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

· 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!!

· Nov 2 · #10167

novlette says:

This cake was easy and great.

· 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 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 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!!!

· 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!!

· 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.

· 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.

· Mar 7 · #29557

Annette (California) says:

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

· 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.

· 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.

· 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.

· 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

· Oct 3 · #47181

Ems (United Kingdom) says:

AmaZing! What a cake, mmmmm.

· 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!

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