Tropical Carrot Cake

Name: Tropical Carrot Cake
Prep time: 3h
Cook time: 0 mins
Total time: 3h
Yield: 10
Cuisine: Americana
Ingredients: 2 1/3 cups all-purpose wheat flour; 1 cup grated sweet coconuts; 1 cup unsalted macadamia nut; 3/4 cups crystallized ginger; 3 1/2 tablespoons cinnamon powder; 2 1/2 tablespoons baking powder; 1 tablespoon salt; 1/2 tablespoons baking soda; 2 cups sugar; 1 cup vegetable oil; 4 eggs; 2 tablespoons vanilla essence; 2 cups carrot, finely grated; 2 cans pineapple, in cubes; 3 packages cream cheese; 3/4 cups unsalted butter, at room temperature; 2 cups icing sugar; 3/4 cups coconut cream

Deborah Dana

A delicious carrot cake with a tropical touch as it includes shredded coconut and canned pineapple. Besides being very tasty, it looks amazing with the three layers of cake and frosting.

Reviewed by Editorial Team of Kiwilimón

4.8

5 comentarios

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Ingredients

Servings

2 1/3 cups all-purpose wheat flour
1 cup grated sweet coconuts
1 cup unsalted macadamia nut
3/4 cups crystallized ginger
3 1/2 tablespoons cinnamon powder
2 1/2 tablespoons baking powder
1 tablespoon salt
1/2 tablespoons baking soda
2 cups sugar
1 cup vegetable oil
4 eggs
2 tablespoons vanilla essence
2 cups carrot, finely grated
2 cans pineapple, in cubes
3 packages cream cheese
3/4 cups unsalted butter, at room temperature
2 cups icing sugar
3/4 cups coconut cream

Preparation

0 mins

Medium

Preheat the oven to 180 degrees Celsius and grease 3 round 20 cm diameter cake pans with butter and a little flour.
In a food processor, process the macadamia nuts, coconut, and 1/3 cup of flour, and mix with 2 cups of flour, cinnamon, baking powder, baking soda, and salt.
With an electric mixer, mix the sugar with the oil. Add the eggs and beat well. Add the vanilla and the flour mixture and continue beating.
Add the carrots, canned pineapple, and ginger, and continue mixing. Pour the mixture into the 3 pans and bake for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven.
Allow the cakes to cool for 1 hour. Use a knife to separate the edges from the pan and unmold.
To make the frosting, beat the cream cheese with the butter using an electric mixer until fluffy. Add the powdered sugar and coconut cream and continue beating for 15 minutes.
To assemble the cake, place 1 of the cakes on a platter and cover with 1/4 cup of frosting. Place the other cake on top and cover it with 1/4 cup of frosting as well. Place the 3rd cake on top and cover everything with the remaining frosting.
Refrigerate the cake for 30 minutes to allow the frosting to harden a bit.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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