With this weekend’s brunch and bubbly quickly approaching, I am scrambling to get things done. My theme is tropical and I wanted to bake something special for the ladies that would be pretty and have a tropical flair. Now I love a good cream cheese frosting. Who doesn’t right? The problem is carrot cake is the only thing that comes to mind when thinking of cream cheese frosting. To turn this carrot cake into a tropical dessert I added some pineapple and coconut to the recipe. It is sure to to leave my guests obsessing over a second slice. Keep scrolling for the recipe.
Make this indulgent cake the next time you are having guests for brunch or dinner. You are sure to be the belle of your ball.
Cake Ingredients
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 Tbl all-purplose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 lb grated carrots
1/2 cup diced fresh pineapple
1/2 cup shredded coconut
Frosting Ingredients
3/4 lb cream cheese at room temperature
1/2 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 lb confectioners’ sugar sifted
1/4 cup shredded coconut
Preheat the oven to 350 degrees F.
Butter 2 8-inch round cake pans.
Cake Instructions:
Beat sugar, oil, and eggs together in a bowl with an electric mixer until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups of flour, the cinnamon, baking soda, and salt.
Add the flour mixture to the wet ingredients in the large bowl. Add carrots, pineapple and coconut to the batter and mix well.
Divide the batter equally between the 2 cake pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans.
Frosting:
Mix the cream cheese, butter and vanilla in a bowl with an electric mixer until just combined. Add sugar and mix until smooth.
Optional: Arrange rosemary or thyme on a cake pedestal for decoration. I am in love with this rustic look.
Place 1 cake layer, flat-side up, on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top with the rounded side up. Spread the frosting evenly on the top and sides of the cake. To achieve this trendy naked cake look scrape the frosting from the sides.
Sprinkle the shredded coconut over the top of the cake. If desired add a slice of pineapple and a sprig of rosemary as a garnish.
What is cake without coffee or tea? Shop my charming tropical coffee mugs featuring my original at www.zazzle.com/dotellabelle or click on the image above.