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To make a Tropical Pineapple Carrot Cake, you need fresh, simple ingredients. Here’s the list: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup vegetable oil - 4 large eggs - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 2 cups grated carrots (about 4 medium carrots) - 1 cup crushed pineapple, drained - 1 cup shredded coconut - ½ cup chopped walnuts (optional) - 1 teaspoon vanilla extract - Cream cheese frosting (for topping) Each ingredient plays a key role in making this cake moist and flavorful. The all-purpose flour provides structure. Granulated sugar adds sweetness and moisture. Vegetable oil keeps the cake tender. Eggs bind everything together and add richness. Baking powder and baking soda help the cake rise. Salt enhances the flavors, while cinnamon and nutmeg bring warmth. Grated carrots add moisture and sweetness, and crushed pineapple boosts the fruitiness. Shredded coconut adds a tropical twist. You can add walnuts for crunch or omit them for a nut-free cake. For a creamy finish, top the cake with cream cheese frosting. This frosting complements the flavors and adds a rich layer of sweetness. You can find the full recipe for more details on how to combine these ingredients. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grease and flour two 9-inch round cake pans. This helps the cakes come out easily after baking. In a large mixing bowl, combine 1 ½ cups of granulated sugar and 1 cup of vegetable oil. Use an electric mixer to beat these together until they blend well. Next, add 4 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract for that lovely flavor. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. This mix gives your cake flavor and helps it rise. Gradually add this dry mix to your wet ingredients. Stir until just combined. Now, fold in 2 cups of grated carrots, 1 cup of crushed pineapple (drained), and 1 cup of shredded coconut. If you like, you can add ½ cup of chopped walnuts too. Make sure everything is evenly mixed. Divide the batter into the prepared cake pans. Bake in the preheated oven for 25-30 minutes. Use a toothpick to check for doneness; it should come out clean. After baking, remove the cakes from the oven. Let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. You can find the complete instructions in the Full Recipe. Measuring your ingredients correctly is key. Use measuring cups and spoons for accuracy. Too much flour can make the cake dry. Too little sugar can affect the taste. Mix wet and dry ingredients separately before combining. This helps avoid overmixing. Fold in the carrots and pineapple gently. This keeps the cake light and fluffy. For the cream cheese frosting, let it sit at room temperature first. This makes it easier to spread. Use a spatula to apply the frosting in a thick layer. Start with the top and then move to the sides. To decorate, consider adding shredded coconut or chopped walnuts. Fresh pineapple slices can also add a fun touch. Check your oven’s temperature with a thermometer. An incorrect temperature can lead to undercooked or burnt cake. When baking, avoid opening the oven door too often. This can cause the cake to sink. Use a toothpick to check doneness. If it comes out clean, your cake is ready. {{image_2}} You can make this cake even more fun with different fruits. Try adding mango or banana for a twist. Each fruit brings a unique taste and texture. You can also use other nuts or seeds. Pecans or sunflower seeds add extra crunch. Mix and match to find your favorite combo! If you need a gluten-free option, substitute the all-purpose flour. You can use almond flour or coconut flour. Both work well in this recipe. For those who want a vegan cake, replace the eggs with applesauce or flaxseed meal. This keeps the cake moist and tasty. Pair your cake with a cup of tea or coffee. The flavors blend perfectly! If you have leftovers, store them in an airtight container. You can also slice and freeze the cake for later. Just thaw it in the fridge before serving. For a fun touch, serve slices with a scoop of vanilla ice cream. Enjoy the tropical goodness! To store leftover cake, cool it completely first. Wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. You can also place it in an airtight container. I recommend using a cake dome or a container with a lid to protect it from air. Store it in the fridge for up to five days. If you want to save cake for later, freezing is a great option. To freeze, wrap each layer in plastic wrap. Then, add a layer of aluminum foil for extra protection. This will help prevent freezer burn. You can freeze the cake for up to three months. When you’re ready to enjoy it, thaw the cake in the fridge overnight. This keeps it moist and tasty. Fresh Tropical Pineapple Carrot Cake lasts about five days in the fridge. In the freezer, it remains good for three months. You can tell if the cake is spoiled by looking for mold or an off smell. If it feels dry or crumbly, it may not taste good. Always trust your senses when checking for freshness. For the full recipe, click here. To make this cake from scratch, you need to follow some simple steps. First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix sugar and vegetable oil until creamy. Add eggs one by one, mixing well. Stir in vanilla extract next. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add this mix to the wet ingredients. Fold in grated carrots, crushed pineapple, shredded coconut, and walnuts if you like. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean. Cool the cakes for 10 minutes, then transfer to a wire rack. Once cooled, frost with cream cheese frosting. For a detailed guide, check the Full Recipe. Yes, you can easily omit the nuts in this recipe. If you want a nut-free cake, just leave them out. You can also add seeds, like sunflower or pumpkin seeds, for a nice crunch. If you want more texture, try adding extra coconut or even some dried fruit. This way, you keep the flavor and fun without the nuts. To frost your cake smoothly, start with cream cheese frosting. Make sure your cake layers are fully cool. Use an offset spatula to spread frosting on the first layer. Place the second layer on top and frost the top and sides. For a clean finish, dip the spatula in hot water, then dry it before smoothing the frosting. Adding extra coconut or nuts on top can make it look even better! In this post, I walked you through making a delicious Tropical Pineapple Carrot Cake. We covered the key ingredients, detailed steps, and helpful tips to avoid mistakes. I also shared ways to modify the recipe for different diets and tastes. Remember, baking is about having fun and learning. Don't hesitate to experiment with flavors or decorations. A well-made cake can bring joy to any occasion. I hope you enjoy baking and sharing this tasty treat!

Tropical Pineapple Carrot Cake

Indulge in a slice of paradise with this Tropical Pineapple Carrot Cake that's both easy to make and delicious! Bursting with flavors of moist carrots, sweet pineapple, and a hint of coconut, this recipe is perfect for bakers of all levels. Follow our step-by-step guide for a stunning cake topped with creamy frosting. Click through to explore the complete recipe and bring a taste of the tropics to your kitchen!

Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup vegetable oil

4 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 cups grated carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

1 cup shredded coconut

½ cup chopped walnuts (optional)

1 teaspoon vanilla extract

Cream cheese frosting (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large mixing bowl, use an electric mixer to beat the granulated sugar and vegetable oil together until well combined and slightly creamy.

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts (if using) until evenly distributed throughout the batter.

            Divide the batter evenly between the prepared cake pans.

              Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

                  Once cooled, spread a thick layer of cream cheese frosting on the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

                    Decorate with additional chopped walnuts or shredded coconut on top for garnish, if desired.

                      Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 10-12 slices

                        - Presentation Tips: Serve the cake on a decorative cake stand and garnish with fresh pineapple slices or tropical flowers for an eye-catching display.