Tropical Carrot Cake Recipes

TROPICAL CARROT CAKE

Steps:

• Preheat oven to 350 F. Butter three 8-inch round cake pans. (You can also bake this recipe in two 9-inch cake pans). Line the bottom of the pans with parchment paper
• In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon set aside.
• In the bowl of your electric mixer, add eggs, sugar, and vanilla. Beat on medium speed for 3 to 4 minutes until well blended. Add the oil and beat well.
• Reduce the mixer speed to low and blend in the flour mixture, mixing just until incorporated.
• Using a wooden spoon or rubber spatula, fold in the grated carrots, drained pineapple, and coconut.
• Divide the batter equally between the three cake pans. Bake 30 to 38 minutes or until a toothpick inserted in the center of the cake, comes out clean or with just a few crumbs on the toothpick.
• Remove the cake from the oven and let it sit on a cooling rack for approximately 15 to 20 minutes. Remove cake from pans and place on the wire racks to finish cooling.
• Make sure the cake has completely cooled before you frost it. A warm cake will melt the frosting.
• While the cake is cooling, prepare the Cream Cheese Frosting.
• In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy.
• Frost the cake with the cream cheese frosting then sprinkle it with the toasted coconut flakes.

TROPICAL CARROT CAKE

Steps:

• 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. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

TROPICAL CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
• Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
• In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
• At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
• Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
• For Pineapple Filling:.
• In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
• In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
• To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
• Place second layer on top of filling and spread about 1 cup of icing over cake layer.
• Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

TROPICAL CARROT CAKE

Steps:

• Cake-Preheat oven to 350 degrees.
• Grease a 9x13 pan.
• In a food processor mix first 8 ingredients with metal blade.
• Through feed tube add oil, eggs and vanilla pulsing to mix together.
• Put rest of ingredients into the processor and pulse just to mix inches.
• Do not over mix.
• Pour into cake pan and bake for 45-60 minutes.
• Frosting: Beat ricotta well add sugar and vanilla.
• Gentle fold the chips then the whipped cream.
• Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.