Spiced Tropical Carrot Cake

Delight in a tropical twist to the classic carrot cake with our Spiced Tropical Carrot Cake, featuring hints of coconut and pineapple—a perfect dessert for a warm-weather gathering.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3 large eggs

3/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 tsp vanilla extract

1 cup grated carrots

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut

1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, beat the eggs, then blend in the oil, applesauce, and vanilla extract.

4. Stir the wet ingredients into the dry ingredients until well combined.

5. Fold in the carrots, pineapple, coconut, and walnuts.

6. Pour the batter into the prepared baking dish.

7. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

8. Let cake cool completely before frosting or serving.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Reheating

Reheat individual slices in a microwave on medium power for 20-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.