Dessert

Fluffy Easter Carrot Cake with Pineapple and Coconut Recipe

ByLila Prescott January 22, 2026January 22, 2026

Introduction

This fluffy Easter carrot cake combines tender grated carrots, sweet pineapple, and shredded coconut for a tropical twist on a classic favorite. Topped with smooth cream cheese frosting and toasted coconut and nuts, it’s perfect for sharing at family gatherings or enjoying as a special treat.

A round carrot cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, dark brown cake base. Above it is a thin layer of white cream frosting that wraps around the cake lightly. The thick top layer is a smooth, creamy white frosting. The top of the cake is decorated with shredded orange carrot, light brown chopped nuts, and shredded coconut creating a textured and colorful finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vegetable oil (neutral, like canola)
2.5 cups all-purpose flour

1.5 tsp ground cinnamon
2 tsp vanilla extract

1 cup sweetened flaked coconut
2.5 cups grated carrots (4-5 medium carrots)

0.5 tsp salt
0.5 cup chopped walnuts
0.5 tsp ground ginger

2 cups granulated sugar
4 large eggs (room temperature)
1 tsp baking powder

1 cup crushed pineapple with juice (undrained, 1 8oz can)
2 tsp baking soda

For the cream cheese frosting:

4 to 6 cups confectioners’ sugar (sifted)
16 oz full-fat cream cheese (softened)
8 tbsp unsalted butter (softened)

1 tsp vanilla extract

For the topping:

Sweetened shredded coconut (toasted and cooled)

Chopped walnuts (toasted and cooled)

Instructions

Step 1: Preheat your oven to 350°F. Prepare two 9-inch round baking pans by lining them with parchment paper if desired, then butter and flour to prevent sticking.
Step 2: Shred the carrots and place in a medium bowl. Add coconut and pineapple, stir to combine, and set aside. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger.

Step 3: In a large bowl, whisk eggs, vegetable oil, sugar, and vanilla until well combined. Add half the flour mixture and stir just until combined, then add the rest. Fold in the carrot mixture and chopped walnuts evenly.
Step 4: Divide batter evenly between the pans. Bake 35-40 minutes, or until a toothpick inserted comes out clean. Cool in pans 5-10 minutes, then transfer to wire racks to cool completely.
Step 5: Beat cream cheese and butter on medium-high speed until smooth and lump-free. Add vanilla and gradually beat in confectioners’ sugar, half a cup at a time, until desired thickness and sweetness are reached.

Step 6: Toast shredded coconut and chopped nuts on a baking sheet at 350°F for about 5 minutes, checking and shaking often to avoid burning. Let cool completely.
Step 7: Frost the cooled cakes with cream cheese frosting. Decorate with toasted coconut and nuts as desired. Serve and enjoy!

Tips & Variations

Use freshly grated carrots for moist, flavorful cake—avoid pre-shredded bags that tend to be dry.

Drain crushed pineapple briefly but keep about 2 tablespoons of juice for extra flavor.
Substitute half the flour with whole wheat for more nuttiness, or use a gluten-free blend for dietary needs.
Try replacing vegetable oil with melted coconut oil or unsweetened applesauce (3/4 cup applesauce + 1/4 cup oil for best results).

For frosting alternatives, mascarpone cheese works well, or dairy-free cream cheese for a vegan option (the texture may be softer).
Skip nuts if allergic or replace with extra coconut or raisins for a different texture.

Storage

Store the cake in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh for up to 5 days. Allow it to sit at room temperature for about 30 minutes before serving to enhance flavor and texture. You can freeze the whole cake or slices for up to 3 months; wrap well to prevent freezer burn. Bake the layers up to 2 days ahead and keep refrigerated, and prepare frosting 1-2 days in advance, storing it in an airtight container.

How to Serve

A three-layered cake is shown on a white plate over a white marbled surface. The bottom layer is a dense, coarse-textured brown crust. The middle layer is a thick, slightly translucent light cream color with a smooth texture. The top layer is a thick, creamy white frosting, evenly spread with a soft and smooth texture. On the top of the cake, there are thin strips of orange carrot, white shredded coconut, and rough pieces of brown nuts scattered in a loose pattern. The background is softly blurred with a hint of a white object. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots instead of fresh?

It’s best to use fresh whole carrots shredded by hand. Pre-shredded carrots are often dry and lack flavor, which can affect the moisture and texture of the cake.