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Carrot Pineapple Cake I

SUBMITTED BY: Linda  PHOTO BY: Food Fan 

"The carrots and pineapple work together to keep this cake moist and wholesome."
Carrot Pineapple Cake I Recipe
RECIPE RATING:
This recipe has been rated 137 times with an average star rating of 4.7
Read Reviews (113)
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 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
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on feb. 15, 2007 by WileyP 
Understand that my baking skills are extremely limited. On the other hand, after having a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on dec. 10, 2003 by 1KRISTEN1 
This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 13, 2005 by Kevin R. 
A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on aug. 21, 2004 by NOWARRIES 
I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jun. 21, 2003 by MONIQUEB 
Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 7, 2003 by Amber 
Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on aug. 29, 2004 by DARK89 
This was an excellent moist cake. I reduced the oil by a 1/4 cup and added a jar of carrot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jun. 28, 2003 by DEATRICH81 
Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on aug. 10, 2005 by yonismom 
this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on dec. 10, 2003 by 01COOKIE 
This was a lot easier to make than I thought it would be. I got praise from everyone that... MORE

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Nutritional Information
Carrot Pineapple Cake I

Servings Per Recipe: 24

Amount Per Serving

Calories: 331

  • Total Fat: 19.4g
  • Cholesterol: 42mg
  • Sodium: 289mg
  • Total Carbs: 37.6g
  •     Dietary Fiber: 1.2g
  • Protein: 3.6g

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