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Carrot Pineapple Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
One-bowl carrot cake with pineapple, walnuts, and coconut, irresistibly moist and topped with creamy frosting.
Ingredients:
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1.75 cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 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
  • 0.25 cup butter, softened
  • 2 cups confectioners' sugar
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9x13-inch pan by greasing and flouring it.
  • For the cake batter, combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Create a hole in the middle and add sugar, oil, eggs, and vanilla. Stir until smooth using a wooden spoon. Fold in carrots, coconut, walnuts, and pineapple. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for about 45 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting. Note: The center of the cake may slightly sink as it cools.
  • In a mixing bowl, blend cream cheese and butter until smooth. Gradually mix in confectioners' sugar until creamy.

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