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Tropical Carrot Cake

 Tropical Carrot Cake
I look forward to August because our family reunion means fun and great food, like this moist classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Teeter-Casey, Enterprise, Oregon
12-16 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 3 eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups finely shredded carrots
  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 4 to 4-1/2 cups confectioners' sugar
  • 1 to 2 tablespoons heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, beat eggs,oil and buttermilk. Combine flour, sugar,
  • baking soda, cinnamon and salt; add to egg mixture and mix well.
  • Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut;
  • mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at

2 of 2

Tropical Carrot Cake (continued)

Directions (continued)

  • 350° for 45-50 minutes or until cake tests done. Cool.
  • For frosting, beat all ingredients in a bowl until smooth. Frost
  • cake. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 552 calories, 23 g fat (7 g saturated fat), 57 mg cholesterol, 320 mg sodium, 83 g carbohydrate, 2 g fiber, 7 g protein.