Go Back
A fresh milled flour carrot cake with cream cheese frosting, decorated with nuts on the side and with a large piece cut out.

Tropical Carrot Cake with Orange Cream Cheese Frosting

Sheena Harper
A moist, tropical twist on classic carrot cake, bursting with pineapple, coconut, and warm spices, topped with zesty orange cream cheese frosting.
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

Dry Ingredients

  • 250 g soft white wheat berries, freshly milled
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp cardamom
  • ¼ tsp ginger (Optional: omit ginger and clove if you prefer a milder spice profile)

Wet Ingredients

  • 1 ¼ cups (310 g) unsweetened applesauce
  • 1 cup (200 g) brown sugar or sucanat
  • 4 large eggs, room temperature

Leavening & Flavor Add-ins

  • 1 tsp baking soda
  • 1½ tsp baking powder
  • 2 cups (200 g) grated carrots
  • 1 cup (80 g) shredded sweetened coconut
  • ½ cup (60 g) pecans, toasted and chopped, optional
  • 2 tsp vanilla extract
  • 1 cup (225 g) crushed pineapple in juice (do not drain)

Orange Cream Cheese Frosting Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 1 tsp vanilla extract
  • 3 cups (450 g) powdered sugar
  • 2 tsp orange juice, fresh squeezed
  • 2 tsp orange zest, finely grated
  • ½ cup toasted pecans or toasted coconut, for garnish

Instructions
 

Cake Instructions

    Preheat oven to 350 °F (175 °C ).

    • Grease and line your pan(s) with parchment.
      Options: One 9×13 inch pan, Two 9 inch round pans, Three 8 inch round pans
    • In a large bowl, combine the wet ingredients (applesauce, sugar, eggs). Mix until smooth.
    • In a separate bowl, whisk together the dry ingredients (flour and spices).
    • Stir the dry ingredients into the wet mixture until just combined.
    • Gently fold in the carrots, coconut, nuts (if using), vanilla, and crushed pineapple with juice.
    • Pour batter into prepared pan(s). Smooth the top.
    • Bake Cake.
      One 9×13 inch OR
      Two 9 inch pans: 25–30 minutes OR
      Three 8–9 inch pans: 20 minutes
      Check Early for best results. Test for doneness: A toothpick inserted in the center should come out clean.
    • Cool cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Frosting Instructions

    • Beat butter and cream cheese until light and fluffy.
    • Add vanilla, powdered sugar, orange juice, and orange peel. Beat until smooth and creamy.
    • Place the first cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
    • Stack the second (and third, if using) layers, frosting between each layer and over the top and sides.
    • Refrigerate for at least 1 hour before serving for best results.
    • Decorate with toasted coconut, toasted pecans, and optional “carrot toppers”: pipe orange frosting to resemble carrot bottoms and use parsley or fresh greens as the carrot tops.

    Notes

    1. Let cakes cool 10 minutes in their pans.
    2. Loosen edges with a knife and gently invert onto a wire cooling rack.
    3. Remove parchment carefully; let layers cool completely before frosting. Pro tip: Cooling on a rack allows air to circulate, keeping the bottom from getting soggy.
    Keyword carrot cake, coconut, dessert, Easter, fresh milled flour, moist, pineapple, sourdough
    QR Code linking back to recipe