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Carrot Pineapple Cake I

"The carrots and pineapple work together to keep this cake moist and wholesome."
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1 h 15 m servings 329 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 432
  1. 533 Ratings

Most helpful positive review

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...

Most helpful critical review

I modified this recipe by substituting 1/2 cp. of oil for 1/2 cp. lowfat buttermilk. I also added an extra teaspoon of baking powder. The results were just as tasty.

Most helpful
Most positive
Least positive

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.

I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of shredded carrots, and doubled the cream cheese frosting. It didn't sink (mixed with wooden spoon) ...

Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the oil--so I substituted 2/3 cup applesauce and used only 1/3 cup oil. It turned out great! Next time I ...

Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was so moist that it cracked while I was icing it. I would definetly make it in the suggested 9x13 pan n...

this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you might see can only mean the cake was not done it thank you Linda!!!!!!!!

Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the kids. I did leave out the coconut, only because some do not prefer that, and I did increase the amo...

This was an excellent moist cake. I reduced the oil by a 1/4 cup and added a jar of carrot baby food. It was fabulous. Extremely moist. I frosted it with the whipped cream cream cheese frosting ...