Saundra’s Tropical Carrot Cake (aka My Birthday Cake)

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

I love to bake a birthday cake. Chocolate birthday cake, coconut birthday cake, vanilla birthday cake, strawberry birthday cake, lemon birthday cake, cinnamon streusel birthday cake. But one birthday cake I’ve never made is a carrot birthday cake.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

After cooking and baking for everybody else all year round, I didn’t really think it fit to bake my own birthday cake this year. This weekend I just celebrated another birthday and we enjoyed a nice family weekend.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

I was definitely craving a carrot cake, and took a picture of it too! My husband purchased a beautiful carrot cake for me but it just didn’t hit the spot. It was prettier on the outside, lets just say.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Of course, there I was in the kitchen the next day whipping up my craving, and as I type this I am finishing the very last piece. Thankfully my oldest son left me one slice. That boy ate it every day for three days!

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

This Tropical Carrot Cake is truly moist, stemming from a box of Betty Crocker carrot cake mix and full of juicy bits of pineapple, sweet shredded carrots, spiced rum soaked raisins, sweetened flaked coconut, and crunchy pecans. Topped with homemade cream cheese icing laced with more spiced rum and pineapple bits, this carrot cake is a true crowd pleaser.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

And it goes wonderfully with a hot cup of coffee.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Yep this was one truly delectable birthday cake.
Saundra’s Tropical Carrot Cake
Ingredients:
Cake:
1 15.25 oz box Betty Crocker Carrot Cake Mix
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
2 cups freshly grated carrots
1 20 oz can crushed pineapple, in pineapple juice, divided
2/3 cup sweetened flaked coconut
2/3 cup raisins
2 Tb spiced rum
1/2 cup chopped pecans
3 eggs
Water, as directed below
1/2 cup canola oil

Frosting:
1 8 oz block cream cheese
6 Tb unsalted butter
1 Tb spiced rum
2 1/2 cups powdered sugar
1/2 cup chopped pecans

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Directions:
Begin by preheating the oven to 350°F. Spray the bottom and sides of two 8 inch round cake pans.
Place the raisins in a small bowl and cover with 2 tablespoons of spiced rum. Soak for at least 10 minutes. Set aside.
In a large stand mixer combine the cake mix, flour, baking powder and cinnamon, and whisk to combine.
Drain the pineapple over a large bowl, reserving the pineapple juice. Drain the rum soaked raisins into the pineapple juice. Pour the pineapple juice and rum into a measuring glass and add enough water to make one cup of liquid.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Add the freshly grated carrots, sweetened flaked coconut, 1/2 cup of chopped pecans, raisins, and one cup of the pineapple, mix to combine.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Add the eggs one at a time with the mixer on medium speed, mixing well after each addition. Pour in the pineapple juice-water and 1/2 cup oil and mix until combined, about one minute.
Pour the cake mix into the two cake pans, dividing between both. Tap the pans on the counter to release any air bubbles.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Bake in oven on the middle rack for about 40 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack.
Meanwhile prepare the frosting. Combine cream cheese and butter in a stand mixer and beat until light and fluffy, about three minutes. Add 1 tablespoon spiced rum and one cup of the powdered sugar. Combine well. Add the remaining powdered sugar, 1/2 cup at a time until frosting is light and fluffy. Fold in the remaining crushed pineapple. Refrigerate frosting until ready to use.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

When cakes are completely cool invert one cake onto a plate and spread with frosting to cover within half inch of the edges. Top with second cake and frost remaining cake. Press 1/2 cup chopped pecans on the sides of the cake and refrigerate at least 12 hours until ready to serve.

Saundra's Tropical Carrot Cake | Famished Fish, Finicky Shark

Slice to serve 10.

What’s your birthday tradition?

Saundra’s Tropical Carrot Cake (aka My Birthday Cake)

Prep Time: 12 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 13 hours

Number of servings: 10

Per Serving 766 calories

Fat 39 g

Carbs 99 g

Protein 8 g

10


Saundra’s Tropical Carrot Cake (aka My Birthday Cake)

Ingredients

    For the Cake

  • 1 15.25 oz box Betty Crocker Carrot Cake Mix
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 cups freshly grated carrots
  • 1 20 oz can crushed pineapple, in pineapple juice, divided
  • 2/3 cup sweetened flaked coconut
  • 2/3 cup raisins
  • 2 Tb spiced rum
  • 1/2 cup chopped pecans
  • 3 eggs
  • Water, as directed below
  • 1/2 cup canola oil
  • For the Frosting

  • 1 8 oz block cream cheese
  • 6 Tb unsalted butter
  • 1 Tb spiced rum
  • 2 1/2 cups powdered sugar
  • 1/2 cup chopped pecans

Instructions

  1. Begin by preheating the oven to 350°F. Spray the bottom and sides of two 8 inch round cake pans.
  2. Place the raisins in a small bowl and cover with 2 tablespoons of spiced rum. Soak for at least 10 minutes. Set aside.
  3. In a large stand mixer combine the cake mix, flour, baking powder and cinnamon, and whisk to combine.
  4. Drain the pineapple over a large bowl, reserving the pineapple juice. Drain the rum soaked raisins into the pineapple juice. Pour the pineapple juice and rum into a measuring glass and add enough water to make one cup of liquid.
  5. Add the freshly grated carrots, sweetened flaked coconut, 1/2 cup of chopped pecans, raisins, and one cup of the pineapple, mix to combine.
  6. Add the eggs one at a time with the mixer on medium speed, mixing well after each addition. Pour in the pineapple juice-water and 1/2 cup oil and mix until combined, about one minute.
  7. Pour the cake mix into the two cake pans, dividing between both. Tap the pans on the counter to release any air bubbles.
  8. Bake in oven on the middle rack for about 40 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack.
  9. Meanwhile prepare the frosting. Combine cream cheese and butter in a stand mixer and beat until light and fluffy, about three minutes. Add 1 tablespoon spiced rum and one cup of the powdered sugar. Combine well. Add the remaining powdered sugar, 1/2 cup at a time until frosting is light and fluffy. Fold in the remaining crushed pineapple. Refrigerate frosting until ready to use.
  10. When cakes are completely cool invert one cake onto a plate and spread with frosting to cover within half inch of the edges. Top with second cake and frost remaining cake. Press 1/2 cup chopped pecans on the sides of the cake and refrigerate at least 12 hours until ready to serve. Slice to serve 10.