Description
A delightful treat that combines the sweetness of crushed pineapples and the earthiness of shredded carrots, topped with luscious cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- Cream cheese frosting for topping
- Toasted coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one by one, making sure to mix well after each addition.
- Fold in the shredded carrots, crushed pineapple, shredded coconut, and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix!
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Once cooled, frost with cream cheese frosting and sprinkle with toasted coconut for a beautiful finish. Slice, serve, and enjoy!
Notes
Make sure to drain the crushed pineapple well to avoid adding too much moisture. Consider toasting the coconut for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg