Pineapple Carrot Cake - Reviews (Page 2) - 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 18 · #18730

stefanie says:

I added a little more pineapple to this recipe and put in the sweetened condensed milk about halfway during the baking process into the batter and it was so moist and sweet. My family loved it!!

· Nov 28 · #14604

Mikki says:

I made this cake and I followed the recipe exact, down to the bake time and temp. But my cake turned out a little dry. The flavor was good, but I think baking it 45 minutes at 350°F. is a little too long at least with my electric oven. I'm going to try it again, but next time I'm going to bake it for 35-40 minutes and see if it turns out right. Keeping my fingers crossed!!!

· Nov 13 · #11669

keith says:

I love carrot cake and i make it all the time but this is the best every body loves it even the kids thank you so much for the recipe :)

· Nov 11 · #11418

jcm says:

We are going to try and make this recipe in an oversized cupcake version (in pan that bakes top and bottom separately. Sounds delicious! If anyone has any experience making it this way please pipe in. This is for our son's 1st birthday!

· Nov 2 · #10167

novlette says:

This cake was easy and great.

· Sep 16 · #4036

Pang says:

NO words to describe this.. It is the easiest recipe for a delicious pineapple carrot cake!! This was the first time for me baking this kind of cake.. I love it so does everyone at my house. ^_^ Thanks CM!!

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