Tropical Carrot Cake Recipes

Time

1 ½ hour

Servings

16

Ingredients

Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup white sugar
¼ cup dark brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
4 carrots, grated
1 cup crushed pineapple (with juice)
½ cup chopped walnuts
1 cup shredded coconut

Frosting

1 cup butter, softened
1 cup cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract

Directions

1. For the cake, mix the flour, baking soda, baking powder, spices and salt in a bowl.
2. Combine the sugars, oil, eggs and vanilla in a bowl and mix well until double in volume.
3. Stir in the carrots, pineapple, walnuts and coconut then add the dry ingredients.
4. Pour the batter in 2 9-inch cake pans and bake in the preheated oven at 350F for 35-40 minutes or until risen and golden brown.
5. Allow the cakes to cool in the pans then level them and place aside.
6. For the frosting, mix the cream cheese, butter, sugar and vanilla in a bowl for at least 5 minutes until stiff and fluffy.
7. Use half of the frosting to fill the cakes and the other half to decorate them.

Nutritional information per serving

Calories: 529
Fat: 35.5g
Protein: 5.5g
Carbohydrates: 50.1g

 

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