Ingredients for Tropical Carrot Cake With Coconut Cream Frosting
- All Purpose Flour
- Sweetened Flaked Coconut
- Macadamia Nuts
- Crystallized Ginger
- Ground Cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- Crushed Pineapple In Juice
- Cream Cheese
- Unsalted Butter
- 4 cups powdered sugar
- Cream Of Coconut
- Coconut Extract
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How to Make Tropical Carrot Cake With Coconut Cream Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine vegetable oil, sugar, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate carrots and pineapple. Add them to the batter along with the crushed pineapple and mix until evenly distributed.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **For the Coconut Cream Frosting:**
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Add the coconut cream and vanilla extract and beat until light and fluffy.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
387g
Fat
220g
Carbs
44g
