This is a tasty variation on the traditional carrot cake: pineapple and coconut has been added.

  • Preparation & clean-up time: 45 minutes
  • Bake time: 50 minutes
  • Makes 20-30 servings.
  • Note: the amount of sugar has been reduced, to suit European taste.

Last page update: 8 April 2018


  • Ingredients for the cake:
  • 300 grams (2 cups) all-purpose flour (D: type 550; F: type 55)
  • 2 teaspoons baking soda (D: Backnatron, Backsoda; F: bicarbonate de soude)
  • 2 teaspoons baking powder (D: Backpulver; F: levure chimique)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 220 grams (1 cup) fine crystal sugar (F: sucre en poudre)
  • 240 ml (1 cup) vegetable oil
  • 3 eggs, lightly beaten
  • 275 grams (2 cups) fresh carrot, cleaned and coarsely grated - see photo below
  • 100 grams (1 cup) coarsely flaked (F: copeaux) sweetened coconut (absolutely not finely grated, granular!)
  • 150 grams (1 cup) very coarsely chopped walnuts
  • If you have walnut halves, cut them lengthwise and then again into halves, or into thirds - not smaller!
  • You can also buy chopped walnuts; this is often less expensive than entire walnut halves.
  • 200 grams (1 cup) of crushed pineapple chunks
  • Weight is drained (net)! This is 1.5 standard small cans.
  • Drain off the liquid, and then squeeze the chunks a little, to get more juice out
  • Yes, you can buy cans with entire pineapple "rings" instead of "chunks"; this is usually more expensive, and you have to cut them up yourself.
  • 1 teaspoon vanilla extract (not artificial flavoring or other junk)
  • Some butter at room temperature (for greasing the pan)

  • Ingredients for the icing (American style, which is horribly sweet and totally yucky for European taste):
  • 225 grams (1/2 lb) cream cheese (regular "Philadelphia")
  • 1 egg, beaten
  • 350 grams (3/4 lb) powdered sugar (icing sugar; F: "sucre glace", not "sucre en poudre"!)
  • 1 teaspoon vanilla extract

  • If you don't have an over-developed need for sugar-paste "icing", just use a good dusting of powdered sugar (F: "sucre glace", not "sucre en poudre"!) - if anything. I personally put nothing on top of my carrot cake - there is nothing in the cake that needs to be hidden from my taste buds, and stuffing myself with calories is not high on my list.



  • Baking pan (see photo above)
  • A standard12½x9x2 inch (≈32x22x5 cm) rectangular aluminium sheet pan is perfect for the amount of batter that this recipe makes. This size pan hold up to 15 cups (3.6 liters).
  • You can also use a 12x12x2 inch square pan  (≈30x30x5 cm)
  • Wire whisk (D: Schneebesen; F: fouet à fils)
  • Large wooden spoon
  • Spatula
  • Optional: hand mixer
  • Vegetable peeler ("economizer"; D: Sparschäler; F: économe)
  • Grater (I use the coarse side of a 4-sided grater. The holes have a diameter of 6 mm, ≈1/4 inch).



  • Instructions for the cake:
  • Turn the oven on, set to 175 °C (350 °F)
  • Drain and squeeze the pineapple chunks
  • Clean and coarsely grate the carrots
  • Cut your (wal)nuts.
  • Put the flour in a large bowl and whisk
  • Even "no-clump" flour clumps. Using a whisk is much faster than a sifter, and also much easier to clean.
  • Add the baking soda, baking powder, salt and cinnamon to the flour, and blend with the whisk
  • Add the sugar, oil, beaten eggs and vanilla
  • Beat with a wooden spoon until a smooth batter is obtained (note: a hand mixer may not be strong enough)
  • Stir in the grated carrots, coconut flakes, chopped walnuts and pineapple chunks, until coated and well blended with the batter
  • Grease the pan with some butter, pour the batter into the pan and spread out.
  • Bake for 50 minutes with oven fan turned on, then let cool.
  • Knife or skewer should come out clean; temperature at center should be at least 96 °C (205 °F).
  • Put dusting of powdered sugar on top.


The baked cake - look, no icing!

  • Instructions for the icing (if you insist...):
  • Blend the icing ingredients until a smooth mass is obtained.
  • Spread the icing over the cake.

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