Ingredients for Tracy's Tropical Carrot Cake
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 cups shredded carrots
- 1 cup shredded coconut
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
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How to Make Tracy's Tropical Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Finely grate 2 cups of carrots and set aside.
- Drain 1 (20 ounce) can of crushed pineapple and set aside.
- In a large bowl, cream together 1 ½ cups granulated sugar, 4 large eggs, and ¾ cup vegetable oil until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the grated carrots, drained pineapple, and 1 cup shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven.
- Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting (a generous amount is recommended!).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
112g
Fat
38g
Carbs
16g
