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Tropical Layered Carrot Cake w/ Pineapple Pudding Frosting | Try this tropical layered carrot cake for a fun and delicious twist to traditional carrot cake. Carrot cake starts with a boxed cake mix, fresh grated carrots, mandarin oranges and is topped with an incredibly light & fluffy pineapple pudding frosting. Tropical layered carrot cake is just like the famous pig pickin' cake but with a carrot cake twist #easterdesserts #easterrecipes #carrotcake #carrotcakerecipes

Tropical Layered Cake with Pineapple Pudding Frosting

Try this tropical layered carrot cake for a fun and delicious twist to traditional carrot cake. Carrot cake starts with a boxed cake mix, fresh grated carrots, mandarin oranges and is topped with an incredibly light & fluffy pineapple pudding frosting. Tropical layered carrot cake is just like the famous pig pickin' cake but with a carrot cake twist.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Cooling time/Refrigeration time 4 hours
Total Time 55 minutes
Servings 12 slices
Author Jessica - Together as Family

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

  1. Heat oven to 350 degrees. Prepare 2 9" round cake pans by spraying with cooking spray and dusting with flour. Or, you can use Baker's Joy spray instead. If you want thinner layers, then prepare 3 9" round cake pans. 

  2. In a medium bowl, combine the shredded carrots and coconut with 3 tablespoons of the dry cake mix. This will prevent it from sinking in the cake batter while baking. 

  3. In a separate larger bowl, combine the remaining cake mix, oil, water, cinnamon, allspice, eggs, and can of mandarin oranges. DO NOT drain the oranges, just pour the entire can in. Beat together with a handheld blender for 1-2 minutes or until completely combined.

  4. Stir in the coconut and carrot mixture and stir together with a spatula or wooden spoon until incorporated into the batter. Evenly divide the cake batter between the prepared cake pans. 

  5. Cook for 30-35 minutes or until toothpick inserted in middle comes out clean.

  6. Let cool on a cooling rack until completely cooled. About 1-2 hours. Once cooled frost the top of one cake, place the other on top and spread the remaining frosting on top. If wanted, frost the sides of the caked too. Garnish with chopped pecans if wanted. I like to refrigerate the cake before serving, or you can serve right away. 

  7. To make pudding frosting : In a mixing bowl combine the undrained can of crushed pineapple and box of pudding mix (dry mix, do not prepare). Stir together. In a separate mixing bowl, or bowl of a stand mixer, add the heavy whipping cream and powdered sugar. Beat with a handheld blender or whisk attachment until stiff peaks form. About 5 minutes. Add the whipped cream into the pineapple mixture and stir together until combined.

Recipe Notes

I prefer to place the coconut flakes into a food processor to make them into finer pieces. I don't care for the long shreds of coconut in cake. It's an extra step but you could do that if you prefer.