Tropical Carrot Cake

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//cookanyday.com/cdn/shop/products/TropicalCarrotCake_1024_360x.jpg?v=1633448187 Tropical Carrot Cake
PT15M PT10M

Prep Time

15 mins

Cook Time

10-11 mins

Free Time

to make a cup of tea

Our tribute to this iconic dessert is enhanced by shredded coconut and crushed pineapple for a tropical flair. The combination adds subtle sweetness without overpowering the carrots, and makes the cake moist as can be. Paired with tangy cream cheese frosting, this is one cake you don't need a special occasion to enjoy.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

American, Cake, Carrots, Desserts, Coconut, Vegetarian, Pineapple, Shallow Dish Desserts

What You’ll Need

What You’ll Need

The Medium Shallow Dish

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.

2-4

Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

[[video-wattage]]

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 1000w
1000w

Recommended 

Dish

The Medium Shallow Dish

Ingredients

  • cups (150g) carrots, peeled and cut into small chunks
  • 1 tablespoon water
  • ¼ cup + 2 tablespoons (75ml) vegetable oil
  • ¾ cup (105g) all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¾ cup (145g) sugar 
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ cup (115ml) milk
  • ¼ cup + 2 tablespoons (35g) walnuts, chopped
  • ¼ cup + 2 tablespoons (35g) shredded coconut
  • 2 tablespoons (25g) crushed pineapple, drained
  • 8 oz (225g) cream cheese
  • 4 tablespoons butter, softened
  • ¼ cup powdered sugar
  • ¼ teaspoon salt

Preparation

  1. Add the carrots and water into the Anyday dish and toss to combine. Cover with the lid (knob lifted).
  2. Cook the carrots in the microwave for 4-5 minutes, or until fully cooked and very soft when pierced with a fork.
  3. Transfer the carrots to a blender. Add the oil to the carrots, and then blend until smooth. Set aside.
  4. Wash the Anyday dish and dry well. Lightly spray the Anyday with non-stick spray and line the bottom with a piece of parchment paper cut into the shape and size of the bottom of the dish (you can do this by tracing the bottom of the dish, then cutting it out). This step will ensure that the cake unmolds well.
  5. In a mixing bowl, whisk the flour, salt, baking soda, cinnamon, and sugar until well incorporated.
  6. Add yolks, vanilla extract, milk, walnuts, coconut, and pineapple, and mix until a batter is formed.
  7. Pour the batter into the prepared Anyday dish and cook uncovered in the microwave for 6-7 minutes on until the cake feels bouncy when gently pressed on top or a toothpick comes out clean when inserted into the center.
  8. Allow the cake to cool completely.
  9. While the cake cools, place the cream cheese and butter in a clean Anyday dish and cook for 30 seconds or until it is creamy and softened.
  10. Mix in the powdered sugar and salt and whisk or mix with a hand mixer until a smooth cream is formed.
  11. Frost the cooled cake and enjoy.

Serving suggestions & tips

  • Decorate the cake with toasted walnuts for extra crunch.
  • Add fresh strawberries on top for a fruity touch.
  • Try it with sweet potatoes or yams instead of carrots.


Recipe notes

  • Save the cake refrigerated in the Anyday with the lid on for freshness, for 2-3 days.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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