Description

This moist and flavorful cake combines the comforting spice of classic carrot cake with tropical pineapple, coconut, and a luscious cream cheese frosting. It’s a dreamy dessert for birthdays, potlucks, or any island-inspired celebration!

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
1 cup shredded coconut (optional)
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
1 tbsp pineapple

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Instructions

1. Make the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.

Stir in carrots, pineapple, coconut, and nuts.

Gradually add dry ingredients, mixing until just combined.

2. Bake the Cake

Pour batter into prepared pan(s).

Bake for 35–40 minutes (or 25–30 minutes for round pans), until a toothpick comes out clean.

Cool completely before frosting.

3. Make the Cream Cheese Frosting

Beat cream cheese and butter until smooth.

Gradually add powdered sugar, beating until fluffy.

Stir in vanilla and pineapple juice, if using.

4. Assemble & Serve

Frost the cooled cake and top with toasted coconut or chopped nuts.

Slice and enjoy!

Notes

For extra pineapple flavor, don’t skip the pineapple juice in the frosting.
This cake stores well in the fridge for up to 4 days.
Toast coconut before garnishing for added texture and flavor.