Carrot Cake | Tropical Carrot Cake - Deliciously Seasoned (2024)

This carrot cake with cream cheese frosting is a family favorite cake that is packed full of pure island-themed deliciousness. In addition to carrots, this super moist carrot cake is loaded with pineapple, coconut, and orange zest for a taste of the tropics in every bite. And we can’t forget the classic pairing that all carrot cakes need – walnuts!

Carrot cake is one of the most classic desserts you’ll find anywhere in North America. It’s a time-honored cake that almost everyone loves. That includes my family. I’ve been making carrot cake since I was old enough to bake, and I never get tired of making it. It’s so rich and moist, and capitalizes on that, using the inherent moisture in the crushed pineapple to make a cake that takes it to an entirely different level.

Why Carrot Cake is so Good

Carrot cake is actually a descendant of puddings that were made in the Middle Ages. Sugar and sweeteners were far too expensive for the common folk, so carrots were used as a substitute. However, that’s not why we use carrots in baking today. Today, carrots are used in baked goods – especially carrot cake – to produce a soft, dense texture. The carrot also adds a lovely flavor to baked goods. It’s not overpowering, but you can definitely tell there are carrots in there.

Carrot Cake Recipe

This carrot cake recipe with cream cheese frosting has everything we love about carrot cake with a decidedly island-inspired twist. It’s rich, dense, and moist just like any good carrot cake is. However, it doesn’t stop there. The crushed pineapple adds an extra sweetness to the flavor and more moisture to the batter to create an ultra-moist cake. The coconut continues the tropical theme, as does the orange zest that goes into the batter. Finally, we add walnuts. While not tropical, they are the classic nut companion to carrot cake, and no carrot cake should be without them, in my opinion.

On its own, this carrot cake recipe is absolutely sublime. I have served it with no frosting at all, simply topping it with some whipped cream, and it was a hit. However, when you hit it with that cream cheese frosting? Well, it’s just about the best carrot cake recipe you’ve ever had in your life. That’s no exaggeration.

Tips

Carrot cake is basically a simple cake batter recipe with shredded carrots added. Of course, this recipe also adds in pineapple and coconut, but still, as recipes go, it’s fairly straightforward. There are only a few things to keep in mind when making this cake that will help you create the best cake possible and create it more easily.

Smaller Shreds are Better

Most people simply shred up their carrot any old way and call it a day, but I prefer to be a bit more attentive when I do my shredding. When shredding your carrots, the finer the shreds, the better. This allows them to cook down further, contributing to that dense texture we love without leaving big strips of carrot in the cake. When shredding your carrot use the side of your grater with the smallest holes possible to get those nice, thin shreds.

Of course, if you like your carrot cake to have substantial pieces of carrots in it – and some people do – you can use the sides of your grater that have larger holes.

Drain the Pineapple Very Well

The crushed pineapple in this recipe adds a great flavor as well as extra moisture to create a super moist cake. However, you don’t want to go overboard, otherwise, you’ll have a carrot cake smoothie rather than batter. To ensure that doesn’t happen drain your pineapple extremely well.

I find that the best way to do this is to line a colander with paper towels and then put the pineapple on top of it. After that, put another layer of paper towels on top of the pineapple and press firmly down and toward the sides of the colander. This will help you drain out all the excess moisture without losing any of the pineapple.

Easily Add Walnuts

This recipe calls for walnuts both in the batter and placed on top and around the base of the cake itself. The easiest way to do this is to simply wash and dry your hands thoroughly and gently press the walnuts into the frosting and sprinkle them on top.

Variations

This is a bit of a fancier version of carrot cake, so you can make some variations to make it exactly what you want. While I love this recipe just as it is, I know that not all people will love all the ingredients in it. Luckily, it’s easy to change up this recipe.

If you or a family member is allergic to nuts, simply leave the walnuts out of the batter and off of the cake’s exterior. Likewise, if you aren’t a fan of coconut simply leave it out. The same goes for the orange zest. The only thing I would not recommend changing in this recipe is the pineapple. Of course, the cake will be delicious without it, but the pineapple really kicks up the moisture and flavor. However, if you don’t like pineapple, feel free to leave it out.

Serving Tropical Carrot Cake

All you need is a knife and plate to serve this tropical carrot cake. It’s completely stand-alone. There’s no need for whipped cream or anything else. If you really want to gild the lily a bit, you can garnish the cake slices with a couple of pieces of pineapple chunks for a pretty presentation.

Storing The Cake

This cake will last between five and six days in the refrigerator in an air-tight container. Some people store their carrot cake on the counter at room temperature, but I don’t like to do that, as the frosting is made with cream cheese. For longer storage, you can freeze your cake for up to three months. Simply allow your cake to chill completely in the fridge, and then wrap it gently in plastic wrap. After that, place it in an air-tight container.

Try This Tropical Carrot Cake for Yourself

This tropical carrot cake is absolutely one of the best recipes you’ll ever try. The pineapple, coconut, and orange zest add an incredible depth of flavor, and the pineapple adds such a moistness to the cake. It’s so good! Give this recipe a try, and I’m sure your family will be begging for it again and again.

Ingredients Needed to Make Carrot Cake

• All purpose flour
• Baking Soda
• Salt
• Cinnamon
• Eggs
• Vegetable Oil
• Buttermilk
• Sugar
• Vanilla extract
• Crushed Pineapple, drained
• Carrots, finely shredded
• Coconut Flakes
• Orange Zest
• Walnuts
• Butter
• Cream Cheese
• Vanilla extract
• Powdered Sugar

(Actual measurements in the recipe card below.)

How to Make Carrot Cake

• Preheat oven to 350º and spray a tube pan with cooking spray.
• In a medium bowl whisk flour, baking soda, salt, and cinnamon together.
• In a large bowl combine eggs, vegetable oil, buttermilk, sugar, and vanilla. Beat on low until well combined.
• Add dry ingredients into the large bowl. Mix on low until fully combined with wet ingredients.
• Fold in grated carrots, coconut, pineapple, and chopped walnuts and stir.
• Pour batter into prepared tube pan and bake for 50-55 minutes or until toothpick inserted into the center comes out clean.
• Remove from oven and let cool completely before adding frosting and optional walnuts.

How to Make Cream Cheese Frosting

• In a medium bowl beat butter and cream cheese until light and fluffy.
• Add vanilla and powdered sugar, beat until smooth.

Try This Delicious Recipe Today

Here are a few more delicious recipes that can be found on the blog:

• Mini Red Velvet Cakes
• Homemade Honey Buns
• Apple Fritters
• Maple Cinnamon Rolls

This cake is adapted from Great Grub, Delicious Treats.

Here are a few pins that are the perfect size for pinning to Pinterest