A Tropical Carrot Cake with Pineapple is a light, airy and refreshing summer treat spiced with cinnamon and ginger and dotted with sweet raisins.


– 2 ¼ cups all-purpose flour – 2 teaspoons baking soda – 2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1 teaspoons) baking powder – 1 teaspoon salt – 2 large eggs – 2 large egg whites – 1 cup granulated sugar – ¾ cup packed dark brown sugar – 1 can 8- to 8 ¼-ounces crushed pineapple in juice – ⅓ cup canola oil – 1 tablespoon vanilla extract – 1 10- ounce bag shredded carrots – ½ cup raisins

Preheat the oven to 350°F. Spray a nonstick 12-cup Bundt pan with nonstick cooking spray with flour.

In a mixing bowl, combine flour, soda, cinnamon, ginger, baking powder, and salt.

In a large bowl, with a mixer on medium speed, beat the eggs and egg whites until blended. Beat in the sugars and beat for 2 minutes. On low speed, beat in the pineapple with juice, oil, and vanilla. Add the flour mixture; beat 1 minute. Stir in carrots and raisins.

Pour batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes. Invert cake onto rack; cool completely.

Drizzle icing over cake. Sprinkle toasted coconut on top of the cake while the icing is still wet.