Tropical chocolate carrot cake

Tropical chocolate carrot cake


27 people made this

About this recipe: Not your average carrot cake, this one has three cake layers made with chocolaty cocoa powder, tropical fruits like pineapple and coconut and crunchy walnuts. The luscious cream cheese icing brings all of the other flavours together beautifully for a rather special carrot cake experience.


Serves: 12 

  • 250g plain flour
  • 400g caster sugar
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 45g cocoa powder
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 350ml vegetable oil
  • 225g grated carrots
  • 250g tinned crushed pineapple, juice reserved
  • 225g cream cheese
  • 110g butter
  • 450g icing sugar
  • 40g desiccated coconut
  • 100g chopped walnuts

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
  2. In a medium bowl stir together the flour, sugar, bicarb, salt and cocoa; set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed, then fold in the carrots and pineapple. Pour the mixture evenly between the three prepared tins.
  3. Bake for 30 minutes in the preheated oven, until a skewer inserted comes out clean. Take cakes out of the oven and let cool.
  4. To make the icing combine the cream cheese, butter and icing sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. When cakes are cooled, ice the top of each cake and assemble in three layers; spread remaining icing over whole cake and serve.

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