carrot cake
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Tropical Carrot Cake with Coconut Cream Cheese



  • 2 1/3 cup all purpose flour
  • 1 cup sweetened flaked coconut
  • 1 cup dry roasted macadamia nuts
  • 3/4 cup chopped crystallized ginger
  • 3 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cup sugar
  • 1 cup coconut oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 cups finely grated peeled carrots
  • 2 tablespoons finely grated fresh ginger
  • 2 (8 ounce) cans crushed pineapple VERY well drained.


  • 24 ounces cream cheese
  • 1 cup unsalted butter
  • 2 2/3 cup powdered sugar
  • 1 cup sweetened cream of coconut like coco lopez
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 tablespoon Monin Macadamia nut syrup



  • Preheat oven to 350.
  • Grease 3 (9" round) cake pans and line each with parchment.
  • Combine 1/3 c flour, and next 3 ingredients in processor.
  • Process by quick pulses until nuts are finely chopped.
  • Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
  • In an electric mixer beat sugar and oil and add eggs, one at a time, incorporating each thoroughly before adding the next one.
  • Beat in vanilla.
  • Beat in flour-spice mixture.
  • Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
  • Divide he batter among the pans.
  • Bake until tester inserted in center comes out clean, about 30 minutes.
  • Let the cakes cool in pans for one hour.
  • Run knife around edge to loosen cakes and turn out.
  • Let cool completely


  • Beat cream cheese and butter in mixing bowl until smooth.
  • Beat in powdered sugar, then cream of coconut and both extracts and Monin macadamia nut syrup.
  • Chill until firm enough to spread, about half an hour.
  • Place one cake layer, flat side up and spread with about 3/4 cup frosting.
  • Add next layer and so on, finishing the top and sides with a thin layer of frosting.
  • Push 4 or 5 straws down through the layers to hold them steady.
  • Chill thoroughly.
  • Use the rest of the frosting to put another layer of frosting over the top and sides.
  • Chill until 1 hour before serving time.


Reserve some whole macadamia nuts and crystallized ginger for topping if desired. Be sure to read recipe through before starting.