Carrot Pineapple Cake
A moist and comforting cake that combines tropical pineapple and warm spices, topped with a creamy frosting—perfect for celebrations or cozy desserts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 can crushed pineapple, drained (8 ounces)
Frosting
- 8 oz cream cheese softened to room temperature
- ¼ cup butter softened to room temperature
- 2 cups confectioners' sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until smooth.
- Fold in shredded carrots, coconut, walnuts, and drained pineapple.
- Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
- Allow cake to cool completely before frosting.
- Beat cream cheese and butter until smooth. Add confectioners' sugar and beat until creamy. Spread frosting over cooled cake. Slice and serve.
Notes
Serve slices slightly chilled or at room temperature. Pair with coffee or iced tea. For a fresh contrast, serve with a crisp salad. Toasted coconut flakes, chopped walnuts, or a dusting of cinnamon make great garnishes. Drain the pineapple well to avoid a soggy batter. Use room-temperature eggs and cream cheese for better mixing.