Carrot Pineapple Cake I

Carrot Pineapple Cake I

332

"The carrots and pineapple work together to keep this cake moist and wholesome."

Ingredients

1 h 15 m {{adjustedServings}} servings 329 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  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 wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
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Reviews

332
  1. 414 Ratings

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Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general...

This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The icing really makes it. Tip - make sure you stir in the ingredients by hand as suggested. Do not use an...

A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half of the oil and added yellow raisins. The cake, and frosting, were perfect.