Who doesn't love carrot cake? It's got plenty of flavors and it's not too heavy or rich. Plus, the cream cheese frosting is always a crowd favorite. This carrot pineapple cake recipe is just as delicious as it sounds.
This recipe is a variation on the classic carrot cake. It's moist and flavorful, with a pineapple cream cheese frosting that goes down smooth. The ginger in the frosting compliments the natural sweetness of the carrot cake perfectly. I highly recommend serving this cake alongside some vanilla ice cream - it makes a delicious combination!
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 ounces) can crush pineapple, drained
1 (8 ounces) package cream cheese
¼ cup butter softened
2 cups confectioners' sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Step 2
Mix flour, baking soda, baking powder, salt, and cinnamon. 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.
Step 3
Pour into a 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow cooling.
Step 4
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioner's sugar and beat until creamy.