TROPICAL CARROT CAKE

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Make and share this Tropical Carrot Cake recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 21

1 3/4 cups all-purpose flour
4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered)
1 teaspoon vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

Steps:

  • Preheat oven to 350°F.
  • Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
  • Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
  • In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
  • At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
  • Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
  • For Pineapple Filling:.
  • In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
  • In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
  • To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
  • Place second layer on top of filling and spread about 1 cup of icing over cake layer.
  • Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

liz thoms
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I had some trouble finding some of the ingredients, but it was worth the effort. This cake is so unique and delicious!


Kevin Bersamin
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This cake is a bit too sweet for my taste, but it's still very good.


Ali Rayan
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I'm not a huge fan of pineapple, but I really enjoyed this cake. The coconut flavor really balances out the pineapple.


Xehedi Gaming
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This cake is perfect for a summer party or BBQ.


Nick Swisher
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I love the tropical twist on this classic recipe.


Guilene Xavier
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This recipe is a bit time-consuming, but it's definitely worth the effort. The cake is so delicious and unique.


SRG Samurai
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I made this cake for a potluck and it was a huge hit! Everyone loved it.


Danny G
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This cake is amazing! It's so moist and flavorful, and the cream cheese frosting is to die for.


Md Mizan Ahmed
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I was a bit hesitant to try this recipe because I'm not usually a fan of carrot cake, but I'm so glad I did! The tropical flavors really make this cake special.


lilitha mhlekwa
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This carrot cake is so moist and flavorful! The cream cheese frosting is the perfect finishing touch.


Queen Electus
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I absolutely love this tropical carrot cake recipe! The pineapple and coconut add such a unique and delicious flavor. I've made it several times now and it's always a hit with my friends and family.


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