Tropical Carrot Cake Loaf

Easter is coming up on Sunday and that means that you’re probably going to be having ham, unfortunately I will not and this makes me incredibly sad.

Tropical Carrot Cake Loaf |

It can’t only be me, but every holiday that I celebrate has a food memory attached to it. Christmas with my mom is all about getting together with my family and eating homemade meatballs, lasagna, and sausage and peppers. And honestly, none of us are Italian so I’m not sure where this tradition came from. Possibly because my mom is one eight so these food are great for feeding crowds.

Tropical Carrot Cake Loaf |

I think that food memories are almost more potent than regular memories. Take this Tropical Carrot Cake for example. I can distinctly remember my mom baking it before Easter for my family. I remember being repulsed by the fact that it contained carrots as a child, but I never passed up the chance to lick any cake bowl so I stomached through it. And to be honest, this batter is one of my all-time favorites.

It’s sweet and cinnamon-y and just all-around delicious.

Tropical Carrot Cake Loaf |

I’m also not entirely sure where the correlation between Easter and carrot cake came from, but it’s one of those relationships that you cannot have one without the other. So for this Easter, try my mom’s famous Tropical Carrot Cake because you will never look at carrots the same way again.

Tropical Carrot Cake Loaf

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes

1 cup sugar
3/4 cup oil
1 1/2 eggs
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup carrots, grated
1/2 cup crushed pineapple, drained
1/2 cup grated coconut

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat sugar, oil, eggs, and vanilla together until light and fluffy. In a separate bowl mix together the flour, baking soda, and salt. Gradually add to the wet ingredients with the mixer on low. Mix until they are just combined.

Remove the bowl from the mixer and fold in the carrots, pineapple, and coconut with a spatula. Pour into a greased loaf pan and spread so it evenly fills the pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for a few minutes. Then slice and enjoy!

Tropical Carrot Cake Loaf |

Seriously, vegetables in cake? Who ever thought of such blasphemy.


2 thoughts on “Tropical Carrot Cake Loaf

  1. This was so yummy, it’s kind of amazing that you don’t taste the coconut in it at all, it just adds a great texture to the cake. And the glaze really set it over the top! These pictures are really gorgeous…very bright & colorful.

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