Description

This Fluffy Easter Carrot Cake is a moist, flavorful dessert featuring freshly grated carrots, sweet crushed pineapple, and flaked coconut. Topped with a smooth cream cheese frosting and toasted coconut and walnuts, it offers a tropical twist on a classic carrot cake that’s perfect for Easter and other special gatherings.

Ingredients

Scale

For the Cake:

1 cup vegetable oil (a neutral oil 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 (about 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, from 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 flaked coconut (toasted and cooled)
Chopped walnuts (toasted and cooled)

Instructions

Prepare Baking Pans and Preheat the Oven: Preheat your oven to 350°F (175°C). Line two 9-inch round baking pans with parchment paper if desired, then butter and flour them to prevent sticking.
Prepare the Carrot and Dry Mixtures: Peel and grate fresh carrots using the large holes of a box grater. In a bowl, combine grated carrots, flaked coconut, and crushed pineapple; stir and set aside. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ground ginger until well mixed.
Make the Batter: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, and vanilla extract together until fully combined. Add half of the flour mixture into the wet ingredients and stir gently until just combined. Add the remaining flour mixture and continue stirring until the flour is fully incorporated but do not overmix. Fold in the carrot, coconut, pineapple mixture, and chopped walnuts evenly throughout the batter.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 to 10 minutes, then remove and transfer to wire racks to cool completely.
Prepare Cream Cheese Frosting: Using a stand mixer or electric hand mixer at medium-high speed, beat the softened cream cheese and unsalted butter together until smooth and lump-free. Add vanilla extract. Gradually incorporate sifted confectioners’ sugar, half a cup at a time, mixing thoroughly after each addition, until the frosting reaches your preferred sweetness and thickness.
Toast Toppings: On a baking sheet, spread sweetened shredded coconut on one side and chopped walnuts on the other. Toast in the oven at 350°F for about 5 minutes, stirring or shaking every minute to prevent burning. Remove and let cool completely.
Frost and Decorate the Cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting on the first layer, then place the second layer on top and frost the entire cake with the remaining frosting. Decorate the top with the toasted coconut and toasted walnuts in a pattern of your choice. Serve and enjoy!

Notes

Use freshly grated carrots instead of pre-shredded for more moisture and flavor.
Drain most juice from the crushed pineapple but retain about 2 tablespoons for flavor.
Make sure cream cheese and butter are at room temperature before making frosting to avoid lumps.
Do not overmix batter after adding flour to keep cake fluffy and tender.
Store the cake covered in the fridge for up to 5 days; bring to room temperature before serving.
You can freeze the entire cake or slices for up to 3 months; thaw in the refrigerator and bring to room temperature before serving.
This recipe is adaptable for whole wheat flour, coconut oil, or dairy-free alternatives.

Prep Time: 30-45 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, Easter dessert, cream cheese frosting, pineapple carrot cake, coconut carrot cake, moist carrot cake, holiday cake, tropical carrot cake