Description
A moist, two-layer carrot cake infused with pineapple, toasted coconut, and pecans, paired with tangy cream cheese frosting.
Ingredients
Scale
- 280 g (2¼ cups) all-purpose flour
- 10 g (2 tsp) baking soda
- 4 g (2 tsp) ground cinnamon
- 2 g (1 tsp) ground ginger
- 1 g (½ tsp) ground nutmeg
- 5 g (1 tsp) fine sea salt
- 240 ml (1 cup) vegetable oil
- 300 g (1½ cups) granulated sugar
- 100 g (½ cup, packed) light brown sugar
- 4 large eggs, at room temperature
- 10 ml (2 tsp) pure vanilla extract
- 300 g (3 cups) finely shredded carrots
- 225 g (8 oz can) canned crushed pineapple, thoroughly drained
- 60 g (¾ cup) sweetened shredded coconut, toasted
- 75 g (¾ cup) chopped pecans, toasted
- 450 g (16 oz) cold cream cheese
- 115 g (½ cup, 1 stick) cold unsalted butter
- 360 g (3 cups) powdered sugar, sifted
- 5 ml (1 tsp) pure vanilla extract for frosting
- 30 g (¼ cup) toasted coconut flakes for garnish
- 30 g (¼ cup) chopped pecans for garnish
Instructions
- Drain the crushed pineapple in a fine-mesh strainer until nearly dry. Shred the carrots and toast the coconut and pecans.
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
- Mix the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth in another bowl.
- Combine wet and dry ingredients until just mixed. Fold in shredded carrots, drained pineapple, toasted coconut, and chopped pecans.
- Divide batter between the prepared pans and bake for 30–35 minutes.
- Cool the cakes in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Frost the top of one cake layer, place the second layer on top, and frost the top and sides.
- Garnish with toasted coconut and pecans, refrigerate, then slice to serve.
Notes
Make the cake a day ahead for best flavor. Ensure the pineapple is drained thoroughly to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg