Ultra-moist and perfectly spiced Carrot Cake with Pineapple, toasted coconut, walnuts, and raisins. All this goodness, wrapped in a luscious cream cheese frosting.


Walnuts Flour Baking Powder/Soda Eggs Salt  Granulated Sugar Brown Sugar Raisins Oil Apple Sauce  Vanilla Carrots Pineapple Coconut

Frosting Ingredients

Cream Cheese Butter Powdered Sugar Lemon Extract Crushed Pineapple

Preheat oven to  300 F. Toast walnuts for 8 minutes. Toast the shredded coconut on a separate tray during the last 4 minutes.

Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in chopped walnuts and raisins. Set aside.

Add oil, apple sauce, sugars, and vanilla to the bowl of a stand mixer. Mix until thoroughly combined.

Beat in eggs, then stir in carrots, pineapple, and ½ of the toasted coconut.

Add the flour mixture (in batches) until the ingredients are incorporated.

To make a layered cake, pour into 2 greased and floured 9½″ round cake pans. Bake for 30 minutes.

Beat the softened cream cheese and butter until combined. Add lemon extract, crushed pineapple, and powdered sugar in batches, until fluffy.


Spread frosting between, on top, and on the sides of the cooled round cakes.

I like to sprinkle some of the coconut in between the two layers as well.

Sprinkle the frosted cake with the remaining toasted coconut.

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