Description
A moist and fluffy cake that blends shredded carrots and crushed pineapple with warm spices, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8-ounce) can crushed pineapple, drained
- 8 oz cream cheese
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a large mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center and add sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Fold in shredded carrots, coconut, walnuts, and drained pineapple.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth, then gradually add confectioners’ sugar until fluffy.
- Spread the frosting over the cooled cake, slice, and serve.
Notes
For a healthier twist, consider low-sugar or dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg