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Carrot Cake with Coconut and Macadamia Nuts

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Carrot Cake with Coconut and Macadamia Nuts offers a delicious tropical twist on the classic dessert, infusing each bite with rich flavors and delightful textures. Just as scrumptious as pineapple upside-down cake and coconut cream cake, this treat is sure to transport your taste buds to a sunny paradise.

A triple layered carrot cake with a large slice missing from it.
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🥕 The Ingredients

This recipe combines the traditional ingredients of classic carrot cake with a few tropical additions, creating a harmonious blend of familiar flavors and exotic flair. Find ingredient notes (including substitutions and variations) below.

Three rows of images of ingredients for carrot cake including flour, carrots, coconut, flour, eggs, and cream cheese.

🍍 Substitutions and Variations

  • Crystalized Ginger and Macadamia Nuts - These can usually be found near the produce section of most well-stocked supermarkets. Sometimes, you might find it near the ginger near nuts. If you can't find it, go with 1 tablespoon of ground ginger. The macadamia nuts can be substituted with cashews or almonds.
  • Oil - Vegetable oil is neutral in flavor and helps to make the cake very moist. If desired, you can use a combination of softened butter and vegetable oil. (Half cup each).
  • Coconut - Sweetened coconut can be found in the baking section of most well-stocked supermarkets. Don't use unsweetened coconut. If you're not a fan of coconut, you can omit it.
  • Pineapple - This adds more of the tropical taste and also makes the cake moist. It does not impart a strong pineapple flavor. Be sure to go with canned crushed pineapple, not chunks.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

To have flat cakes, without doming in the middle, create a cake strip. Simply tear out a 12-inch strip of aluminum foil and then place a folded damp paper towel in the center. Fold the foil over the damp towel, and then wrap it around the cake pans. See video for reference.

How To Make Carrot Cake with Coconut and Macadamia Nuts

A person using two hands to press a piece of parchment paper into the bottom of a buttered cake pan.
  1. Step 1: Butter cake pans and add parchment paper.
A person using a food processor to chop crystalized ginger, flour, macadamia nuts, and coconut.
  1. Step 2: Process flour, coconut, macadamia nuts, ginger, and cinnamon in a food processor.
A person whisking flour and cinnamon on a glass bowl.
  1. Step 3: Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
A person pouring vegetable oil into the bowl of a stand mixer that has sugar in it.
  1. Step 4: Beat sugar with oil.
A person adding flour into the bowl of a stand mixer that already has eggs, oil, and sugar in it.
  1. Step 5: Beat in eggs and then the flour mixture.
A person adding toasted coconut into the bowl of a stand mixer.
  1. Step 6: Beat in vanilla, coconut mixture.

Expert Tip

Don't Frost the Cake with Cold Icing - It's okay to chill the icing if making it in advance, but allow it to come to room temperature before applying it to the cake. If the icing is too stiff, it will cause the cake to crumble into the icing.

⏲️ Finishing and Baking the Carrot Cake

A person adding shredded carrots into the bowl of a stand mixer that is filled with a carrot cake batter.
  1. Step 7: Beat in carrots and crushed pineapple.
A person pouring carrot cake batter into a cake pan from a large silver mixing bowl.
  1. Step 2: Pour batter into prepared pans.
Three cake pans filled with fully cooked carrot cake layers.
  1. Step 3: Bake until an inserted toothpick comes out clean. 
A person placing a carrot cake layer onto a wire baking rack with two pans filled with carrot cake nearby.
  1. Step 4: Turn cakes onto baking racks to cool.

Assembling the Carrot Cake with Coconut and Macadamia Nuts

A person using a stand mixer to mix softened cream cheese with softened butter.
  1. Step 1: Beat cream cheese with butter until creamy.
A person adding powdered sugar into the bowl of a stand mixer that is filled with creamed butter and cream cheese.
  1. Step 2: Beat in powdered sugar and both extracts.
A person using an offset spatula to spread cream cheese icing over the top of a three-layer carrot cake.
  1. Step 3: Frost the cake layers.
A person sprinkling toasted coconut over the top of a frosted three-layer carrot cake.
  1. Step 4: Once finished icing, sprinkle toasted coconut over the top of the cake.

