No Nut Pineapple Coconut Cake?! Its a yes for me. But let’s get into this I feel like carrot cake is so underrated, but I get it. It is hard to find a good carrot cake, some have pecans or raisins. I’m just not a fan. So one day I was experimenting how I could make a carrot cake that’s not so typical but a fan favorite. Let me tell you!! After so many attempts, I have created this No Nut Pineapple Coconut Carrot cake. This cake is incredibly moist and flavorful. The pineapple adds a sweet touch, while the coconut pairs well with all the spices. I have made this cake over and over again, each time I fall more in love.
Helpful Tips
It is SO important, SOOOO important to freshly grate the carrots. I know how tempting it is to just buy the already grated carrots at the grocery store. The pre-bought grated carrots are usually dry and hard. You do not want to add that into your cake, no thanks. Peeling and grating the carrot is an extra step, but a step not worth missing. The moisture in the carrots will also help with the moisture in the cake.
For the Pineapples, I used the can Dole crushed pineapples. I drained the majority of the juice out of it then added a cup in the batter.
Pineapple Coconut Carrot Cake Assemble
Place one cake on a serving platter or a cake broad, Top with ½ of the frosting, smooth the frosting to the edges. Then finish with your next layer, smooth the frosting all around the cake.
*You can toast some coconut to add around the cake.
Once you make this recipe you will learn why this is by far the best moist delicious carrot cake you have ever tried!
No Nut Pineapple Coconut Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups sugar
- ½ cup butter
- ¼ cup oil vegetable or canola
- 4 eggs
- 1 cup crushed pineapples, drain the liquid I used the Dole brand
- 3 cups fresh shredded carrots folded in
- ½ cup shredded sweetened coconut folded in
Cinnamon Cream Cheese Frosting
- 5 cups powdered sugar
- 1 cup butter soften
- 16 oz cream cheese room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350°F, grease 2 – 8inch round cake pans and line with parchment paper.
- Peel and grate 3 cups carrots, set aside.
- In a large bowl, add flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves.
- In a mixer, cream together sugar and butter until combine. Add oil, and eggs one by one beat until combine. Scrape down the sides to get everything incorporated.
- Using a rubber spatula, fold in carrots, coconuts, crashed pineapples. Mix until combine.
- Divide the batter into both prepared cake pans, Tap the pans to get any air bubbles removed.
- Bake for 25 -30 minutes or until the center has no jiggle. rotate both cake pans half way through. Doing this will make the cakes bake evenly. Set cakes aside to let cool completely.
Cinnamon Cream Cheese Frosting
- In a mixing bowl, beat together cream cheese, butter and vanilla extract until fluffy.
- On low speed, add powder sugar slowly then add cinnamon and a pinch of salt. Once incorporate switch to medium speed until smooth.
Cake Assemble
- Place one cake on a serving platter, Top with ½ of the frosting, smooth the frosting to the edges. Then finish with your next layer, smooth the frosting all around the cake.
- *** You can toast some coconut to add around the cake.