This Tropical Carrot Cake is for celebrations—especially Mother’s Day, Easter, birthdays, or any Sunday gathering. It’s a lush twist on the classic, packed with pineapple, banana, coconut, and pecans, and finished with a Citrus Cream Cheese Frosting that adds just the right zing. Every bite tastes like a sunny afternoon.
This carrot cake is delicious all year round. However, it is great for special celebrations like Easter, Mother's Day, and Father's Day. The citrus cream cheese frosting is mildly sweet and and it provides a great balance of flavor to the banana and pineapple. Serve this banana and coconut carrot cake with Panetela, Polvorones, Arroz con Dulce, Blondies and Tembleque de Coco for a delicious dessert table on a Mother's Day brunch.
How to Serve this Banana and Coconut Carrot Cake
Serve this tropical carrot cake chilled or at room temperature with a generous layer of citrus cream cheese frosting—it adds a tangy brightness that balances the sweetness of the banana, pineapple, and coconut. Top it with toasted coconut, chopped pecans, or a drizzle of pineapple glaze for an extra touch. It’s perfect, but even better with a cafecito or cold glass of milk.
This recipe is quite impressive but extremely easy and great for a special gathering. Don't forget to add Pernil, Arroz con Gandules, Pastelon, Arroz con Pollo, Guineos en Escabeche, and Empanadillas to your menu. These are great recipes for gathering and sharing. Don't forget the Tropical Red Sangria with Rum, Coquito, or Pistachio Coquito—each adds a festive touch that pairs beautifully with the cake’s tropical flavors.
Jump To
- How to Serve this Banana and Coconut Carrot Cake
- Why you'll love this recipe
- Ingredient Notes
- Variations and Substitutions
- Flour Substitutes for Carrot Cake: Almond and Coconut Flour Tips
- How to make Tropical Carrot Cake with Banana and Coconut
- Top Tip for Tropical Carrot Cake with Bananas and Coconut
- Expert Tips
- Recipe FAQs
- More Desserts and Sweets Recipes
- 📖 Recipe
- Flour Substitutes for Carrot Cake: Almond and Coconut Flour Tips
- Top Tip for Tropical Carrot Cake with Bananas and Coconut
- Comments
Why you'll love this recipe
- The basic carrot cake recipe, up a notch.
- The banana and pineapple keep the crumb super moist.
- Coconut adds texture and tropical flavor.
- Pecans bring a toasty crunch.
- It's rich without being too heavy, perfect for warmer weather or year-round celebrations.
- Not overly sweet—great balance
- Easy to dress up with your favorite toppings
Ingredient Notes
- Fresh carrots, shredded
- Flour
- Spices: Cinnamon, Nutmeg, Allspice and Cloves
- Sugar
- Salt, Baking Soda, and Baking Powder
- Vegetable Oil
- Eggs, at room temperature
- Banana Puree
- Vanilla Extract
- Coconut Flakes, optional to toast them
- Chopped Walnuts, optional to toast them
- Raisins
- Crushed Pineapple, drained
- Carrots: Freshly grated carrots are key—pre-shredded ones are too dry. They add moisture, natural sweetness, and that signature texture to every bite.
- Bananas: Overripe bananas (even thawed from frozen) bring rich flavor and extra moisture. They help bind the cake and give it a soft, tender crumb.
- Coconut: Shredded coconut adds tropical flavor and a chewy texture. Toast it lightly to boost its nuttiness and make the flavor pop even more.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Other Nuts: Walnuts are classic, but you can swap pecans, cashews, or macadamia nuts for a different texture and flavor. Toasting them first brings out more depth.
- Applesauce: You can replace the banana or part of the oil with unsweetened applesauce for a lighter cake. It keeps the crumb moist while cutting down on fat or sugar.
- Zucchini: Finely grated zucchini can sub in for some of the carrots. It blends in easily and adds moisture without changing the flavor much.