🍽️ How To Serve

  • Baking the cake in three pans makes for a dramatic (and tall) layered cake. However, if you prefer, you can go with simply two cake pans.
  • For a less attractive presentation, but still equally as delicious, you can bake the cake in a 9x13" baking dish. Bake for about 35 to 45 minutes, or until an inserted toothpick comes out clean.
  • One of our favorite ways to serve this cake is in the form of cupcakes. Simply fill the cupcake holder about two-thirds of the way up and then bake for about 20 minutes, or until an inserted toothpick comes out clean. If making cupcakes, cut the frosting ingredients in half.
  • To create a "naked" look, after you've frosted the cake all over, run a straight-edge spatula along the sides of the cake; this will reveal some of the cake layers and add elegance and intrigue to the appearance of the cake.

Frequently Asked Questions

How far in advance can Carrot Cake with Coconut and Macadamia Nuts be made

The cake will still be moist and delicious up to 3 days before serving. For best results, cover the cake and refrigerate. Let it sit at room temperature for three hours before serving.

How do you make carrot cake cupcakes?

Follow the recipe as written, but fill a cupcake holder (preferably lined with cupcake holders) about two-thirds of the way up and bake for about 20 minutes. You'll need about a third of the frosting.

Can you freeze carrot cake?

Yes, for up to several months. Allow to thaw completely before serving.

A slice of carrot cake with coconut and macadamia nuts sitting on its side on a white dessert plate.

More Amazing Cake Recipes

Ready to make the most scrumptious cake in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A triple layered carrot cake with a large slice missing from it.

Carrot Cake with Coconut and Macadamia Nuts

This Carrot Cake has been an all-time favorite recipe of ours for many years. It's really that good. It's so moist and is layered with lots of classic carrot cake taste, plus a little tropical thrown in for an even bigger flavor boost. This is the good stuff.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 10
Calories: 631kcal
Author: Kris Longwell

Video

Equipment

  • 2 to 3 9-inch cake pans

Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1 cup sweetened coconut flakes
  • 1 cup dry-roasted macadamia nuts
  • ¾ cup chopped crystallized ginger
  • 3½ teaspoon ground cinnamon
  • 2½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups carrots finely grated
  • 16 oz crushed pineapple undrained

For the Frosting

  • 3 8 oz. packages cream cheese room temperature
  • ¾ cup unsalted butter 1 & ½ sticks, room temperature
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup sweetened coconut flakes toasted
US Customary - Metric

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. (See video for visual reference).
  • Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.
    2½ cups all-purpose flour, 1 cup sweetened coconut flakes, 1 cup dry-roasted macadamia nuts, ¾ cup chopped crystallized ginger
  • Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.
    3½ teaspoon ground cinnamon, 2½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
  • Using an electric mixer, beat sugar and oil in a large bowl to blend.
    2 cups sugar, 1 cup vegetable oil
  • Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.
    4 large eggs
  • Beat in vanilla.
    2 teaspoon vanilla extract
  • Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).
    2 cups carrots, 16 oz crushed pineapple
  • Pour into prepared pans.
  • Bake until a toothpick inserted comes out clean, about 35 minutes.
  • Cool in pans on a rack for about an hour.
  • Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.

Make the Frosting

  • Beat cream cheese and butter in a large bowl until smooth and creamy.
    3 8 oz. packages cream cheese, ¾ cup unsalted butter
  • Beat in powdered sugar and both of the extracts.
    2½ cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
  • If making the frosting ahead of time, keep chilled in the fridge, but allow it to come to room temperature before frosting the cake.

Putting It All Together

  • Place 1 cake layer, flat side up, on a cake platter.
  • Spread about 1 cup of frosting over the top.
  • Top with the next cake and repeat with another cup of icing.
  • Top with the third cake and press lightly to adhere, and go ahead and lightly push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throughout the cakes at this point, to hold the cake in place, while you continue icing). Ice the sides of the cake and then top with the toasted coconut flakes.
    1 cup sweetened coconut flakes

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If your frosting is too thick, thin it with a little milk. Remember if you chill the icing, it will harden somewhat. Let it come to room temperature before adding it to the cake.
If you are making the cake in two pans (instead of three), it may take a little longer to bake. Use the inserted toothpick test to ensure doneness. (If it comes out clean, it's ready). 
You can also use this recipe for cupcakes. They will only take about 20 to 25 minutes to bake, but do the toothpick test to make sure they are done. You'll only need half of the frosting. 
Leftovers will keep covered on the counter for several days or refrigerated for 1 week. 

Nutrition

Calories: 631kcal | Carbohydrates: 106g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 316mg | Fiber: 4g | Sugar: 77g | Vitamin A: 4816IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2024.

More Delectable Desserts

Comments

  1. June Griffiths says

    Thank you Kris. I sure will.

