Pineapple, Coconut Carrot Cake

For about a week or so, I kept telling my husband that I wanted to make a carrot cake.  I've made carrot cakes before, but this one has a little twist.  The addition of the coconut and pineapple is out of this world.  The cake is super moist and the combination of flavors with the cream cheese frosting, Amazing!!

When you cut the cake, you can see the walnuts, the coconut and the pineapple.  The cake is super moist and the cream cheese is so creamy.  Very happy right now!

This two layer cake is perfect and the height is just right. You can see the cream cheese frosting in between the layers.   The outside of the cake decorated with the nuts makes the cake pretty, but it also gives it a nice crunch.  I used a combination of walnuts and pecans..but you can also use almonds.

Peeling and grating the carrots may seem like a lot of work, but let me reassure you, that it's worth every minute.  If you like carrot cake like I do..you will be pretty happy with this recipe.  I grated the carrots by hand, but if you have a food processor, use it,  you can save some time.

Most carrot cakes just have pecans or walnuts in it.  Adding the pineapple and the coconut, makes it a little more tropical.  The pineapple helps with the moisture in the cake.   Who wants to eat a dry out cake..not me!

You can use 2-8 inch round pans or 2-9 inch pans.  The cake will rise enough that you don't have to cut it in half to give it more height. 

The whole house smells delicious. Can't wait to cut a piece.  But, I have to wait. until the cakes are completely cool before frosting.   Let the cakes cool down on a wire rack. 

Cake Ingredients

1 1/2 cups vegetable oil
4 eggs
2 tsp vanilla
1 1/2 cups sugar
2 cups all purpose flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
2 1/2 cups finely grated carrots
1 cup shredded or flaked coconut
1-8 ounce can crushed pineapple, drained
1/2 walnuts


Frosting Ingredients

2 sticks unsalted butter, soften
2-8 ounce packages cream cheese, soften
1 tbsp vanilla
2 cups confectioners' sugar
2 cups walnuts, pecans or almonds chopped

Preheat oven to 350 Degrees F

Cake Instructions

Butter two 8-inch or two 9-inch-diameter cake pans or line bottom of pans with waxed paper or just spray the pans with baking spray.

Beat together for at least two minutes the oil, eggs, vanilla and sugar.  In another bowl mix together the flour, baking powder, baking soda, salt and spices.   Add to the liquid ingredients and stir just until combined.  Gently fold in the grated carrots, coconut, pineapple and 1/2 cup nuts.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans for about  15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Source: King Arthur Cookbook

Frosting Instructions:

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes. 
 
Once the cakes are cool, place one cake down...frost the top then place the second cake.  frost top and sides of cakes decorate with walnuts, pecans or almonds..Enjoy!!!

Source: Food and Wine