Tropical Carrot Cake | America's Test Kitchen
Our tropical carrot cake uses coconut and pineapple to give carrot cake a fruity twist.
Keywords
- Desserts or Baked Goods
- Fruits & Vegetables
- Vegetables
- Cakes
- Easter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 pound (454 grams) frozen pineapple chunks, thawed
- 1/2 cup frozen pineapple juice concentrate, thawed
- 6 tablespoons (1½ ounces/43 grams) cornstarch
- 2 1/2 cups (12½ ounces/354 grams) all-purpose flour
- 1 tablespoon baking powder
- 4 teaspoons pumpkin pie spice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon table salt
- 12 ounces (340 grams) carrots (about 6 medium), peeled and cut into 1-inch chunks
- 1 cup (3 ounces/85 grams) sweetened shredded coconut
- 1 1/4 cups (8¾ ounces/248 grams) granulated sugar
- 1/2 cup packed (3½ ounces/99 grams) light brown sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
- 12 tablespoons unsalted butter, softened
- 3 cups (12 ounces/340 grams) confectioners' sugar
- 16 ounces (454 grams) cream cheese, cut into 8 pieces and softened
- Pinch table salt
- 3 cups (9 ounces/255 grams) sweetened shredded coconut, toasted
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