Carrot Cake With Pineapple, Coconut And Walnuts
A moist, flavorful carrot cake infused with pineapple, coconut, and walnuts, topped with a vibrant strawberry glaze. Perfect for celebrations or everyday indulgence.
Ingredients
- 1 1/2 cups oil ⓘ
- 2 cups sugar ⓘ
- 3 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 cups grated carrots
- 1/2 cup Angel Flake coconut ⓘ
- 1 small can crushed pineapple, drained ⓘ
- 1 cup chopped walnuts ⓘ
- 1/2 cup water ⓘ
- 4 cups strawberries, hulled and fresh or thawed frozen ⓘ
- 1/4 cup lemon juice ⓘ
- 1/4 c. lemon juice ⓘ
Instructions
- Combine sugar and water in a saucepan.
- Bring to a boil and boil rapidly for 5 minutes.
- Cool to room temperature.
- Puree strawberries in a blender or food processor, leaving small chunks of berries.
- Add pureed strawberries, lemon juice, and orange juice to the sugar-water and mix thoroughly.
- Pour into freezer trays or containers and freeze until firm.
Tips & Substitutions
For a lighter version of this carrot cake, you can substitute half of the oil with unsweetened applesauce. To enhance the flavor, try toasting the walnuts before adding them to the batter. Ensure the carrots are freshly grated for the best texture, and if you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup.
Serving Suggestions
This carrot cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Serve it alongside a fresh fruit salad for a refreshing contrast or enjoy it with a cup of tea or coffee. For an added touch, drizzle with a cream cheese frosting or top with a sprinkle of toasted coconut.
Storage & Reheating
Store any leftover carrot cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. If you have a lot of leftovers, consider freezing slices wrapped in plastic wrap and foil for up to 3 months. To reheat, allow to thaw overnight in the refrigerator and enjoy at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cake With Pineapple, Coconut And Walnuts contains roughly 1137 calories, with 12g protein, 100g carbohydrates, and 75g fat. It is an excellent source of vitamin A (154% of the Daily Value), vitamin C (104% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 1953mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned in this recipe?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice. This will ensure that the cake doesn't become too wet. Fresh pineapple adds a vibrant flavor that complements the other ingredients beautifully.
What can I substitute for walnuts in this recipe?
If you have nut allergies or just prefer a different flavor, you can substitute walnuts with pecans or even sunflower seeds for a nut-free option. Both alternatives will provide a pleasant crunch and pair well with the moistness of the cake.
How do I know when the carrot cake is done baking?
To check if the carrot cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).