Recipes - print - Tropical Carrot Cake

Tropical Carrot Cake - Recipe

A new twist on a classic favorite. The pineapple curd in this carrot cake recipe gives it a tropical flair. See tips and advice on how to grate the carrots for this delicious carrot cake.
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Tropical Carrot Cake Recipe
  • 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.
  • 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.
  • 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.
  • 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.
Prep Time: 30 minutes
Cook Time: 35 minutes
Container: two 9-inch round cake pans, food processor, medium mixing bowl, sauce pan
Servings: 12
-1/4 cup pineapple juice
-2 eggs
-1 egg yolk
-1/2 cup sugar
-2 tablespoons unsalted butter
-1 pinch salt
-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
-4 large eggs
-1 1/2 cups vegetable oil
-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