Description

Super moist carrot cake with crushed pineapple, coconut, and walnuts—topped with fluffy cream cheese frosting for the perfect finish.

Ingredients

Crushed Pineapple:

1 can (440g / 20 oz) crushed pineapple, drained (reserve 1/4 cup juice)

Wet Ingredients:

3/4 cup (185 ml) milk, at room temperature

1 tsp white vinegar (or lemon juice)

3 large eggs

1 1/2 cups (265g) brown sugar, loosely packed

1/2 cup (125 ml) vegetable oil

1/4 cup (65 ml) reserved pineapple juice

Dry Ingredients:

2 cups (300g) plain/all-purpose flour

2 tsp baking soda (NOT baking powder)

1/2 tsp salt

2 tsp ground cinnamon

Stir-Ins:

2 cups grated carrots (about 2 carrots)

1/4 cup shredded or desiccated coconut (unsweetened)

1/2 cup chopped walnuts or pecans

Frosting:

180g (6 oz) cream cheese (block style, room temperature)

225g (1 cup) unsalted butter, softened

1 tsp vanilla extract

4 cups (480g) icing sugar / powdered sugar, sifted

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Instructions

Prep:
Preheat oven to 180°C/350°F. Grease and line two 20–22.5 cm (8–9″) round pans OR a 9×13” rectangular pan with parchment paper.

Mix Wet Ingredients:
In a bowl, whisk milk, vinegar, eggs, brown sugar, oil, and reserved pineapple juice.

Combine Dry Ingredients:
In a separate large bowl, whisk flour, baking soda, salt, and cinnamon.

Assemble Batter:
Stir carrots, crushed pineapple, coconut, and nuts into the wet mixture. Pour wet into dry and mix until just combined.

Bake:
Pour batter into prepared pans.

Round pans: bake ~35 minutes

Rectangle pan: bake ~40 minutes
Bake until a skewer inserted into the center comes out clean.

Cool:
Let cakes rest in the pan for 10 minutes. Then transfer to wire racks to cool completely before frosting.

Frosting:
Beat cream cheese, butter, and vanilla until smooth. Gradually beat in icing sugar until fluffy (3 minutes on mixer speed 7).

Assemble:
If using two round cakes, flip one upside down, spread 1/3 frosting on top, then place second cake upside down over it. Frost top and sides with remaining frosting.

Notes

Use block-style cream cheese, not spreadable.

Don’t bake in a single round pan—it will be too dense.

Refrigerate in hot/humid weather. Serve at room temperature for best texture.

Carrot should be finely grated and packed into measuring cups for accuracy.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cake
Method: Baked
Cuisine: Western