Description
A delightful blend of moist carrot cake infused with tropical flavors of pineapple and coconut, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Combine oil, eggs, grated carrots, crushed pineapple, coconut, and vanilla in another bowl. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Mix cream cheese and butter until smooth, then add powdered sugar and vanilla, beating until creamy for the frosting.
- Frost the cooled cakes with the cream cheese frosting and serve.
Notes
For a healthier option, consider using sugar substitutes suitable for people with diabetes, such as Stevia or Monk Fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg