This carrot cake recipe with pineapple and walnuts tastes moist and wholesome. It is topped with a fluffy cream cheese frosting.
Ingredients
- all-purpose flour: 2 cups
- ground cinnamon: 2 tsp
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- ¾ cups white sugar: 1 piece
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- carrots: 2 cups (shredded)
- flaked coconut: 1 cup
- walnuts: 1 cup (chopped)
- pineapple: 1 can (8 ounce can, drained, crushed)
- cream cheese: 1 pack (8 ounce pack)
- butter: 0.25 cup (softened)
- confectioners' sugar: 2 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
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To make the cake: Mix together flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
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To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until creamy.