- Coconut Oil: Substitute coconut oil for vegetable oil at a 1:1 ratio. Just make sure it’s melted and slightly cooled so it blends smoothly into the batter. Melted coconut oil is an excellent alternative to neutral oils or butter. It adds a light coconut note that works well with the tropical flavors.
Flour Substitutes for Carrot Cake: Almond and Coconut Flour Tips
If you’re skipping wheat, this cake still works beautifully.
Mix of both: Try 1½ cups almond flour + ¼ cup coconut flour with 3–4 eggs and an extra ¼–½ cup of fruit.
Almond flour: Use 2½ cups almond flour and add one extra egg.
Coconut flour: Use ¾ cup coconut flour with 4–5 eggs and more mashed banana or pineapple for moisture.
How to make Tropical Carrot Cake with Banana and Coconut
Here are the step-by-step instructions to make this carrot cake
Bring ingredients to room temperature. Grease a baking pan and line the bottom with parchment paper. Preheat the oven to 350 degrees.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, spices, salt, baking soda, and baking powder.
- Add the wet ingredients: Stir in the oil, eggs, and vanilla extract until just combined.
- Fold in the mix-ins: Add the coconut, walnuts, raisins, shredded carrots, pineapple, and mashed banana. Mix gently to incorporate. For Traditional Carrot Cake, do not add the bananas or the coconut.
- Bake: Pour the batter into greased and parchment paper-lined baking pans and bake in a preheated oven at 350°F (175°C) for 25–35 minutes, or until a toothpick comes out clean.
- Make the frosting: While the cakes bake, start the frosting. Gather cream cheese, butter, powdered sugar, orange zest, and vanilla—make sure the cream cheese and butter are at room temperature.
- Blend everything in a food processor until smooth. If the cakes aren’t thoroughly cooled, chill the frosting until needed. Let it come back to room temperature before using.
- Frost the cake: To frost the cake, add a small dollop of frosting to the center of your serving plate to help anchor it. I keep it simple—place the flat side of the cake on the plate and spread frosting on top.
- Add more as needed and smooth it out.
- Repeat with the second layer, placing the domed side down. You can trim the dome to level it for a more defined layer. Add frosting to the flat side and spread evenly.
- Add more frosting as needed until you reach your desired coverage and finish.
- If you have extra frosting (which I usually do), store it in a ziplock bag and freeze for up to 3 months. Just thaw it in the fridge and re-whip before using.
Top Tip for Tropical Carrot Cake with Bananas and Coconut
Use super-ripe bananas and lightly toast the coconut—this brings out the natural sweetness and adds deeper flavor to every bite.
Expert Tips
- Overripe Bananas: I always have overripe bananas handy by freezing them when they get too soft for my liking. I do not peel them. I freeze the whole banana. When I want to use them, I remove them from the freezer and let them thaw in a bowl. They will gush out like toothpaste when you squeeze the peel.
- Toast your coconut and walnuts: It deepens the flavor and adds a subtle crunch. Use half the amount of coconut and walnuts when using both in the same recipe.
- Drain the pineapple: Too much liquid can make the cake soggy, but a little juice will not hurt. However, when in doubt, drain well. The pineapple will provide enough moisture to the cake, as well as the bananas.
- Grate fresh carrots by hand: Pre-shredded ones are too dry and don’t blend into the batter. It only takes one to two carrots to get a cup, and I always add extra carrots.
Recipe FAQs
Pues claro! (Of course!) You can use walnuts instead of pecans, or leave out the nuts entirely. If you don't have pineapple, applesauce, or extra banana, it can work in a pinch.
If not frosted with cream cheese frosting, keep it covered at room temperature with a cake stand with a lid or carrier for 1-2 days or refrigerate for up to 5 days. Once the flavors have settled, it tastes better the next day.
Yes, freeze the unfrosted cake wrapped tightly for up to 2 months. I place a cardboard disc under the cake before wrapping it with film. Thaw in the fridge overnight before serving.
