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    Home » Recipes » Dessert

    Tropical Carrot Cake with Coconut Cream Cheese Frosting

    Published by Melissa on January 25, 2020 | Updated June 10, 2022 | 57 Comments

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    This Layered Tropical Carrot Cake with Coconut Cream Cheese Frosting is the best carrot cake I've ever tasted.  It's sweet but not too sweet; moist but not too dense or heavy. via @barbarabakesThis Layered Tropical Carrot Cake with Coconut Cream Cheese Frosting is the best carrot cake I've ever tasted.  It's sweet but not too sweet; moist but not too dense or heavy. via @barbarabakes

    If you’re looking for a fabulous carrot cake recipe, look no more. This Layered Tropical Carrot Cake with Coconut Cream Cheese Frosting is the best carrot cake I’ve ever tasted.  It’s sweet but not too sweet; moist but not too dense or heavy. The frosting was a perfect match for the cake – light and creamy.

    Two layer Tropical Carrot Cake with Coconut Cream Cheese frosting on a cake stand

    This cake has become one of my daughter’s favorite cakes. She’s not a cooked carrot lover, but the carrots in this cake just add sweetness and moisture.

    Tropical Carrot Cake Details

    1. Two layers of moist, flavorful carrot cake loaded with pineapple, macadamia nuts,  and coconut. Spiced just right with cinnamon and pumpkin pie spice.
    2. Two layers of rich and delicious coconut cream cheese frosting. The cream cheese does a wonderful job of balancing all the sweet.
    3. When the above are eaten together they melt in your mouth.

    It’s a tropical version of Cook’s Illustrated’s Simple Carrot cake with Cream Cheese Frosting. I added shredded coconut, crushed pineapple and macadamia nuts, topped with a Coconut Cream Cheese Frosting. I also reduced the spices so the tropical flavors would shine through.

    Collage of ingredients and mixing a tropical carrot cake

    The method for mixing the cake is a little unusual. You use the food processor to emulsify the oil with the sugar and the eggs before incorporating the rest of the ingredients. You could use an immersion blender, a mixer, or even a wire whisk.

    Tips For A Great Tropical Carrot Cake

    1. All ingredients should be at room temperature, this will ensure even baking temperature so your edges are not over baked while your center is under baked.
    2. Clean your carrots well prior to shredding, remove the ends and any little wispy roots that are still hanging on. Using a food processor to shred your carrots will save you a lot of time and energy.
    3. When mixing the sugars, eggs, oil in the food processor this is emulsifying (combining) these ingredients into one. Be certain to process them well according to the recipe so they become completely emulsified together.
    4. When mixing in your additions (carrots, pineapple, nuts, etc) make sure they are evenly distributed throughout the batter so each bite gets all that flavor.
    5. When adding in your flour mixture make sure to scrape down the sides and bottom of your bowl so everything gets mixed in completely.
    6. The frosting is a wonderfully rich and creamy and melts into each bite of cake. Due to its decadent nature and the cream cheese, it has a softer consistency.
    7. When toasting your coconut for garnish, do so on a parchment/Silpat lined baking sheet in a thin layer at 350 degrees F. Do not walk away to work on something else, the coconut can burn quickly. I suggest setting a timer for 2 minutes at time and keep an eye on it. Ideally, it will toast within 5 minutes. Let cool before adding to your cake.
    8. This cake is best served at room temperature.
    collage of before and after baking carrot cake layers

    Here’s a before and after baking picture of the carrot cake layers. I love that they bake up so nice and level and the color of the baked cakes is beautiful and there’s no need to ice the sides of the cake.

    Can I bake this Tropical Carrot Cake in a 13 x 9-inch pan?

    Yes, you can bake this cake in a 13 x 9-inch pan. Bake it for 35 to 40 minutes. I think it would make a great bundt cake too. Just make the frosting a little thinner so you can drizzle it over the bundt and then sprinkle with toasted coconut. Sally, Sally’s Baking Addiction, has a Cheesecake Swirl Carrot Bundt Cake and she cooks it for 55-75 minutes, or when the Internal Temperature Reads 210°F.

