Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024

Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024 :-This tropical layered carrot cake is a unique and tasty take on the conventional carrot cake that you might want to try. A boxed cake mix, fresh grated carrots, and mandarin oranges are the ingredients that go into making carrot cake.

The cake is then topped with a pineapple pudding frosting that is extremely light and fluffy. There is a similarity between the well-known pig pickin’ cake and the tropical layered carrot cake, although the carrot cake is the main ingredient.

Tropical Layered Carrot Cake with Pineapple Pudding Frosting Recipe for Easter day 2024

Ingredients :

Tropical Carrot Cake

• 3/4 cup finely shredded carrots (about 2 carrots)
• 1 cup flaked coconut
• 1 box (15.25 oz) yellow cake mix (I used Betty Crocker)
• 2/3 cup canola or vegetable oil
• 1/3 cup water
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground allspice
• 4 large eggs
• 1 can (11 oz) madarin oranges, DO NOT drain

Pineapple Pudding Frosting

• 1 can (8 oz) crushed pineapple, DO NOT drain
• 1 box (3.4 oz) instant vanilla pudding mix (dry mix, do not prepare)
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• chopped pecans, for garnish (if wanted

Instructions:

• Prepare the oven to a temperature of 350 degrees. To prepare two circular cake pans measuring 9 inches in diameter, spray them with cooking spray and dust them with flour. You can have the option of using Baker’s Joy spray instead. Obtain three circular cake pans measuring 9 inches in diameter if you like thinner layers.
• Carrots and coconut that have been shredded should be mixed together in a medium bowl with three tablespoons of dry cake mix first. In the course of the baking process, this will prevent it from sinking into the cake batter.

• Combine the remaining cake mix, oil, water, cinnamon, allspice, eggs, and can of mandarin oranges in a separate basin that is larger than the one used for another purpose. Oranges should not be drained; instead, the entire can should be poured in.
• Use a handheld blender to combine the ingredients for one to two minutes, or until they are completely incorporated.
  Stir in the coconut and carrot combination, and then use a spatula or a wooden spoon to combine the ingredients until they are completely absorbed into the batter.

• Divide the cake batter in an even manner between the cake pans that have been prepared.
• To ensure that a toothpick put in the middle comes out clean, cook for thirty to thirty-five minutes.
• Let cool on a cooling rack until it has reached the desired temperature. About one to two hours. Frost the top of one cake once it has cooled, then set the other cake on top of it and spread the remaining frosting on top of that.

• It is also possible to ice the sides of the cake if desired. If desired, garnish with pecans that have been chopped. Depending on your preference, you can either serve the cake immediately or refrigerate it before serving.
• A pudding icing can be made by: Combine the can of crushed pineapple that has not been drained with the box of pudding mix (dry mix, do not prepare) in a bowl that is suitable for mixing. Combine by stirring.

• The heavy whipping cream and powdered sugar should be added to a separate mixing bowl or the bowl of a stand mixer. You can use a whisk attachment or a handheld blender to beat the mixture until it forms stiff peaks.
• Regarding five minutes. Incorporate the whipped cream into the pineapple mixture, and whisk the mixture until it is completely incorporated.

Tips for making this tropical layered carrot cake :

• DO NOT make use of the carrots that have already been shredded and may be purchased in the produce section. We cannot use them in this cake since they are too thick and coarse, and I guarantee that the cake will not turn out nicely.
• To shred some fresh carrots, you should purchase some. Taking the carrots to a cheese grater and grating them is all that is required of you; you do not even need to peel them.

• Ensure that the cake is allowed to cool down fully. You should avoid frosting a cake that is still warm.
• As an alternative to the fresh whipped cream, you might use a tub of Cool Whip if you really have to, but I strongly advise against doing so altogether. If that is the case, you will require the comparable amount, which is equal to four cups of Cool Whip.
• In the winter, I adore this cake. I bake the cake, and after it has cooled, I apply the frosting. I then placed it in the refrigerator for at least a couple of hours, if not longer, until it was ready to serve it.

• Also, you could create the cake and the icing the day before, store them in the refrigerator, and then put everything together the following day. This would be an alternative method.
• You will be able to prepare the cake ahead of time because it will be cold when you do it this manner.

RECPIE NOTES :

• Put the coconut flakes into a food processor so that they can be broken down into smaller pieces. This is my preferred method. I do not like the long shards of coconut that are included in the cake.
• It is an additional step, but you have the option to do it if you so choose.