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Carrot Pineapple Cake

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!


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


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.

Carrot Pineapple Cake

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