Description
This moist and flavorful carrot pineapple cake combines shredded carrots, crushed pineapple, coconut, and walnuts for the perfect bite, all topped with a rich cream cheese frosting.
Ingredients
Cake:
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ¾ 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 (8 ounce) can crushed pineapple, drained
Frosting:
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners’ sugar
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt.
3. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.
4. Stir in carrots, coconut, walnuts, and pineapple until well incorporated.
5. Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely before frosting.
7. In a mixing bowl, beat cream cheese and softened butter until smooth.
8. Add confectioners’ sugar and continue to beat until creamy and fluffy.
9. Spread frosting evenly over the cooled cake.
10. Slice into squares and serve.
Notes
For best texture, refrigerate the cake overnight before serving.
Use freshly grated carrots for more moisture.
This cake can also be baked in two 9-inch round pans if you prefer a layer cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: carrot pineapple cake, carrot cake with pineapple, easy moist carrot cake, cream cheese carrot cake, tropical carrot cake