This Pineapple Coconut Carrot Cake is a family favorite that is made every year for all kinds of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we’ve made a few changes to make it easier and tastier.
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Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate at the time and my budget. And when I think about it, my cooking skills too. But I still loved this book. What I really loved was this easy carrot cake recipe.
Carrot cake with pineapple and coconut? Yes!
Carrot cake has always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? Twenty-five years ago, nobody I knew. But the combination was fantastic.
Of course, we’ve made changes to this original carrot cake recipe over the years. And now I can say that the following recipe is really the best carrot cake recipe.
The original recipe called for three cups of sugar (too much even for me!) and boiling the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts but always added the coconut and pineapple.
Not a fan of pineapple and coconut? That’s okay! You can omit them and the cake will turn out just fine.
My family’s favorite carrot cake recipe
My dad made this carrot cake countless times for my birthday and even drove hours to deliver it when I lived in Palo Alto or San Francisco.
Today we made this carrot cake together (frosting job is mine, thanks) and the cake even got a “D’oh!” Moment when dad realized he forgot to add the coconut three minutes after putting it in the oven.
After the requisite howl of desperation, the carrot cakes came out of the oven, batter back in mixing bowl, coconut added, batter back in pans, and pans back in oven. No damage, no foul. Cake was alive, beautifully I might add.
Check out how to make this Carrot Cake recipe
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carrot cake
How to store leftover carrot cake
If it’s cool in your kitchen, keep the leftover carrot cake at room temperature for a few days. If not, keep covered in the fridge, where it will keep for up to a week, although it’s best eaten sooner. Allow the carrot cake to come to room temperature (30 to 60 minutes) before serving.
Did you know you can freeze carrot cake? Slice the cake and freeze until the frosting is set to the touch. Double wrap each slice tightly in plastic wrap and place in a ziplock bag. They will last up to 4 months this way (they would never last that long in our freezer!). To serve, remove the packaging and thaw at room temperature for about 2 to 3 hours.
Do you love carrot cake? Check out these recipes!
- Carrot Cake Cupcakes
- Apple Carrot Cupcakes
- Hummingbird Cake
- Coconut cake with lemon curd and vanilla buttercream
- Pineapple Upside Down Cake
From the editors of Simply Recipes
carrot cake
Not a fan of pineapple and coconut? That’s okay! You can omit them and the cake will turn out just fine.
ingredients
For the cake:
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3 cups unbleached all purpose flour
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2 cups sugar
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1 teaspoon Salt
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1 tablespoon baking soda
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1 tablespoon Cinammon
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1 1/2 cups olive oil
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4 big eggsbeaten easily
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1 tablespoon vanilla extract
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1 1/2 cups peeled off walnutschopped
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1 1/2 cups sweetened grated coconut
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2 cups carrotsFinely grated
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1 Cup crushed pineappledrained
For the glaze:
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12 ounces cream cheeseat room temperature
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9 tablespoon unsalted butterat room temperature
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3 3/4 cups powdered sugar
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1 1/2 teaspoon vanilla extract
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3 tablespoon lemon juice
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Extra whole or chopped walnutsFor painting
method
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Preheat oven and prepare cake pans:
Preheat oven to 350°F. Prepare two 9 inch cake pans. Cut out parchment paper and place on the bottom of the cake tins. Butter the top of the wax paper rounds.
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Prepare the carrot cake batter:
Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Combine until dry ingredients are moistened. Fold in the chopped walnuts, coconut, carrots and pineapple.
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Pour the batter into the molds and bake:
Pour batter into pans. Place on the center rack of the oven and bake at 350°F for 45 to 50 minutes (shift the positions of the cakes front to back halfway through baking, if necessary) until the edges have pulled away from the sides and remove a toothpick or toothpick sharp knife point inserted into the center of the cake comes out clean.
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Cooling on wire cooling racks:
Remove cakes from oven and set on wire racks until completely cool.
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Prepare the cream cheese frosting:
While the cake is cooling, prepare the frosting. In a stand mixer fitted with the paddle attachment or with a hand mixer, cream cheese and butter until fluffy. Gradually sift in the icing sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
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Frosting and decorating the cake:
Once the cakes have cooled, remove from the pans and freeze. Sprinkle with chopped walnuts or arrange walnut halves in a crown around the top.
| nutritional information (per serving) | |
|---|---|
| 745 | calories |
| 45g | Fat |
| 80g | carbohydrates |
| 8g | protein |
