Tropical Carrot Cake
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 12
 RecipeTips.com

Ingredients
- PINEAPPLE CURD:
- 1/4 cup pineapple juice
- 2 eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons unsalted butter
- 1 pinch salt
- CAKE:
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 pound carrots, about 2 1/2 cups of baby carrots or 6 medium regular carrots
- 1 cup sweetened shredded coconut
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar

1

- 4 large eggs
- 1 1/2 cups vegetable oil
- CREAM CHEESE FROSTING:
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 3 cups confectioners sugar
- 16 ounces cream cheese, softened and cubed (2 pkgs)
- 3 cups sweetened shredded coconut - toasted 
 
A new twist on a classic favorite. The pineapple curd in this
href="http://www.recipetips.com/recipe-cards/t--1717/carrot-cake.asp">carrot cake recipe gives it a tropical flair. See tips
and advice on how to grate
the carrots for this delicious carrot cake.
 
Directions
CURD:

  • Bring pineapple juice to a boil in a small sauce pan.
  • In a mixing bowl, whisk together the eggs, yolk and sugar.
  • Add this mixture slowly into the boiling juice. Whisk continuously until thickened, 2-3
    minutes.
  • Remove from heat, stir in butter and salt.
  • Pour into a bowl, cover and refrigerate
    until ready to use.
CAKE:
  • Heat oven to 350°.
  • Grease two 9 inch cake pans and dust with flour.
  • In a medium mixing bowl, whisk the flour, all spice, ginger and salt together, set aside.
  • In
    a food processor, process the carrots and then remove to a small bowl.
  • Next process the coconut with granulated sugar until the coconut is finely chopped.

2

  • Add brown sugar, eggs and blend until the mixture is smooth.
  • With the processor running, slowly pour in the oil and process until combined.
  • Pour mixture
    in with flour and add the shredded carrots and 1/2 the pineapple curd. Mix until combined.
  • Pour this batter into the prepared cake pans.
  • Bake for 30-35 minutes or until a tootpick inserted into the center of the cake comes out
    clean.
  • Remove from oven and allow them to cool in the pans for 10 minutes, then turn out onto wire
    racks to completely cool.
    • CREAM CHEESE FROSTING:

    • Meanwhile, beat butter and sugar together in a mixing bowl until fluffy.
    • Add cream cheese,
      one cube at a time, until all are incorporated.
    • Beat in the remaining pineapple curd.
    • Refrigerate until ready to use.
    • When the cakes
      are cooled, spread 1 cup of frosting onto one cake.
    • Place the second cake on top and spread the rest of the frosting on top and sides of the
      cakes.
    • Sprinkle the entire cake with toasted coconut and press it in gently.
    • May garnish the top with pineapple tidbits if desired.
    • Cover with plastic wrap and refrigerate until ready to serve.


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