Look no further your carrot cake recipe search is over!
This Tropical Carrot Cake recipe was one of the recipes that put me on the map!
Now with Shelf Stable Cream Cheese icing~ this one just keeps on winning!
There’s no refrigeration required because there is not a stitch of vegan cream cheese needed!
Both the recipes for the cake and the cream cheese icing are one bowl mixes and no mixers required!
Pineapple and toasted coconut for a tropical flare
Or use the traditional measurements listed below for walnuts and raisins!
Bake this batter into cupcakes, sheet cakes, layers cakes and even loaves!
You will get almost 24 cupcakes out of this recipe!
Just fill cupcake liners 3/4 full and bake at same temperature but for maybe just about 18-25 minutes?
Not affiliated with any of the products or companies linked below
Notes for Success:
For the traditional version you will substitute walnuts and raisins for the pineapple and coconut listed below
My preference is to use unsweetened coconut so as not to add more sugar to the actual batter
But if you cannot find unsweetened coconut don’t worry, it will not greatly effect the recipe
I have had good results when substituting gluten free flour (specifically Bob’s Red Mill )
However reducing the amount of flax meal and water to 1 Tablespoon flax & 2 Tablespoons water is best with the gluten free option
Or eliminating it altogether and using a dry blend egg replacer of your choice in conjunction with the gluten free mix
Additionally I have learned that by allowing the batter to sit for about 30 minutes before baking a gluten free recipe will help the final texture
As well as baking for an additional 10 or so minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using!
Changing Pan Sizes
This recipe will ONLY make 1- 8″ x 8″ Cake layer
For 2-8″ Layers / 3- 7″ layers or for a a 9″ x 13″ layer you must double the recipe below
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL!
Tropical Carrot Cake Recipe
Ingredients
For the Carrot Cake Recipe:
- ¾ cup Vegetable Oil ¾ cup (177ml)
- 1¾ cup All Purpose Flour (215g)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ Salt ¼ teaspoon
- 1½ Ground Cinnamon
- ½ Brown Sugar ½ cup (105g)
- ½ Granulated Sugar (100g)
- 3 Tbs Ground Flax Seeds (24g)
- 6 Tbs Hot Water (90ml)
- 1½ teaspoon Vanilla Extract (7ml)
- 2 cup Shredded Carrots (250g)
- ¾ cup Crushed canned pineapple drained
- 1 Tbs Orange Zest & Juice
- ¾ cup Unsweetened Coconut
For the Icing
- 1 Recipe Recipe 2-2-2 Cream Cheese Icing
Instructions
- Preheat your oven to 350°F & prepare an 8" x 8" cake pan with parchment paper lining & pan grease
- Lightly toast the coconut in a single layer on a sheet pan in the oven for 5-10 minutes
- Combine the flax meal with the hot water & let stand to thicken while you gather the other ingredients
- In a large bowl combine the both sugars with the oil, vanilla extract, orange zest & juice & saltAdd the flax paste & whisk smooth
- Sift together all of the dry ingredients directly into the sugar mixture in the bowl & whisk smooth
- Add the grated carrots & the very well drained pineapple then the lightly toasted coconut & mix smooth
- Pour batter into the cake pan & bake immediately in the preheated oven for approximately 30-40 minutes depending on the size of your pans
- Cakes are done when a toothpick inserted into the center comes out with moist crumbs not raw batter.
- Cool in the pan until cool to the touch, then flip out onto a cooling rack to cool completely
- Meanwhile prepare the cream cheese icing according to the recipe on that post
- Assemble the cake as shown in the video or as you desire
If I don’t want to use flax seeds and toasted coconut in my batter mix what can I use to substitute please?
You can use any dry egg replacer (store brand that you like the most- I sometimes use Bob’s red mill instead) and you can leave out the coconut NO CHANGES needed
If you like, add in something else in place like ground nuts or whatever you prefer
I am vegan and always looking for secret ingredients to make it better. From King Arthur’s cooking tips I found that Clearjel is one of these. But unlike with egg based cakes (eg they use 1 tblsp per cup flour), for vegan cakes I use only 1 tablespoon for 2 cups of flour. That works great. It holds the water from breaking and maintaining moisture after baking, but use too much and the cake goes soggy. It can also be used to stabilize icing.
Also, can you tell me what we would use in the UK instead of ‘cake flour’ please? Thanks
Hi Yes CLICK HERE
This says “all purpose” flour not cake flour. Did I miss something? Those are different, right?
Correct, ALL PURPOSE -Originally I had a blend of both AP & Cake Flour but omitted the cake flour because so many people #1 Cannot get it & are confused as to what it is, and #2 Complained that their cake was gummy & raw (due to using cake flour)
I am not sure where this recipe is still stating Cake Flour? Can you direct me so I can update it & clear up any confusion~ thanks!
I have never used powdered lactic acid. If I use the acv, will it make it runny or do I add just a tad more powdered sugar? Sounds like the lactic acid will give it a more tangy taste like cream cheese though. Thanks
It’s true I prefer the lactic for a more authentic taste, but ACV works great! No need to adjust anything it’s a small amount!
Hi Gretchen,
It’s been awhile. I learned so much from your gretchensbakery blog and am still using my favorite recipes from that blog. Today I learned my 9 mos old granddaughter is allergic to dairy and eggs. I knew right where to come. I am grateful to see so many wonderful recipes. Thank you!
Hi Eileen! Thank you I am so happy you remembered me! 🙂 Let me know if you end any help!