Carrot Pineapple and Coconut Cake

4.34 from 9 votes

Carrot Pineapple and Coconut Cake

This small carrot cake with pineapple and coconut makes a single layer 8 or 9" cake that can be served plain or frosted. It's the perfect snack size for smaller gatherings.

Course Dessert

Cuisine American

Keyword carrot cake, snack cake

Dietary Restrictions Dairy-Free, Vegetarian

Prep Time 20

Cook Time 45

Total Time 1

Servings

Calories 258.94kcal

Author Lisa Lotts

Equipment

1 8" baking pan I used a glass dish
parchment paper

Ingredients

1 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon mace optional
½ cup + 2 tablespoons brown sugar
2½ tablespoons sugar
2 large eggs at room temperature
½ cup vegetable oil
½ teaspoon vanilla extract
1 cup grated carrots
½ cup crushed pineapple
½ cup sweetened flaked coconut
½ cup golden raisins
½ cup chopped toasted walnuts

Optional Frosting:

US Customary - Metric

Instructions

Preheat the oven to 375°. Spray an 8" square baking pan (I used a glass baking dish) with vegetable spray. Line the pan with parchment paper. Set aside.

FOR A 8" SMALL CARROT CAKE

Add 1 ¼ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice and ¼ teaspoon mace to a medium bowl. Whisk to combine and set aside.
In a large bowl, combine the ½ cup + 2 tablespoons brown sugar, 2½ tablespoons sugar, 2 large eggs, ½ cup vegetable oil and v½ teaspoon vanilla extract. Whisk to combine.
Stir the dry ingredients into the wet ones and mix until all the flour mixture has been absorbed. Stir in 1 cup grated carrots, ½ cup crushed pineapple (well drained), ½ cup sweetened flaked coconut, ½ cup golden raisins and ½ cup chopped toasted walnuts. Mix well and transfer to the prepared baking dish.
Bake the cake for 40-50 minutes or until a cake tester poked in the center of the cake comes out clean with no batter or crumbs attached.
Let it cool in the pan for about 20 minutes, then turn it onto a wire rack to cool to room temperature.

Optional Frosting

After cooling completely, transfer it to a platter and frost with either the Whipped Icing (ermine frosting) or Cream Cheese Frosting.

Notes

Storage Tips:

If the dessert is unfrosted, store it at room temperature, covered with plastic wrap. It will keep for 2-3 days.

If you've added cream cheese frosting (or another icing), the cake can stay at room temperature for up to a day but should be covered and refrigerated afterward.
This small carrot cake freezes well, unfrosted. Wrap it in plastic wrap, followed by freezer paper, and freeze it for up to three months.
Defrost completely to room temperature and then frost or serve.

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