Best 6 Tropical Carrot Cake Recipes

Indulge in the tropical paradise of flavors with our exquisite Tropical Carrot Cake recipe. This culinary masterpiece combines the classic flavors of carrot cake with the vibrant essence of pineapple, coconut, and rum, creating a symphony of taste that will transport your senses to a tropical oasis.

In this delectable recipe, moist carrot cake layers are lovingly embraced by a luscious pineapple-coconut cream cheese frosting, resulting in a harmonious blend of textures and flavors. The tangy pineapple and sweet coconut perfectly complement the warm spices of the carrot cake, while the hint of rum adds a touch of sophistication and depth.

To elevate your culinary experience, we have compiled a collection of tantalizing recipes that pay homage to the tropical theme. Embark on a culinary journey with our Tropical Carrot Cake Cupcakes, miniature versions of the classic cake adorned with pineapple-coconut frosting.

For those seeking a refreshing twist, our Tropical Carrot Cake Smoothie Bowl offers a vibrant and nutritious breakfast or snack. This smoothie bowl blends the flavors of carrot cake with tropical fruits and creamy coconut yogurt, resulting in a delightful and energizing treat.

If you crave a tropical twist on a classic dessert, our Tropical Carrot Cake Cheesecake Bars are the answer. These delectable bars feature a graham cracker crust topped with a luscious layer of carrot cake filling and a pineapple-coconut cream cheese topping, creating a heavenly dessert experience.

Unleash your inner mixologist with our Tropical Carrot Cake Cocktail, a delightful libation that captures the essence of the cake in a glass. This refreshing cocktail combines carrot juice, pineapple juice, coconut cream, and spiced rum, creating a tropical paradise in every sip.

With our collection of Tropical Carrot Cake recipes, you can embark on a culinary adventure that will tantalize your taste buds and transport you to a tropical paradise. From the classic cake to cupcakes, a smoothie bowl, cheesecake bars, and a refreshing cocktail, these recipes offer a delectable array of tropical flavors, perfect for any occasion.

Here are our top 6 tried and tested recipes!

TROPICAL CARROT CAKE

Tropical Carrot Cake image

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Nutrition Facts :

TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !

Tropical Pineapple Carrot Cake - To-Die for ! image

This is a terrific little cake that always gets rave reviews! Super moist.....and stays moist for days.....if it ever lasts that long ! You can make it as a layer cake or use a lasagna type pan for 1 layer....either works ! But stand back and wait for the raves....you will get tons of them with this cake !

Provided by cfletcher

Categories Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
4 eggs
2 cups sugar
1 1/4 cups vegetable oil
2 cups shredded carrots
1 (14 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
125 g cream cheese
2 tablespoons butter
2 tablespoons orange zest
1/2 teaspoon vanilla
1 1/2 cups icing sugar

Steps:

Icing:.
Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
Cake:.
Preheat oven to 350°F Grease and flour 3 9" cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING

Tropical Carrot Cake with Coconut Cream Frosting image

Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.

Provided by Bev I Am

Categories Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

2 1/3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained
3 (8 ounce) packages philadelphia-brand cream cheese, room temperature
3/4 cup unsalted butter, room temperature
2 cups powdered sugar
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

For Cake: Preheat oven to 350.
Butter three 9" diameter cake pans with 1 1/2"-high sides.
Line bottom with parchment paper.
Combine 1/3 cup flour and next three ingredients in processor.
Process until nuts are finely chopped.
Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend.
Add eggs one at a time, beat well after each addition.
Beat in vanilla.
Beat in flour-spice mixture.
Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
Divide batter among pans.
Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
Cool in pans, on rack 1 hour.
Run knife around edge of pans to loosen cakes.
Turn cakes out onto racks; cool completely.
For Frosting: Beat cream cheese and butter in large bowl until smooth.
Beat in powdered sugar, then cream of coconut and both extracts.
Chill until firm enough to spread.
,about 30 minutes.
Place one cake layer, flat side up on platter.
Spread 3/4 cup frosting over top of cake.
Top with second cake layer, flat side up.
Spread 3/4 cup of frostin gover.
Top with third cake layer, rounded side up, pressing slightly to adhere.
Spread thin layer of frosting over top and sides of cake.
Chill cake and remaining frosting 30 minutes.
Spread remaining frosting over top and sides of cake.
Arrange whole nuts and ginger around top edge of cake.
Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING

Tropical Carrot Cake with Coconut Cream Cheese Frosting image

Categories Cake Ginger Dessert Bake Wedding Cream Cheese Coconut Pineapple Macadamia Nut Carrot Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 24

Ingredients

Cake
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained
Frosting
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

Steps:

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

TROPICAL CARROT CAKE

Tropical Carrot Cake image

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

Ingredients

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.

TROPICAL CARROT CAKE

TROPICAL CARROT CAKE image

Categories Cake Brunch Dessert Carrot

Yield 8 Generous slices

Number Of Ingredients 14

Ingredients

For the cake
1.5 cup(s) carrot(s)
15 oz (ounce) crushed pineapple
1 teaspoon(s) orange rind (grated)
2 cup(s) wholemeal flour (self-raising
¾ cup(s) oil (any tasteless oil will do)
3 egg(s) (lightly beaten)
⅔ cup(s) caster sugar
1 teaspoon(s) cinnamon
½ teaspoon(s) mixed spice
For the topping
9 oz (ounce) cream cheese (any)
1 teaspoon(s) orange rind (grated)
½ cup(s) icing sugar (sifted)

Steps:

Preheat oven to 180oC/gas mark 4. Grease and line a 25 x 15cm loaf tin. Put all the cake ingredients (carrot, pineapple, rind, flour, oil, eggs, sugar & spices) into a large bowl and mix well with a fork. Spread evenly in the tin and bake for 55 minutes. Turn cake out onto a wire rack and leave to cool. To make the topping: Put the cheese, rind & icing sugar into a bowl. Beat until light and fluffy. Spread topping onto carrot loaf. Easy and tasty!

Tips:

To achieve a moist and flavorful carrot cake, ensure your ingredients are at room temperature before starting the recipe. This will allow them to incorporate smoothly and evenly.
Use fresh, high-quality carrots for the best flavor and texture. Grating the carrots finely will help them distribute evenly throughout the cake batter.
Don't overmix the batter, as this can result in a dense, tough cake. Mix just until the ingredients are combined, being careful not to overdevelop the gluten in the flour.
For the cream cheese frosting, start with softened cream cheese to ensure a smooth and creamy texture. Gradually add the butter and powdered sugar, beating until well combined.
If you want a creamier frosting, consider adding a small amount of heavy cream or milk. You can also adjust the sweetness to your liking by adding more or less powdered sugar.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting or becoming too runny.
For a professional touch, consider decorating the cake with chopped nuts, grated carrots, or a sprinkle of cinnamon sugar.

Conclusion:

The Tropical Carrot Cake recipe from Ali's Kitchen provides a delightful twist on the classic carrot cake, incorporating tropical flavors like pineapple, coconut, and lime. With its moist and flavorful crumb, creamy cream cheese frosting, and vibrant tropical accents, this cake is sure to impress your friends and family. Whether you're a seasoned baker or a novice in the kitchen, the detailed instructions and helpful tips in this recipe will guide you towards a delicious and visually stunning Tropical Carrot Cake. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure together!