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Carrot Pineapple Cake

Name: Carrot Pineapple Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 24 servings
Ingredients: 2 cup all-purpose flour; 2 teaspoon ground cinnamon; 2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1.75 cup white sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 cup carrots; 1 cup flaked coconut; 1 cup walnuts; 1 can pineapple; 1 package cream cheese; 0.25 cup butter; 2 cup confectioners' sugar

24 servings

This carrot cake recipe with pineapple, walnuts, and coconut is made in one bowl, bakes up deliciously moist, and is topped with cream cheese frosting.

Ingredients

all-purpose flour
2 c
ground cinnamon
2 tsp
baking soda
2 tsp
baking powder
1 tsp
salt
1 tsp
white sugar
1 ¾ c
vegetable oil
1 c
eggs
3 large
vanilla extract
1 tsp
carrots
2 c
flaked coconut
1 c
walnuts
1 c
pineapple
1 can
cream cheese
1 package
butter
¼ c
confectioners' sugar
2 c

Directions

1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2
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.
3
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.)
4
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!

Carrot Pineapple Cake

75 min24 servings329 cal

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