Moist, spiced carrot cake with pineapple juice, topped with cream cheese frosting and toasted coconut.
Mauritian carrot cake is less heavy than Western versions, lightened with pineapple juice and coconut. The warm spices — cinnamon, nutmeg, and ginger — reflect Indian influences, while the toasted coconut topping is purely island style. It's a beloved dessert at family gatherings and celebrations.
Serves 8
Sift flour, baking powder, cinnamon, nutmeg, ginger, and salt into a bowl.
Whisk eggs with sugar until light. Add coconut oil and pineapple juice.
Fold dry ingredients into wet ingredients. Fold in grated carrots gently.
Pour into a greased 9-inch pan. Bake at 180°C (350°F) for 30-35 minutes until a toothpick comes out clean.
Cool 10 minutes in pan. Turn out and cool completely. Frost with cream cheese icing and top with toasted coconut.
Don't overmix the batter or the cake will be dense.
Pineapple juice adds moisture and a subtle tropical flavor.
Toast the coconut lightly for more flavor.
Add walnuts or pecans to the batter
Use crushed pineapple instead of juice for extra moisture
Top with a light glaze instead of cream cheese frosting
Keeps 3-4 days in an airtight container at room temperature. Refrigerate if frosted with cream cheese.
Carrot cake became popular in Mauritius during the 1970s, adapted with local tropical ingredients like coconut and pineapple, making it distinctly different from its Western cousins.
The pineapple juice is key for moisture. Make sure you're using fresh juice and not canned with added sugar.
Use a vegan egg substitute (flax or appleseed). The texture will be slightly different.
Per serving · 8 servings total
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