    Two layer Tropical Carrot Cake with Toasted Coconut Cream Cheese frosting on a cake stand

    This Layered Tropical Carrot Cake with Coconut Cream Cheese Frosting is easy to make and everyone who’s tried it loves it. I’m sure your family will love it too.

    Two layer Tropical Carrot Cake with Coconut Cream Cheese frosting on a cake stand
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    Tropical Carrot Cake with Coconut Cream Cheese Frosting

    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Cakes
    Servings: 12 -16 servings
    Calories: 417kcal
    Author: Barbara Schieving
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    Equipment

    • KitchenAid KFP1133WH 11-Cup Food Processor with Exact Slice System - White
    • USA Pan Bakeware Round Cake Pan, 9 inch

    Ingredients

    Cake

    • 2 ½ cups unbleached all-purpose flour**
    • 1 teaspoons baking powder *
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 3 cups peeled shredded carrots, (6 to 7 medium)
    • 1 ¼ cups granulated sugar*
    • ½ cup packed light brown sugar
    • 4 large eggs
    • 1 cup melted [Earth Balance Coconut Spread] or vegetable oil
    • 1 cup sweetened shredded coconut
    • 1 cup chopped macadamia nuts
    • 1 can 8 oz. crushed pineapple, undrained

    Coconut Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ¼ cup [Earth Balance Coconut Spread] room temperature
    • 1 tablespoon sour cream
    • ½ teaspoon vanilla extract
    • 1 ¼ cups confectioners' sugar
    • 1 cup sweetened shredded coconut toasted

    Instructions

    • Preheat oven to 350º. Spray 13 x 9-inch baking pan or 2 9-inch round cake pans with nonstick cooking spray.
    • Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in medium bowl; set aside.
    • Shred carrots in food processor fitted with large shredding disk; transfer carrots to bowl and set aside.
    • Wipe out food processor bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer.
    • Pour mixture into large bowl. Stir in carrots, coconut, nuts, and pineapple. Mix in dry ingredients until incorporated and no streaks of flour remain.
    • Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pans halfway through baking time.
    • Cool cake to room temperature in pan on wire rack, about 2 hours. For 9-inch rounds Cool 10 minutes; remove from pans to wire racks. *I reduced the amount of baking powder and sugar for high altitude baking. Original recipe calls for 1 ¼ teaspoons baking powder and 1 ½ cups sugar. **How to Measure Flour Note: Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Coconut Cream Cheese Frosting:

    • When cake is cool, beat together cream cheese, coconut spread, sour cream, and vanilla until combined, scraping down bowl as needed. Beat in confectioners' sugar until smooth.
    • Frost cake and sprinkle toasted coconut on top. Store in the fridge.

    Nutrition

    Serving: 1g | Calories: 417kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 304mg | Fiber: 4g | Sugar: 39g
    More Cakes You Might Like:

    The Best Ever Coconut Bundt Cake, Barbara Bakes
    Carrot Raisin Coffee Cake, Barbara Bakes
    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling, Barbara Bakes
    Carrot Cake Cheesecake, Easy Dessert Recipes

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    Tropical Carrot Cake with Coconut Cream Cheese Frosting on a marble cake stand
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. jehanne@thecookingdoctor.co.uk

      August 25, 2011 at 9:21 pm

      that looks scrumptious, barbara..this is definitely to be bookmarked;-)

      Reply
    2. Irishbaker

      August 25, 2011 at 6:00 pm

      looks delicious,I love carrot cake 🙂 Love the addition of coconut in the frosting.Recently made one myself with ginger which you can see here if you like http://easybakesandcakes.blogspot.com/2011/08/carrot-ginger-cake-from-cake-days.html

      Reply
    3. sandie

      August 25, 2011 at 2:44 pm

      Sounds and LOOKS awsome Barbara!

