Today, I want to share my Tropical Carrot Cake with you. Though it is not a fancy layer cake, I think it is just as special in sheet cake form. This recipe combines the most luscious ingredients like crushed pineapple, coconut, and walnuts to enhance the flavor and provide extra moistness to an already delicious carrot cake. One taste is enough to whisk you–-or Mom to paradise as it melts in your mouth!
Please remember how important it is to sift your dry ingredients together, especially when you are working with baking soda. Taking a bit more care will turn out a lighter cake and prevent any nasty sour spots from baking soda that could land in one spot.
I hope you do try my Tropical Carrot Cake recipe because it keeps well too.
Frost with your favorite cream cheese or creamy vanilla frosting.
Happy Mother’s Day!
My Tropical Carrot Cake
2 cups of flour
2 teaspoons of baking soda, leveled
2 teaspoons of ground cinnamon
½ teaspoon of salt
3 large eggs
2 tablespoons of molasses (any variety)
2 cups of sugar
1/4 teaspoon of ground cloves
3/4 cup of canola oil
3/4 cup of buttermilk or sour milk
2 teaspoons of vanilla
1 small can of crushed pineapple, well drained (8-1/4-oz.)
2 cups of grated carrots
1 cup of chopped walnuts or pecans
1 cup of flaked coconut
Sift the flour, soda, cinnamon, cloves, sugar, and salt together in your mixing bowl.
Add the eggs, oil, buttermilk or sour milk, and vanilla and beat to combine with the dry ingredients.
Stir in the drained pineapple, nuts, coconut, and carrots next.
Pour into your greased and floured 9 x 13-inch pan.
Bake in a 350-degree oven for about 55 to 60 minutes, depending on how your oven is regulated.
Use a toothpick, slender knife, or your cake tester to see if anything sticks to test if it is done.