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–+ servings
Tropical Carrot Cake

Tropical Carrot Cake

Moist Tropical Carrot Cake bars bursting with pineapple & coconut. Easy recipe with cream cheese frosting. Your taste of paradise!
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 bars
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts or pecans (optional)

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Electric Mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, combine and beat the sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
  5. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  6. Pour the batter into the prepared pan and spread it evenly.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool completely in the pan on a wire rack before frosting.
  9. For the frosting, beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla, mixing until creamy.
  10. Spread the frosting evenly over the cooled cake base and cut into bars.

Nutrition

Calories: 220kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 75IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Don't forget to drain the crushed pineapple thoroughly to avoid a soggy batter.
If you're looking for a gluten-free version, substitute all-purpose flour with a gluten-free blend.
These bars are best stored in the refrigerator due to the cream cheese frosting and can last up to 5 days. They also freeze well unfrosted!
For variations, you can try adding raisins or substitute coconut oil for vegetable oil for extra tropical flavor. Enjoy the process and adapt it to your taste!
Tried this recipe?Let us know how it was!