Tropical Carrot Cake Recipe

 

This Tropical Carrot Cake is moist and flavorful with grated carrots, pineapple and even coconuts for a tropical spin on an already loved recipe. Full of spices and nuts. 
If you have allergies to nuts, you don't need to add them to the recipe. I love to pair this cake with my Crusting Cream Cheese Buttercream recipe. Watch the easy to follow step by step tutorial. Hope you enjoy!

 

Ingredients:

  • 2 Cups All Purpose Flour

  • 2 Teaspoons Baking Soda

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Salt

  • 3 Teaspoons Ground Cinnamon

  • 1/4 Teaspoon Nutmeg

  • 1/4 Teaspoon Allspice

  • 1/4 Teaspoon Ginger

  • 1- 1/4  Cups White Sugar

  • 1 Cup Brown Sugar

  • 1 Cup canola oil

  • 3 Eggs

  • 1 Teaspoon Vanilla Extract

  • 2 Cups shredded Carrots (fine shred)

  • 1 Cup Flaked Coconut

  • 1 Cup chopped Walnuts

  • 1 (8 ounce) Can Crushed Pineapple, (drained)

 

 

Directions:

* Preheat Oven to 350 degrees and bring down to 325 degrees when you place the cake in the        oven

 

*In a bowl, sift flour and add to it the baking soda, baking powder, salt, ground cinnamon,             nutmeg, allspice and ginger. Mix well

 

* In another bowl mix the shredded carrots, coconut, walnuts and pineapple. Mix well

 

* In a mixer add the 3 eggs, vegetable oil, white sugar and brown sugar. Mix well

 

*Add the dry ingredients to the wet ingredients. Once they are mix well, fold the carrot mixture
  in it.

 

*Place the mix in 2- 8 x 3 pans (or 9x13 pan)

 

*Cook until the edges separate from the pan. Don't open oven to prevent sinking in the center.

 In the 8x3 pans it can take around 50 minutes to cook. It's ok if it sinks just a little in the center.

 

This cake tastes delicious with Cream Cheese Buttercream.

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© Copyrighted material by Design Me a Cake 
 & Edna De la Cruz.  All Rights Reserved 2018.