Tropical Carrot Cake

Dive into this tropical twist on the classic carrot cake, infused with pineapple and coconut for a unique flavor experience. Perfect for those looking to add a touch of the tropics to their dessert repertoire.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 10

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup shredded carrots

1 cup crushed pineapple, drained

1/2 cup sweetened shredded coconut

1/2 cup unsalted butter, softened

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, beat together the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Stir in vanilla extract.

6. Gradually mix in the dry ingredients until just combined.

7. Fold in the shredded carrots, crushed pineapple, coconut, and walnuts.

8. Pour the batter into the prepared baking pan and spread evenly.

9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

10. Allow to cool completely before serving.

Storage

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

Reheating

To reheat, warm slices in the microwave for 15-20 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.