Best 3 Tropical Carrot Cake With Coconut Cream Cheese Frosting Recipes
Calling all carrot cake enthusiasts! Indulge in a taste of paradise with our guide to creating the ultimate tropical carrot cake topped with a luscious coconut cream cheese frosting. Embark on a culinary journey as we unveil the secrets to achieving a moist, flavorful carrot cake infused with tropical flavors and textures. Discover how to craft a decadent coconut cream cheese frosting that adds a touch of sweetness and richness to your cake. Unlock the art of decorating your tropical carrot cake with vibrant colors and garnishes, transforming it into a visually stunning masterpiece. Get ready to tantalize your taste buds and impress your friends and family with this tropical twist on a classic dessert.
Check out the recipes below so you can choose the best recipe for yourself!
TROPICAL CARROT CAKE
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
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 CARROT CAKE
This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Nutrition Facts : Calories 632.2, Fat 37.6, SaturatedFat 15, Cholesterol 89, Sodium 414.8, Carbohydrate 65.9, Fiber 2.8, Sugar 48, Protein 11
TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING
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
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.).
Tips:
- Mise en Place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help ensure that the baking process goes smoothly.
- Fresh Ingredients: Always use fresh ingredients for the best flavor and texture. This is especially important for the carrot cake, as the carrots will provide most of the sweetness and moisture.
- Properly Measure Ingredients: Use measuring cups and spoons to accurately measure ingredients. This will help ensure that the cake turns out as expected.
- Don't Overmix: Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake at the Right Temperature: Make sure your oven is preheated to the correct temperature before baking the cake. This will help ensure that the cake bakes evenly.
- Cool Completely: Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This tropical carrot cake with coconut cream cheese frosting is a delicious and unique dessert that is perfect for any occasion. The cake is moist and flavorful, with a hint of coconut and pineapple. The frosting is rich and creamy, with a slight tang from the cream cheese. Overall, this cake is a delightful treat that is sure to please everyone.
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