Best 6 Tropical Carrot Cake Recipes

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Tropical carrot cake is a delicious and moist cake that is perfect for any occasion. It is made with fresh carrots, pineapple, and coconut, and is topped with a cream cheese frosting. This cake is sure to be a favorite among your family and friends. Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will guide you through the steps of making a truly unforgettable tropical carrot cake.

Here are our top 6 tried and tested recipes!

TROPICAL CARROT CAKE



Tropical Carrot Cake image

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Nutrition Facts :

TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !



Tropical Pineapple Carrot Cake - To-Die for ! image

This is a terrific little cake that always gets rave reviews! Super moist.....and stays moist for days.....if it ever lasts that long ! You can make it as a layer cake or use a lasagna type pan for 1 layer....either works ! But stand back and wait for the raves....you will get tons of them with this cake !

Provided by cfletcher

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
4 eggs
2 cups sugar
1 1/4 cups vegetable oil
2 cups shredded carrots
1 (14 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
125 g cream cheese
2 tablespoons butter
2 tablespoons orange zest
1/2 teaspoon vanilla
1 1/2 cups icing sugar

Steps:

  • Icing:.
  • Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
  • Cake:.
  • Preheat oven to 350°F Grease and flour 3 9" cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
  • Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
  • Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING



Tropical Carrot Cake with Coconut Cream Frosting image

Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 1/3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 cups powdered sugar
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

  • For Cake: Preheat oven to 350.
  • Butter three 9" diameter cake pans with 1 1/2"-high sides.
  • Line bottom with parchment paper.
  • Combine 1/3 cup flour and next three ingredients in processor.
  • Process until nuts are finely chopped.
  • Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
  • Using electric mixer, beat sugar and oil in large bowl to blend.
  • Add eggs one at a time, beat well after each addition.
  • Beat in vanilla.
  • Beat in flour-spice mixture.
  • Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
  • Divide batter among pans.
  • Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
  • Cool in pans, on rack 1 hour.
  • Run knife around edge of pans to loosen cakes.
  • Turn cakes out onto racks; cool completely.
  • For Frosting: Beat cream cheese and butter in large bowl until smooth.
  • Beat in powdered sugar, then cream of coconut and both extracts.
  • Chill until firm enough to spread.
  • ,about 30 minutes.
  • Place one cake layer, flat side up on platter.
  • Spread 3/4 cup frosting over top of cake.
  • Top with second cake layer, flat side up.
  • Spread 3/4 cup of frostin gover.
  • Top with third cake layer, rounded side up, pressing slightly to adhere.
  • Spread thin layer of frosting over top and sides of cake.
  • Chill cake and remaining frosting 30 minutes.
  • Spread remaining frosting over top and sides of cake.
  • Arrange whole nuts and ginger around top edge of cake.
  • Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING



Tropical Carrot Cake with Coconut Cream Cheese Frosting image

Categories     Cake     Ginger     Dessert     Bake     Wedding     Cream Cheese     Coconut     Pineapple     Macadamia Nut     Carrot     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 24

Cake
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained
Frosting
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
  • Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
  • Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
  • For frosting:
  • Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
  • Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

TROPICAL CARROT CAKE



Tropical Carrot Cake image

Make and share this Tropical Carrot Cake recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 21

1 3/4 cups all-purpose flour
4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered)
1 teaspoon vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

Steps:

  • Preheat oven to 350°F.
  • Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
  • Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
  • In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
  • At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
  • Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
  • For Pineapple Filling:.
  • In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
  • In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
  • To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
  • Place second layer on top of filling and spread about 1 cup of icing over cake layer.
  • Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

TROPICAL CARROT CAKE



TROPICAL CARROT CAKE image

Categories     Cake     Brunch     Dessert     Carrot

Yield 8 Generous slices

Number Of Ingredients 14

For the cake
1.5 cup(s) carrot(s)
15 oz (ounce) crushed pineapple
1 teaspoon(s) orange rind (grated)
2 cup(s) wholemeal flour (self-raising
¾ cup(s) oil (any tasteless oil will do)
3 egg(s) (lightly beaten)
⅔ cup(s) caster sugar
1 teaspoon(s) cinnamon
½ teaspoon(s) mixed spice
For the topping
9 oz (ounce) cream cheese (any)
1 teaspoon(s) orange rind (grated)
½ cup(s) icing sugar (sifted)

Steps:

  • Preheat oven to 180oC/gas mark 4. Grease and line a 25 x 15cm loaf tin. Put all the cake ingredients (carrot, pineapple, rind, flour, oil, eggs, sugar & spices) into a large bowl and mix well with a fork. Spread evenly in the tin and bake for 55 minutes. Turn cake out onto a wire rack and leave to cool. To make the topping: Put the cheese, rind & icing sugar into a bowl. Beat until light and fluffy. Spread topping onto carrot loaf. Easy and tasty!

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your carrots are finely grated. This will help them distribute evenly throughout the batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Carrot cake is a delicious and versatile dessert that can be enjoyed year-round. With its moist texture, sweet flavor, and colorful appearance, it's sure to be a hit at any gathering. Whether you're a seasoned baker or just starting out, I encourage you to give this tropical carrot cake recipe a try. With its unique blend of flavors and textures, it's sure to become a new favorite.

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