Zesty Tropical Carrot Cake

Name: Zesty Tropical Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 cup unsweetened shredded coconut; 1/2 cup chopped walnuts; 2 cups grated carrots; 1 cup crushed pineapple, drained; 3/4 cup vegetable oil; 1/4 cup lime juice; 3 large eggs; 1 tsp vanilla extract; For the frosting: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp lime zest; 1 tsp vanilla extract

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 12

★★★★★

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Welcome to the world of Zesty Tropical Carrot Cake, where classic flavors meet a tropical twist! This cake is a delightful blend of sweetness and tang that will transport your taste buds to a sunny paradise. Perfect for any occasion, it’s sure to impress your friends and family.

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Ingredients for Zesty Tropical Carrot Cake

The foundation of this cake is all-purpose flour, providing structure and a soft crumb. Granulated sugar sweetens the cake, while baking powder and baking soda give it a nice lift. A pinch of salt enhances all the other flavors. The ground cinnamon and ground ginger add a warm spiciness that pairs beautifully with the other ingredients.

Unsweetened shredded coconut adds texture and a hint of tropical flavor, while chopped walnuts give a pleasant crunch. Grated carrots are the star of the show, bringing moisture and natural sweetness. Crushed pineapple not only adds a tropical vibe but also keeps the cake wonderfully moist.

Using vegetable oil ensures a tender crumb, while lime juice introduces a zesty brightness that cuts through the sweetness. Eggs bind everything together, and a touch of vanilla extract rounds out the flavor profile. Finally, the frosting made from cream cheese, unsalted butter, powdered sugar, lime zest, and vanilla extract is creamy, tangy, and the perfect finishing touch.

Tips & Tricks

Use freshly grated carrots for the best texture and flavor; pre-shredded ones can be too dry.
Make sure the crushed pineapple is well-drained to avoid a soggy cake.
Soften the cream cheese and butter before making the frosting for a smoother consistency.

Serving Suggestions

This Zesty Tropical Carrot Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a refreshing touch, serve it with a side of fresh tropical fruits like mango or kiwi.

Frequently Asked Questions

Can I use a different type of nut?: Absolutely! Pecans would be a lovely alternative to walnuts.
Is there a substitute for vegetable oil?: You can use melted coconut oil or canola oil instead.
Can I make this cake ahead of time?: Yes, you can bake the cake a day in advance and frost it just before serving.

Zesty Tropical Carrot Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your cake won't stick and will bake evenly. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. This dry mix will be the base of your cake, providing structure and flavor.

Add the shredded coconut and chopped walnuts to the mix. The coconut gives a subtle tropical flavor, while the walnuts add texture and a nutty taste. In a separate bowl, combine the grated carrots, crushed pineapple, vegetable oil, lime juice, eggs, and vanilla extract. This wet mixture is where all the moisture and tropical flavors come together.

Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, which can lead to a denser cake. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Once baked, allow the cake to cool completely in the pan on a wire rack. This step is crucial for the frosting to set properly. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, lime zest, and vanilla extract, beating until well combined.

When the cake is completely cool, spread the frosting evenly on top. If you like, garnish with additional lime zest or coconut flakes for an extra touch of flavor and decoration.

Why You'll Love This Recipe

Combines the classic charm of carrot cake with a vibrant tropical flair.
Easy to make with simple, everyday ingredients.
Moist and flavorful with a perfect balance of spices.
The lime-infused cream cheese frosting is the perfect tangy complement.

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts

2 cups grated carrots

1 cup crushed pineapple, drained

3/4 cup vegetable oil

1/4 cup lime juice

3 large eggs

1 tsp vanilla extract

For the frosting: 8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 tsp lime zest

1 tsp vanilla extract

Step-by-step Instructions

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

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.

3. Stir in the shredded coconut and chopped walnuts.

4. In another bowl, combine the grated carrots, crushed pineapple, vegetable oil, lime juice, eggs, and vanilla extract. Mix well.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

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

7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool completely in the pan on a wire rack.

9. For the frosting, beat the cream cheese and butter together until smooth and creamy.

10. Gradually add the powdered sugar, lime zest, and vanilla extract, and beat until well combined.