Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024

Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024 :-One variation of the traditional carrot cake is the Spiced Carrot Cake with Pineapple. This cake is made with delicious warm spices such as cinnamon, nutmeg, and allspice, which are frequently used in Caribbean cuisine.

Pineapple is also used in this cake. In addition to complementing the sweetness of the carrots, these spices impart a flavour profile that is both rich and complex to the loaf of cake. The coconut and pineapple in the cake contribute additional moisture, texture, and flavour to the overall dish.


Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024


Ingredients :

  • 300 g (2 cups) plain flour
  • 325 g ( cups) white sugar
  • 10 g (2.5 tsp) baking soda
  • 5 gm (¾ tsp) baking powder
  • ½ tsp (0.51 tsp) salt
  • 3 tsp ground cinnamon
  • 1 tsp (1.01 tsp) ground ginger
  • ½ tsp ground allspice
  • ½ tsp (0.51 tsp) ground cardamom
  • ¼-½ tsp clove
  • ½ tsp (0.51 tsp) ground nutmeg
  • 3 large eggs
  • 165 g (¾ cups) vegetable oil I use rice bran or canola
  • 190 g (6.7 oz) milk room temperature
  •  tsp lemon juice
  • 2 tsp (2.03 tsp) vanilla extract
  • 250-260 g (2 cups) carrot finely grated
  • 225 g (7.94 oz) can crushed pineapple drained very well
  • 35 g (½ oz) unsweetened shredded coconut
  • 100 g (3.53 oz) walnuts chopped



Cream Cheese Frosting

  • 200 g (0.88 cups) lightly salted butter room temperature
  • 250 g (1¼-1½ cups) block cream cheese room temperature. I never use ‘spreadable’ cream cheese in my baking as it has additives that keep it soft and ‘spreadable’ this can cause it to lose its shape in cooking.
  • 2-2½ cups (2.64 cups) powdered icing sugar use desired amount to create ideal sweetness level. I use a lower amount.
  • pinch salt
  • 1-2 tbsp lemon juice and zest use the desired amount to create the ideal level of tangyness



  • walnuts chopped
  • unsweetened shredded coconut toasted



Instructions :

  • Prepare two round cake pans about 20 centimetres (8 inches) in diameter by lining them with baking paper and lightly greasing or spraying them. Put aside for later.
  • In a basin of medium size, combine the flour, sugar, baking soda, baking powder, salt, and spices by stirring them together. Make room for
  • Eggs, oil, milk, lemon juice, and vanilla extract should be mixed together in a large bowl using a whisk or a hand mixer until they are completely incorporated into the mixture.


  • There is no need to be concerned if the liquid separates; it will reunite at a later time.
  • The flour mixture should be added gradually, with periodic stops to scrape down the bowl. Blend the batter until the flour mixture is completely integrated.
  • The grated carrot, pineapple, coconut, and chopped almonds should be folded in at this point.
  • After the cake pans have been prepped, divide the batter amongst them.


  • I baked it at a temperature of 160 degrees Celsius (350 degrees Fahrenheit) for approximately thirty minutes, or until it had browned, the edges had pulled away from the sides of the pan, and it had a springy quality to the touch.
  • It is recommended that cakes be allowed to rest for ten minutes before being removed from the pans and allowed to cool completely on a wire rack.



  • The butter, salt, and cream cheese should be placed in a large basin. Using a hand mixer, combine the ingredients, add vanilla extract, and gradually add icing sugar while the mixer is set at a low speed. While beating, add the lemon juice and zest.
  • There should be a lot of smoothness and airiness in the forsting.
  • When the cakes have reached room temperature or have been chilled for twenty to thirty minutes, apply the frosting on one layer, and then proceed to add the next layer.
  • Frost the top of the cake as well as the sides, if you so want. Sprinkle some toasted coconut and nuts on top as a garnish.



Nutrition :

  • Calories: 604kcal | Carbohydrates: 71g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated
  • Fat: 11g | Monounsaturated Fat: 7g | Trans
  • Fat: 1g | Cholesterol: 70mg | Sodium: 569mg | Potassium: 255mg | Fiber: 3g | Sugar: 51g | Vitamin A: 3434IU | Vitamin
  • C: 4mg | Calcium: 136mg | Iron: 2mg



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