Tropical Carrot Cake

By grammadot

Ingredients

• For the topping:
• 2 cups all-purpose flour (240 grams)
• 2 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 2 cups sugar (400 grams)
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups vegetable oil
• 2 cups grated carrots (from 3 to 4 raw carrots)
• 1 (20-ounce) can crushed pineapple, drained
• 1 cup shredded, sweetened coconut flakes
• Cream Cheese Frosting:20 ounces cream cheese, room temperature
• 8 tablespoons butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-1/2 cups powdered sugar
• 1 cup shredded coconut flakes, toasted

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 F. Butter three 8-inch round cake pans. (You can also bake this recipe in two 9-inch cake pans). Line the bottom of the pans with parchment paper
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon set aside.
In the bowl of your electric mixer, add eggs, sugar, and vanilla. Beat on medium speed for 3 to 4 minutes until well blended. Add the oil and beat well.
Reduce the mixer speed to low and blend in the flour mixture, mixing just until incorporated.
Using a wooden spoon or rubber spatula, fold in the grated carrots, drained pineapple, and coconut.
Divide the batter equally between the three cake pans. Bake 40 to 45 minutes or until a long toothpick inserted in the center of the cake, comes out clean or with just a few crumbs on the toothpick.
Remove the cake from the oven and let it sit on a cooling rack for approximately 15 to 20 minutes. Remove cake from pans and place on the wire racks to finish cooling.
Make sure the cake has completely cooled before you frost it. A warm cake will melt the frosting.
While cake is cooling, prepare the Cream Cheese Frosting.

Cream Cheese Frosting:

In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy.
Frost the cake with the cream cheese frosting then sprinkle it with the toasted coconut flakes.
Notes
Lining the cake pans with parchment works best for this cake and helps it come out of the pans easily.

Make sure you drain the canned pineapple before adding it to the cake batter.