Tropical Carrot Cake Recipe
- 3 large 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 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
- 1 package (8 ounces) cream cheese, softened
- 4 to 4-1/2 cups confectioners' sugar
- 1 to 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1. 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 350° for 45-50 minutes or until cake tests done. Cool.
- 2. For frosting, beat all ingredients in a bowl until smooth. Frost cake. Yield: 12-16 servings.
1 piece: 552 calories, 23g fat (7g saturated fat), 57mg cholesterol, 320mg sodium, 83g carbohydrate (64g sugars, 2g fiber), 7g protein.
Reviews for Tropical Carrot Cake
"I only have non fat milk in my house, will it be that much different?"
"This exact recipe has been passed down in my family for 4 generations. It is an excellent cake."
"Made this several times. Best carrot cake recipe I have ever tried. Absolutely wonderful.Only one I make now."
"excellent cake! love, love loved it"
"Made this carrot cake. Everyone loved it . Neighbors asked for more and asked if they could have some when I made it again."
"I was a disaster. Ended up in a bin."
"Judy from PAI have made carrot cake with pineapple for a long time, but this one takes the prize."
"This cake was very simple and tasted great with the coconut."
"Great for an easy carrot cake. I did substitute applesauce for the oil and it worked fine. I'll make this one again."
"I've been searching for a good (scratch) Carrot cake recipe, and this one looks as though I've finally found it! I have most of the ingredients on hand, so I'll give it a 'dry run' this weekend for my family. I was asked to bring a dessert to our friend's Labor Day cookout, so I'll most likely bring this delicious sounding cake. It sounds SOOO yummy!!"
"Made for a church gathering & it was a big hit. Didn't change a thing."
"Love this recipe. I make this ever Christmas, gotten so many compliments on it. enjoy baking and cooking, enjoy looking at all the recipes."
"Actually, this recipe is practically identical to the recipe for Frosted Carrot cake which I'd tested 12/27/14! I'd just used 1 tsp. of salt! I'd used 7/8 cup of evaporated milk which I'd soured with 1 Tbsp. cider vinegar and I had used 3/4 cup vegetable oil! I'd used a can of pineapple slices in their own juice which I'd crushed in my food processor and then measured out 1 cup. I'd omitted the nuts as there are folks who show a sensitivity to nuts!I'd baked the batter in a 12x8" greased and floured pan, one 5" mini greased and floured loaf pan and 6 muffin pans with paper liners and used a 40 to 45 minute baking time. The eggs, oil, flour, cinnamon, baking soda, I kept as is-also the amount of carrots and raisins (1 cup raisins) mixed with 1/8 cup all-purpose flour and I'd used 1/2 packed brown sugar and 1/2 white sugar. The vanilla I'd kept as is: 2 tsp. I really scaled back on icing the 12x8" cake by making icing from 4 oz. cream cheese, 1/4 cup butter OR margarine, softened, 1-1/2 cups confectioners' sugar and 1 tsp. vanilla extract! This recipe is excellent! I took the cake to my chapel for our coffee fellowship and it was served this morning! The bread and muffins also went along! Thank you for this recipe! Since this recipe is practically the same as the Frosted Carrot cake with the exception of the amount of confectioner's sugar used in the icing, looking this recipe over, I figured I'd rate this one as well! It's amazing how so very much alike these 2 recipes are! delowenstein"
"This is the only carrot cake I make - it's a hit every time. Serves many hungry people and is actually good for you."
"One of the best cakes I've ever had!! (although I used store-bought icing, so I can't comment on that part) It was deliciously moist, sweet, and addictive!"
"I just found this recipe and from now on this is the only one I will make. Even a friend who is an excellent carrot cake maker said this was better than hers."
"Moist and chock full of goodies, this cake is delicious. It's easy to make too, especially if you are serving it directly from the pan."
"After making this recipe I never ever made a boxed cake again. Back in 2003 I added a twist to the recipe and added jalepeno's to the mix and a lil tabasco sauce. And jazzed up the frosting with a dash of tequila and some lime and orange zest for a friends bridal shower and it was a hit."
"I have been making this cake faithfully from the day I first saw the recipe way back in the mid-90's. My only change is I do not add raisins. I cannot say how many times I have been asked for the recipe or how many 'awesome' comments I have heard about it. Generally, I use a canned frosting in place of the real thing."
"Took this to my sister's for Easter. Not only was it a big hit that day, but the next time the family came to my house they requested that I make it again. A sure sign of a winner. Moist and flavorful."
"Just love this recipe! I use to make it several times a year then lost the recipe. I just found it using this browser. Thank you so much!"
"This cake is awesome. I made it the first time for staff at school and I had people calling me at home to rave about it. People ask for me to make it all the time. One recommendation is to use parchment in the cake pan because it is so moist. I have doubled the recipe to make a half sheet size, made it once as a 9x13, and several times as a three layer 8" cake. People cannot get enough of this cake. Thanks for sharing this awesome recipe."