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Semi-Homemade Tropical Carrot Cake

A delicious easy tropical flavored carrot cake using box cake mix.
Course: Baking, box cake mix, cake, carrot cake, Dessert, easter, easy cake, semi homemade
Cuisine: American
Author: Catherine's Plates

Equipment

  • 9 x 13 baking dish
  • non-stick cooking spray
  • large mixing bowl
  • electric hand mixer with beaters and whisk attachment
  • measuring cups & spoons
  • spatula
  • medium mixing bowl
  • offset spatula

Ingredients

  • 1 (15.25) oz box spice or carrot cake mix
  • 1 pinch (1/8 tsp) salt
  • NOTE: if you want to use a yellow cake mix add in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg.
  • 3 large eggs, room temperature
  • 1/2 cup light olive oil or melted butter
  • 3/4 cup milk or water
  • 1 tsp vanilla extract
  • 10 oz (bag) shredded carrots (DIVIDED)
  • 1 (14oz) can pineapple chunks, drained well
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened coconut shreds
  • 1-2 tubs (16oz each) cream cheese frosting (store bought or make your recipe)

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. (I use Baker's Joy that has flour in it.) Set aside.
  • In a large mixing bowl whisk together cake mix and salt. (NOTE: if using yellow cake mix, whisk in the spices listed above.)
  • Add in eggs, oil, milk, and vanilla.
  • Using an electric hand mixer beat on medium speed for 2 minutes until well combined. This will be a thick batter.
  • Fold in shredded carrots, drained pineapple chunks, chopped walnuts, and shredded coconut until mixed well.
  • Place mixture into prepared baking dish and smooth evenly.
  • Place in preheated oven on middle rack and bake for 25-30 minutes. Insert a toothpick in center of cake to test for doneness.
  • Cool cake completely in baking dish on a wire rack.
  • Place frosting in a medium or large bowl and whip it up using the whisk attachment on the electric hand mixer. This creates volume and a lighter consistency to help with ease of frosting the cake.
  • Frost the cake using an offset spatula. Decorate by place extra walnuts, shredded carrots and/or coconut shreds on top. Enjoy.
  • Cake should be refrigerated after 2 hours. It can last in refrigerator for 3-4 days. You can also freeze by individually wrapping pieces in plastic wrap and placing into a gallon freezer bag inside of freezer.