Pineapple Carrot Cake - Recipe

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PINEAPPLE CARROT CAKE

This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.

Cake:

2 cups all-purpose flour
1/2 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 grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 oz.) can crushed pineapple, drained

Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.

Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)

Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13-inch pan.

Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).

Frosting:

1 (8 oz.) package cream cheese
4 tbsp. (1/2 stick) butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum

To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.

Submitted by: CM

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recipe reviews
Pineapple Carrot Cake

· Dec 7 · #186514

Lisa Gray (New Jersey) says:

I've made this many times as 2 (8-inch) round layers and adjusted the baking time. I'm wondering if I could use 2 (6-inch) rounds and how to adjust bake time and temperature if needed. Any help would be appreciated. Lisa

· Oct 4 · #173747

Dani (Minnesota) says:

I made two of these cakes last week and they were a huge hit with my family and the neighbors I shared some with. One of the neighbor boys loved it so much I made a whole one for his family and they said it was the best cake they ever ate. A new family favorite.

· Nov 19 · #133470

Bec (Colorado) says:

Has anyone made this in a Bundt cake pan?

· Oct 18 · #131995

Pat McLemore (Texas) says:

For a more moist cake DO NOT drain the pineapple, use juice and all. Have been doing this for years and everyone says it is the most moist and best Carrot cake they have ever eaten. Adding this juice makes this recipe/cake a 5 star.

· Feb 17 · #121395

Sherri Annas (North Carolina) says:

This has to be the best carrot cake I have ever ate. I read one of the comments below, and it said to soak the carrots in brown sugar for an hour. This was the best tip i have ever used, it really makes a difference.

· Apr 24 · #99486

Nisa (New Zealand) says:

its really nice and pretty xo

· Apr 21 · #66962

Ginger (Michigan) says:

I made this cake as a sugar free dessert using Splenda. It was the best cake I've ever made! To make this more diabetic friendly I used part applesauce part oil. I also used Splenda in place of confectioners sugar to make the frosting. For people with diabetes this one is great!

· Oct 3 · #47181

Ems (United Kingdom) says:

AmaZing! What a cake, mmmmm.

· Jun 23 · #38155

Kit (California) says:

I made this cake for a potluck at work. Co-workers described it as "orgasmic" It was a rather good piece of cake, esp with a whipped butter cream cheese frosting

· May 17 · #34999

Lorna (Canada) says:

Everyone loves this cake! I have reduced the sugar to 1 1/4 cups and add enough of the pineapple juice to fill the measuring cup to 1 cup including the pineapple. Makes a very nice moist cake. For a layer cake it uses 3 8-inch pans or 2 8-inch and 6 muffins.

· Apr 3 · #31936

Toni (Arizona) says:

The secret to this cake and any other carrot cake is to soak the shredded carrots in brown sugar for about an hour. Use about 1/4 of a cup for each cup of carrots. Just lower the white sugar by the amount added. For this recipe I would only add 1-1/4 c white sugar.

· Mar 18 · #30514

Lori (Colorado) says:

Instead of using oil I will use 1/4 cup oil and 3/4 cup applesauce, I have done this before and it adds to the moisture in the cake. However, to accomodate that, 1/4 cup more flour is probably needed. Pecans are so expensive now I will use almonds.

· Mar 7 · #29557

Annette (California) says:

If you wanted a layer cake, would you use 2 - 8 inch pans?

· Feb 22 · #28722

Janice Seals (California) says:

Made for a church group and everyone loved it. However,it's easier if, in Cuisinart, you mix oil, eggs, vanilla, soda, baking powder, salt and cinnamon (ie all the liquids & seasonings), then add carrots in 2" pieces through feed tube and process until the pieces are almost small enough-then add coconut and walnuts. Give it a couple bursts, then add pineapple and flour with a couple more bursts. I made a double batch, added 1/2 cup chopped cranberries and 1/2 t. more baking soda. Took 1 hr. 45 min to bake.

· Feb 10 · #27649

Marge (Pennsylvania) says:

Fantastic! I made with fresh pineapple and accidentally forgot the cinnamon. It was delicious - very moist, not too sweet. It's the best of everything - easy, delicious and somewhat nutritious.

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