Pineapple Carrot Cake

Updated: Mar 4


Cake:

2 cups flour

½ tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 ¾ cup sugar

1 cup vegetable oil

3 eggs

1 tsp vanilla extract

2 cup grated carrots

1 cup flaked coconut

1 cup chopped walnuts

1 8oz can crushed pineapple


Frosting:

2 8oz packages of cream cheese, softened

½ cup butter, softened

4c confectioner’s sugar

½ tsp vanilla


Preheat the oven to 350°.


Peel and grate the carrots.


Sift the flour, baking soda, baking powder and salt together over a large bowl. Add the cinnamon.


In a small bowl beat the eggs and the sugar. Add to the flour mixture and blend well. Add the oil and the vanilla and beat for 1 minute.


With a wooden spoon add the carrots, coconut, pineapple and walnuts; mix well. Turn the batter into 2 buttered and floured cake pans. Bake for 45 minutes or until the cake is no longer moist in the center and it begins to pull away from the edges of the pan. Remove from the oven and cool.


Beat the cream cheese and butter with ½ tsp vanilla extract. Gradually add in the confectioner’s sugar until the frosting is a spreadable consistency.


Frost the cake while slightly warm.







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