Tropical Carrot Cake Recipe
Pineapple and toasted coconut for a tropical flare, or use the traditional measurements listed below for walnuts and raisins!
Ingredients
For the Carrot Cake Recipe:
- ¾ cup Vegetable Oil (177ml)
- 1 cup Granulated Sugar (200g)
- ¾ cup Plant Milk (177ml)
- 2 Tbs Orange Juice (30ml)
- 1 Tbs Orange Zest
- ¼ teaspoon Salt
- 2¼ cups All Purpose Flour (280g)
- 1 teaspoon Baking Powder
- 1½ teaspoons Baking Soda
- 1½ teaspoons Ground Cinnamon
- 2 cups Shredded Carrots (250g)
- ¾ cup Crushed Pineapple drained
- ½ cup Unsweetened Coconut lightly toasted
For the Icing
- 1 Recipe Recipe 2-2-2 Cream Cheese Icing
Instructions
- Preheat your oven to 350°F & prepare an 9" x 9" 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
- In a large bowl combine the sugar with the plant milk, oil, orange juice, zest & salt & whisk smooth
- Sift together all of the dry ingredients directly into the sugar/oil mixture in the bowl & whisk smooth
- Fold in the carrots, pineapple & coconut & mix smooth
- Pour the batter into the prepared pan & bake immediately. Approximately 30 minutes or when the cake is springy to the touch when you gently press the center
- Cool in the pan until 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
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Carrot cake that is iced with the 2-2-2 cream cheese icing does not need refrigeration and will stay fresh at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Tried this recipe?Let us know how it was!