Carrot Pineapple Cake
This deliciously moist carrot pineapple cake is made with shredded carrots, pineapple, and walnuts, perfect for any occasion.
Equipment
- mixing bowl
- 9×13-inch pan
- Oven
- whisk
Ingredients
Carrot Pineapple Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1.75 cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 can (8 ounces) crushed pineapple drained
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese
- 0.25 cup butter softened
- 2 cups confectioners' sugar
Instructions
Preparation
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- To make the cake: Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
- To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until smooth and creamy. Spread frosting on top of cooled cake. Slice into squares and enjoy!
Notes
This cake is fantastic served with a cup of coffee or tea.
Nutrition
Serving: 1sliceCalories: 329kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 6gCholesterol: 39mgSodium: 288mgPotassium: 106mgFiber: 1gSugar: 28gVitamin C: 2mgCalcium: 36mgIron: 1mg
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