Nothing beats a classic dessert like a rich, moist old-fashioned carrot cake recipe with pineapple and coconut. This retro-inspired cake is packed with flavorful ingredients that bring warmth and nostalgia to any gathering. The addition of crushed pineapple keeps the cake super moist, while the shredded coconut adds texture and a hint of tropical sweetness. Whether it’s for a special occasion or a simple family treat, this carrot cake is sure to impress!
Why You'll Love This Carrot Cake with Pineapple and Coconut
This old-fashioned carrot cake stands out for a few reasons:
- Extra Moist: Thanks to the pineapple, your cake will stay soft and moist for days.
- Rich in Flavor: The combination of carrots, coconut, cinnamon, and nuts creates a unique depth of flavor.
- Perfect for Any Occasion: This cake works well for birthdays, holidays, or as a casual dessert.
Ingredients for Old-Fashioned Carrot Cake with Pineapple and Coconut
Here’s a complete list of what you’ll need to make this delicious carrot cake with pineapple and coconut:
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup shredded coconut
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13-inch pan or prepare two 9-inch round cake pans.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix the Wet Ingredients
- In a separate bowl, beat the sugars and oil until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract, grated carrots, and crushed pineapple.
Step 4: Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut, nuts, and raisins, if using.
Step 5: Bake the Cake
- Pour the batter evenly into the prepared pan(s).
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting Recipe
Pair this old-fashioned carrot cake with a classic cream cheese frosting for the ultimate treat.
Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and beat until fluffy.
- Stir in the vanilla extract.
- Spread the frosting over the cooled cake and garnish with additional shredded coconut or chopped nuts.
Tips for Making the Best Carrot Cake with Pineapple and Coconut
- Drain the Pineapple: Be sure to drain the crushed pineapple well to prevent the cake from becoming too wet.
- Use Fresh Carrots: Freshly grated carrots work best for texture and moisture.
- Customize the Add-Ins: Feel free to omit the raisins or nuts if you prefer a smoother texture.
- Don’t Overmix: Overmixing the batter can make the cake dense. Stir until just combined.
Variations of the Recipe
Here are some creative twists on this old-fashioned carrot cake recipe:
1. Gluten-Free Version
- Substitute all-purpose flour with a gluten-free baking mix.
2. Vegan Carrot Cake
- Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Use dairy-free cream cheese for the frosting.
3. Cupcake Version
- Divide the batter into a muffin tin and bake for 18-20 minutes for delicious individual servings.
Health Benefits of Carrot Cake with Pineapple and Coconut
Despite being a dessert, this cake has some nutritional benefits:
- Carrots are rich in beta-carotene, promoting eye health.
- Pineapple contains vitamin C and antioxidants that boost the immune system.
- Coconut provides healthy fats and adds a unique texture.
Frequently Asked Questions (FAQs)
Q: Can I freeze carrot cake with pineapple and coconut?
Yes! You can freeze the cake (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Q: How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Q: Can I omit the coconut?
Yes, if you’re not a fan of coconut, you can simply leave it out, or replace it with extra chopped nuts or raisins.
Conclusion
This old-fashioned carrot cake recipe with pineapple and coconut is a timeless dessert that never goes out of style. Its rich flavors, moist texture, and creamy frosting make it perfect for any celebration or casual treat. With a blend of fresh carrots, juicy pineapple, and tropical coconut, this cake is sure to impress your family and friends. Enjoy a slice of this nostalgic delight today!