Description
The carrots and pineapple work together to keep this cake moist and wholesome.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ¾ 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
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Make cake: Mix together flour
- cinnamon
- baking soda
- baking powder
- and salt in a large bowl. Make a well in the center and add sugar
- oil
- eggs
- and vanilla. Mix with a wooden spoon until smooth. Stir in carrots
- coconut
- walnuts
- and pineapple. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
- Make frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners’ sugar; beat until creamy.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 24