Carrot Pineapple Cake I Recipe
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Carrot Pineapple Cake I

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

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (221)

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 329 | Total Fat: 19.1g | Cholesterol: 42mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 15, 2007 by WileyP Supporting Member (Click to learn more about Supporting Membership)  view full review
Understand that my baking skills are extremely limited. On the other hand, after having a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 10, 2003 by 1KRISTEN1   view full review
This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 13, 2005 by Kevin R.   view full review
A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 21, 2004 by NOWARRIES   view full review
I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jun. 21, 2003 by MONIQUEB   view full review
Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 7, 2003 by Amber   view full review
Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 29, 2004 by DARK89   view full review
This was an excellent moist cake. I reduced the oil by a 1/4 cup and added a jar of carrot...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 10, 2005 by yonismom   view full review
this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jun. 28, 2003 by DEATRICH81   view full review
Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 10, 2003 by 01COOKIE   view full review
This was a lot easier to make than I thought it would be. I got praise from everyone that...

 

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