Real Recipes From Real Home Cooks ®

carrot cake with pineapple and coconut

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

My husband requested carrot cake for his birthday. I checked out several recipes and many of them were for a huge cake. Since it's only the two of us, I came up with this version that's a little smaller. And I added coconut, because why not!?

(1 rating)
yield 2 Ha Ha!
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For carrot cake with pineapple and coconut

  • 1 1/4 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 3/4 tsp
  • 1/4 tsp
    each cloves, ginger and nutmeg
  • 1/2 c
    grape seed oil (or other neutral oil)
  • 1/2 c
    brown sugar +
  • 2 tsp
    brown sugar
  • 2 1/2 Tbsp
  • 2 lg
  • 1/2 tsp
    vanilla extract
  • 1 c
    shredded carrots
  • 1/2 c
    crushed pineapple, well drained
  • 1/2 c
    flaked coconut
  • 1/2 c
    chopped pecans or walnuts
  • 4 oz
    cream cheese, softened
  • 3 Tbsp
    butter, softened
  • 1 c
    powdered sugar (may need more)
  • 1/2 tsp
    vanilla extract

How To Make carrot cake with pineapple and coconut

  • 1
    Preheat oven to 350ºF, grease 8x8 inch pan.
  • 2
    Combine flour, baking powder, baking soda, salt and spices in a large bowl. Set aside.
  • 3
    In another bowl, whisk together the oil, sugars, eggs and vanilla. Pour the wet ingredients into the flour mixture.
  • 4
    Stir in the carrots, coconut, pineapple and pecans. Spread batter into prepared pan.
  • 5
    Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. If cake seems to be getting too brown, tent a piece of foil over it. Let cool completely before frosting.
  • 6
    FROSTING - Beat together the cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. If it seems too thin, add the extra powdered sugar. Refrigerate until ready to serve and keep leftovers in the fridge.

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