Coconut Pineapple Carrot Cake
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Easy Peasy Foodie · by Eb Gargano★ 5.0 (12)

Coconut Pineapple Carrot Cake

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 9%
CARBS 39G41% OF CAL
2G FIBER26G SUGAR11G OTHER
FAT 24G58% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tropical-flavored carrot cake enriched with coconut and pineapple, topped with coconut cream cheese frosting. Moist, flavorful, and perfect for celebrations or whenever you want an indulgent treat.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 350 g self raising flour ((or all-purpose flour plus 4tsp baking powder))
  • 325 g dark soft brown sugar
  • 2 teaspoons cinnamon
  • 75 g unsweetened desiccated coconut
  • 50 g walnuts (chopped into small chunks)
  • 250 g carrots (grated)
  • 4 medium eggs
  • 200 ml mild olive oil ((or melted and cooled coconut oil))
  • 150 g pineapple (fresh or from a tin) (finely chopped or blended)
  • 500 g full fat cream cheese ((I used Philadelphia))
  • 100 g butter (softened)
  • 250 g icing sugar
  • 1 teaspoon vanilla extract ((optional))
  • 100 g unsweetened desiccated coconut ((optional))
  • 25 g unsweetened desiccated coconut
  • 50 g walnuts (chopped into small pieces)
  • Zest of one orange
  • Other options could include fresh coconut and dried pineapple pieces, mini eggs or creme eggs, edible flowers, or anything else you fancy!!
PREP
15M
SODIUM
291MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.