Spiced Carrot Cake with Coconut and Pecans

Pineapple and coconut add a tropical flavor to this lovely carrot cake.

Serves: 16Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy

Serves: 16


  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1⁄2 tsp. ground cloves
  • 1 1⁄4 cups vegetable oil
  • 1 1⁄2 cups granulated sugar
  • 1⁄2 cup brown sugar
  • 3 tsp. vanilla, divided
  • 3 large eggs
  • 1 cup crushed pineapple, drained
  • 1 1⁄4 cup finely chopped pecans, divided
  • 1⁄2 cup shredded coconut
  • 2 cups shredded carrots
  • 1⁄2 cup raisins
  • 8 oz. cream cheese, softened
  • 1⁄2 cup butter, softened
  • 2 cups confectioners’ sugar


  • Preheat oven to 350°F. Grease and flour a 9-by-13-inch baking pan.
  • Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix oil, sugars, 2 teaspoons vanilla, and eggs until smooth and fluffy. Add the pineapple, 3⁄4 cup pecans, coconut, carrots, and raisins and blend well. Gradually add the flour mixture half at a time until blended through.
  • Pour the batter into the prepared pan and bake for 45 minutes.
  • Blend the cream cheese and butter in a medium bowl until light and fluffy. Add 1 teaspoon vanilla and confectioners’ sugar, a little at a time, until all has been well-blended. Turn the mixer on high and beat until frosting is light and fluffy.
  • Spread the frosting over the cooled cake and sprinkle with remaining pecans