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Carrot Cake with Pineapple and Coconut

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A moist and flavorful carrot cake enhanced with crushed pineapple and shredded coconut, perfect for celebrations or a cozy dessert.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in grated carrots, crushed pineapple, shredded coconut, and nuts or raisins if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Frost with your favorite cream cheese frosting before serving.

Notes

  • Ensure pineapple is well-drained to avoid excess moisture in the batter.
  • Toast the coconut for extra flavor before adding to the batter.
  • This cake can also be baked in a 9×13 inch pan; adjust baking time as needed.
  • Best enjoyed after resting for a few hours to allow flavors to meld.

Nutrition

Find it online: https://easy-tapas-recipes.com/carrot-cake-with-pineapple-and-coconut/