    Reply

  2. June says

    Can the all-purpose flour be switched to gluten-free flour? If so, would I need to change the amount? This looks delish.

    Reply

    • Kris Longwell says

      Hi June! So sorry for the delayed response. Yes, you can switch all-purpose flour to gluten-free flour. No need to change the amount. Let us know if you make the cake and how it turns out! Best, Kris & Wesley

      Reply

  3. Emma Proud says

    Hi this sounds fabulous but do u know all the measurements in U. K terms as in grams etc at all please? Thanks Emma

    Reply

    • Kris Longwell says

      Hi Emma! We turned on a button that is at the bottom of the ingredients list that gives you the opportunity to switch to U.K. terms, but (silly American), we're not sure if it looks right, or if every item converted. Take a look and let us know. The cake, btw...is delicious!!! xoxo

      Reply

      • Emma Proud says

        Hi Kris,
        That's great thanks! I shall give it a try thanks so much! ☺

      • Emma Proud says

        Hi Kris
        Yeah you're correct it doesn't really work very well but no worries I shall try and figure it out Thanks x

      • Kris Longwell says

        So sorry about that, Emma! We're trying to figure out why the information is so whacky! Thanks for your patience, but, you'll probably figure out before we do! xoxo

  4. ElBoBakes says

    5 stars
    This says 2.5 cups of flour and then calls for 1/3 c with the ginger/nuts and the “remaining 2 cups” later. What about the balance?
    Also, when do you add the flour? After the eggs and before the spice mixture? I discarded the balance of the flour and added the flour before the spice mixture and it’s DELICIOUS, but just wanted to confirm! Thanks for the great recipe!!!

    Reply

    • Kris Longwell says

      Hi there! So sorry for the delayed response! Sounds like you prepared the cake absolutely flawlessly, despite the few uncertainties in the instructions! We've updated the recipe to make it clear. We are so so thrilled you had such great success with the cake! Thank you so so much for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

      Reply

      • Elisa says

        5 stars
        Thank you for the clarification and for the update to the recipe! I've never had so many people RAVE about a cake before! The ginger and pulverized nuts...and the crushed pineapple.... SOOOO good!

      • Kris Longwell says

        Awesome!!!! Congratulations!! We are so so happy you had such great success with the cake! Again...thank you for sharing and the wonderful review!!! xoxo Kris & Wesley

  5. Diane says

    5 stars
    Wait, what???? How in the world have I missed this recipe on your site? This looks just heavenly. Since I make mostly all of your recipes, laugh at all of your videos which by the way make me look like a way better cook than I am, I am VERY EXCITED about this one. I can’t wait to tell you when I make it. I’m thinking Thanksgiving with a traditional pumpkin pie. I will update you as soon as I make it. I just had to tell you how excited I was to see this! This is in no way helping with my weight lol. Oh…. And I got your email and can’t wait to join your new endeavor. Count me in. Way to go guys.

    Reply

    • Kris Longwell says

      Diane!!! LOL!! We have a few of these sinfully delicious recipes creeping around in the background on the blog! This has been a favorite cake of ours for years!! Really great for serving to guests! And thank you SO MUCH for subscribing! We hope you enjoy it! We are really really excited about it! Thank you again!! xoxo Kris & Wesley

      Reply

      • Diane says

        Your subscription service is super. I subscribed and got the Black Friday discount. Every one should sign up now. I started getting the notifications already for the recipes to start cooking for dinner on your menu! I was thrilled…..but I was still working LOL. Said I needed to start cooking soon. I love it already. I love how you can save the recipes on that site. Super easy peasy! I’m so proud of you guys and will always support you. Thanks for inviting me! It was the highlight of my busy day.

      • Kris Longwell says

        Hi Diane!! That is music to our ears!! We'll be sending out a "helpful tips" video on how to get the most out of the subscription, but it sounds like you're already doing great! Thanks so much and hope you have a wonderful Thanksgiving!! xoxo Kris & Wesley

  6. Robin A Leo says

    Thank you so much - looks delicious!

    Reply

  7. Robin A Leo says

    can you use a 9 - 10"tube pan for this recipe? How long to bake?
    Thanks!

    Reply

    • Kris Longwell says

      Hi Robin! You absolutely could use a 9 - 10 inch tube pan. It's most likely going to take longer than the 35 minutes. Probably 45 to 50. But, try the toothpick test around 30 minutes, and then keep checking periodically until it comes out clean. Let us know if you make it and how it turns out! All the best, Kris & Wesley

      Reply
5 from 3 votes

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