Carrot Pineapple Coconut Cake Tartlets

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This Carrot Pineapple Coconut Cake Tartlets is deliciously moist and brimming with raisins, pineapple, coconut, and walnuts!

Carrot Cake Cupcake Recipe

I haven’t had real good luck with making carrot pineapple cookie sheet cake bars! The 4-layer one I made a few months ago was so dry that I had to demolish it and re-cycle it into ‘Carrot Cake Rum Balls’ which, by the way……were quite delicious as well as compellingly gorgeous—simple bite sizes of ethereal love drizzled with chocolate ganache and caramel.

Recipe for Carrot Cupcake

When I decided to re-enter the carrot cake pineapple date nut waffles, I decided to seek some input from foodies on Facebook who are most certainly more skilled than me in the baking world. I got great suggestions, everything from using silk tofu and almond flour and making it vegan or gluten-free or whether to include pineapple or not.

Carrot Cupcakes

The inspiration for this gluten-free version came from the blog Smitten Kitchen, foodie extraordinaire Mia from Mia’s Domain, and my buddy, Tonya, who sent me a great recipe from America’s Test Kitchen—true to the Bohemian spirit I combined, altered, tweaked and modified making what you see here. I did use rice flour making it gluten-free for one of my dinner guests!

Moist Carrot Cake Recipe

The inspiration for today’s recipe comes from two commonly asked questions about my homemade carrot cake pineapple date nut waffles. Is it possible to use crushed pineapple and bake it in a 913-inch pan? What is the solution?

Carrot Cake Ingredients

Since Easter is so close, I decided it was past time to start working on a pineapple carrot cake recipe. And I must admit, this recipe does not let me down. In fact, I think I prefer this recipe to my layered carrot cake recipe because it’s so much easier to produce. There’s no need to stress about leveling cakes or adorning the cake with decorations to make it look nice. It’s as simple as baking the cake, letting it cool, and then spreading cream cheese frosting on top.

Carrot Cake Cupcakes Recipe

Before whisking the eggs into the lemon pepper rustic farm veggies, they should be at room temperature. Crushed pineapple: In my carrot cake, I typically use unsweetened applesauce to add moisture and avoid making it too greasy with too much oil. I substituted a can of crushed pineapple for the applesauce in this cake, and it turned out perfectly. While the gluten-free ice cream scoop cookies does not taste like pineapple, it does have the optimal amount of moisture. Brown sugar and granulated sugar: I believe that brown sugar should be used in all carrot cakes. It not only brings more spice to the cake but also adds moisture. A win-win situation!

Carrot Pineapple Coconut Cake Tartlets

Carrot Pineapple Coconut Cake Tartlets

Yield: One 8x8 square cake or one round cake (Note:  I baked in individual tartlet pan, which made 5-6 tartlets.)

This Carrot Pineapple Coconut Cake Tartlets is deliciously moist and brimming with raisins, pineapple, coconut, and walnuts!


  • Preheat oven 350
  • 1 ½ cups rice flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp Jamaica allspice (can substitute regular allspice)
  • ½ tsp Saigon cinnamon (can substitute regular cinnamon)
  • ½ tsp cardamom
  • ½ cups dark brown sugar
  • 1 tsp vanilla
  • ½ cups canola oil
  • 2 eggs beaten
  • 1 cup grated carrots
  • 1/3 cup natural pineapple juice
  • ½ cup sweetened coconut
  • 1/3 cup currants (or raisins)
  • 2/3 cup chopped walnuts


In a large mixing bowl, combine flour, baking soda, baking powder salt, allspice, cinnamon, cardamom, and brown sugar.  Mix together.  Add vanilla, oil, eggs, and carrots and blend.  Add pineapple juice and blend.  Lastly, add coconut, currants, and walnuts and blend.

Bake in your preferred type of dish in preheated 350 ovens.  Using my individual tartlet pan, I baked for about 13-16 minutes or until a toothpick comes clean from the center.  Let cool before frosting (i.e., cream cheese frosting) or dusting with powdered sugar. You can also add some cardamom to the powdered sugar before dusting on.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


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  1. Ally, these tartlets are gorgeous!!! I always adore your presentation! I wish that I had one right now…with a cup of coffee….love! 🙂

    1. Ameee! Thank you! That’s a great compliment!! I’ll take it coming from someone as talented as you!! 🙂

  2. Yay, carrot cake is one of my favorites! I have rice flour, but haven’t worked with it much. Your carrot cake tarts look gorgeous, and I love that plate:-) Hugs, Terra

    1. Terra!! Thank you, darlin’! That plate, I luv, too…consignment! whooo hooo!! 🙂

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