nuts based on preference.
- Adjust the amount of powdered sugar in the frosting according to your desired sweetness and consistency.
- To toast nuts and coconut evenly, monitor closely and shake frequently to avoid burning.
- Room temperature eggs and cream cheese will help achieve better texture and easier mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
