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Carrot Pineapple Cake I Recipe

Recipe by: 106a802496d678ba

"The carrots and pineapple work together to keep this cake moist and wholesome."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • 2Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • 3Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • 4To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 24 servings
  • 329 cals
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    329
    16%
  • Fat:
    19.1
    29%
  • Carbs:
    37.6
    12%
  • Protein:
    3.6
    7%
  • Cholesterol:
    39
    13%

Based on a 2,000 calorie diet

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