Tropical Carrot Cake

4.19 from 11 votes

A spice cake with added pineapple, carrots, coconut, and pecans frosted with cream cheese frosting.

Prep Time15

Active Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: boxed cake, coconut, cream cheese, pecans, pineapple

Yield:

Calories: 392kcal

Author: Sweet Ordeal

Materials

Cake:

1 box spice cake mix (Duncan Hines Perfectly Moist)
1/2 cup water
1/2 cup orange juice
3 large eggs
1/3 cup vegetable oil
1/4 cup crushed pineapple, drained
1/3 cup shredded coconut
1 1/4 cups shredded carrots
1/2 cup pecans, chopped

Frosting:

8 oz. cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
2 tsp. vanilla extract

Instructions

Preheat oven to 350°. Grease sides and bottoms of 2 9-inch cake pans. (See Notes for non-stick TIP.)

Cake:

Make spice cake according to directions on box, (water, eggs, oil) except substitute orange juice for half the water. Mix until thoroughly blended.
Add pineapple and coconut. Stir. Add in carrots and pecans until mixed.
Pour evenly into 2 prepared cake pans. Bake for 35 - 40 minutes, or until toothpick comes out clean. Allow to cool completely before frosting.

Frosting:

Using an electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar in batches. Scrape sides, add vanilla. Keep adding powdered sugar until desired consistency.
Makes enough frosting for a 2-layer 9" cake, plus extra for decorating. Extra powdered sugar may be needed if piping.

Notes

Non-stick TIP: Spray the sides and bottom of cake pans, then spread out a coffee filter on the bottom of each pan. Spray more on the top of the filter. The filter may want to pop back to it's original shape, but it flattens out when you pour the cake batter over it. Once the cake is baked, remove from oven and place a wire rack over the pans -- one at a time. Flip them over carefully, the pan is hot. The cake will release easily.

Nutrition