Prep takes about 20-25 minutes, and bake time is around 45-55 minutes, depending on your pan and oven. Could you let it cool completely before frosting?
American buttercream, ganache, and brown butter icing hold up well at room temp. Avoid whipped cream or cream cheese frostings for long periods.
More Desserts and Sweets Recipes
- Budín de Pan (Puerto Rican Bread Pudding)
- Pecan Crusted Cheesecake with Guava Berry Coulis
- Puerto Rican Polvorones (Shortbread Cookies)
- Authentic Puerto Rican Tembleque de Coco
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Tropical Carrot Cake with Banana and Coconut
Ingredients
- 1½ cups flour
- 1 cup sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract separated
- 1½ cup shredded carrots freshly shredded
- ½ cup crushed pineapple drained
- 1 cup raisins optional to use golden raisins
- 1 banana mashed
- ½ cup chopped walnuts optional to toast walnuts
- ½ cup coconut flakes optional to toast coconut flakes
- 8 ounces cream cheese at room temperature
- 5 tablespoon unsalted butter optional, at room temperature
- 2 cups powdered sugar add more if needed
- 1 orange zest whole orange
Instructions
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, spices, salt, baking soda, and baking powder.
- Add the wet ingredients: Stir in the oil, eggs, and vanilla extract until just combined.
- Fold in the mix-ins: Add the coconut, walnuts, raisins, shredded carrots, pineapple, and mashed banana. Mix gently to incorporate. For Traditional Carrot Cake, do not add the bananas or the coconut.
- Bake: Pour the batter into greased and parchment paper-lined baking pans and bake in a preheated oven at 350°F (175°C) for 25–35 minutes, or until a toothpick comes out clean.
- Make the frosting: While the cakes bake, start the frosting. Gather cream cheese, butter, powdered sugar, orange zest, and vanilla—ensure the cream cheese and butter are at room temperature.
- Blend everything in a food processor until smooth. If the cakes aren’t thoroughly cooled, chill the frosting until needed. Let it come back to room temperature before using.
- Frost the cake: To frost the cake, add a small dollop of frosting to the center of your serving plate to help anchor it. I keep it simple—place the flat side of the cake on the plate and spread frosting on top.
- Add more as needed and smooth it out.
- Repeat with the second layer, placing the domed side down. You can trim the dome to level it for a more defined layer. Add frosting to the flat side and spread evenly.
- Add more frosting as needed until you reach your desired coverage and finish.
- If you have extra frosting (which I usually do), store it in a ziplock bag and freeze for up to 3 months. Just thaw it in the fridge and re-whip before using.
Notes
Flour Substitutes for Carrot Cake: Almond and Coconut Flour Tips
If you’re skipping wheat, this cake still works beautifully. Mix of both: Try 1½ cups almond flour + ¼ cup coconut flour with 3–4 eggs and an extra ¼–½ cup of fruit. Almond flour: Use 2½ cups almond flour and add one extra egg. Coconut flour: Use ¾ cup coconut flour with 4–5 eggs and more mashed banana or pineapple for moisture.Top Tip for Tropical Carrot Cake with Bananas and Coconut
Use super-ripe bananas and lightly toast the coconut—this brings out the natural sweetness and adds deeper flavor to every bite.-
- Overripe Bananas: I always have overripe bananas handy by freezing them when they get too soft for my liking. I do not peel them. I freeze the whole banana. When I want to use them, I remove them from the freezer and let them thaw in a bowl. They will gush out like toothpaste when you squeeze the peel.
-
- Toast your coconut and walnuts: It deepens the flavor and adds a subtle crunch. Use half the amount of coconut and walnuts when using both in the same recipe.
-
- Drain the pineapple: Too much liquid can make the cake soggy, but a little juice will not hurt. However, when in doubt, drain well. The pineapple will provide enough moisture to the cake, as well as the bananas.
-
- Grate fresh carrots by hand: Pre-shredded ones are too dry and don’t blend into the batter. It only takes one to two carrots to get a cup, and I always add extra carrots.
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