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Tropical Carrot Cake Pin

Tropical Carrot Cake

A delicious reimagining of carrot cake featuring crushed pineapple, shredded coconut, and macadamia nuts, frosted with cream cheese frosting.
Course Dessert
Cuisine American
Servings 8


  • 2 - 9" cake pans
  • Food processor or chopper
  • Frosting spreader
  • Large mixing bowl
  • Mixer
  • Baking parchment paper



  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cardamom
  • 3 eggs
  • 2 cups sugar
  • ¾ cup coconut oil melted
  • ¾ cup buttermilk
  • 2 tsp. vanilla
  • 2 cups carrots shredded
  • 8 oz. crushed pineapple
  • 1 cup sweetened flake coconut
  • 1 cup macadamias chopped

Pineapple Glaze

  • The juice from one 14 oz can of crushed pineapple
  • 1 cup powdered sugar roughly one cup - add powdered sugar until the mixture reaches a glaze consistency



  • Preheat oven to 350°.
  • In a large mixing bowl, add the flour, baking soda, salt, cinnamon, and cardamom. Mix well.
  • Then add to the dry ingredients the eggs, sugar, melted coconut oil, buttermilk, and vanilla. Using a mixer on the lowest setting, mix well. As the contents blend, gradually increase the speed of the mixer.
  • Using a spatula, fold into the cake batter the carrots, pineapple, coconut, and macadamias.
  • Line the bottoms of the cake pans with baking parchment. Then grease the edges of the pans with solid coconut oil.
  • Bake for 35-40 minutes until the center of each layer of cake is set.
  • Let the cake layers cool a few minutes. Then brush them with some of the pineapple glaze to help the cake retain moisture.
  • Frost Tropical Carrot Cake with a traditional Cream Cheese Frosting.
    Slice of Tropical Carrot Cake on an orange plate.
Keyword carrot cake, coconut, macadamias, pineapple, tropical