      Reply
    4. teresa

      August 25, 2011 at 6:28 am

      oh this looks absolutely heavenly! what a delicious cake!

      Reply
    5. Linda

      August 25, 2011 at 5:46 am

      You have won me over to try that Earth Balance spread – I’m adding it to my grocery list today and just praying I can find it here in central Oklahoma. 🙂

      In spite of making about a hundred different recipes of carrot cake and loving many of them, I always try a new one when I make it – I rarely go back to the same recipe. So guess what – I’ll be trying this one next time. Macadamia nuts, pineapple, and coconut? Yum!

      Reply
    6. Blond Duck

      August 25, 2011 at 5:39 am

      I don’t know why but I started singing “Kokomo” when I looked at this!

      Reply
    7. Perfecting Pru

      August 25, 2011 at 1:32 am

      I am definitely making this at the weekend. It looks wonderful. And it is true, give people two different types of cake and they always want a slice of both!

      Reply
    8. Keely aka The Richest Girl in Bondi

      August 24, 2011 at 10:53 pm

      Love how you’ve added the coconut element. I am a piggy come dessert time – I want a slice, spoonful and sample of EVERYTHING!

      Reply
    9. bakingaddict

      August 24, 2011 at 5:01 pm

      I love carrot cake! Must give this a try soon. Looks delicious!

      Reply
    10. Angie's Recipes

      August 24, 2011 at 12:18 pm

      I adore the carrot cakes with tropical touch! This looks terrific!

      Reply
    11. Meghan

      August 24, 2011 at 11:41 am

      This cake looks beautiful! I always use coconut & pineapple in my carrot cake, but now I have to try adding macadamia nuts too! Sounds perfect 🙂

      Reply
    12. Cookin' Canuck

      August 24, 2011 at 9:23 am

      Carrot cake is one of my favorites (we even chose it for our wedding cake) and this version sounds wonderful!

      Reply
    13. Mike @ How To Make A Smoothie At Home

      August 24, 2011 at 8:32 am

      Excellent recipe. We love carrot cake & cannot wait to try.

      Reply
    14. Kitchen Belleicious

      August 24, 2011 at 5:51 am

      I am in love! Not only is cake the next best thing to cookies (remember i am a cookieholic) my favorite flavor is coconut! How divine this looks and I swear I could take it down all by myself! amazing job! Amazing

      Reply
    15. Becki @Becki's Whole LIfe

      August 24, 2011 at 5:11 am

      I love the twists on this carrot cake. I will have to look for the EB Coconut Spread..will take a look at Whole Foods next time I am there. I also love that you used pumpkin pie spice and macadamia nuts in this – I bet it was wonderful. I would have a slice of each, too!

      Reply
    16. Kerry

      August 24, 2011 at 4:57 am

      Wow coconut cream cheese frosting – what a fantastic idea! Definitely adding this to my ‘recipes to try’ bookmarks!

      Reply
    17. My Inner Chick

      August 24, 2011 at 12:28 am

      —Dear, B.
      I can never get enough of your recipes.
      Now I’ll need to make this, too.
      I love the idea of coconut in the icing! WOWWWWW

      Reply
    18. Lorraine @ Not Quite Nigella

      August 23, 2011 at 10:14 pm

      What an interesting method-quite different and yet I can see how it would work too! Gorgeous cakes mum! xxx

      Reply
    19. Lauren from Lauren's Latest

      August 23, 2011 at 9:51 pm

      I love all these cake recipes you’re posting! Carrot cake is one of my favorites. Love all the photos.

      Reply
    20. cindy

      August 23, 2011 at 9:00 pm

      Wow Barbara you put all my favorite flavors in one cake. I have 2 half size bundt pans. These are perfect, one to keep, one to share. Can’t wait to make this one.

      Reply
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