Carrot Cake With Pineapple

moist carrot cake with pineapple and cream cheese frosting
Diana Rattray
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 12 to 16 Servings
Ratings (52)

This carrot cake recipe includes coconut, pineapple, shredded carrots, and walnuts. The cake is baked in a single layer in a rectangular pan, an easy and delicious cake.

The cake is finished with a smooth, creamy cream cheese frosting and chopped pecans or walnuts. Or garnish the frosted cake with toasted coconut.

What You'll Need

  • Carrot Cake
  • 2 cups all-purpose flour, 9 ounces
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (about 3 to 4 medium carrots)
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1 cup sweetened flaked coconut
  • 1 cup chopped walnuts or pecans, divided
  • Cream Cheese Frosting
  • 4 tablespoons butter, room temperature
  • 1 package (8 ounces) cream cheese, softened
  • 3 1/2 cups confectioners' sugar, or about 1 pound
  • 1 1/2 teaspoons vanilla extract

How to Make It

Prepare the Cake

  1. Heat the oven to 350 F.
  2. Grease and flour a 9-by-13-by-2-inch baking pan.
  3. In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, and nutmeg; stir to blend thoroughly.
  4. Add the eggs, vegetable oil, shredded carrots, and 2 teaspoons of vanilla; beat until well blended.
  5. Stir in the well-drained pineapple, the coconut, and 1/2 cup of the chopped walnuts or pecans.
  6. Pour the batter into the prepared baking pan.
  1. Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  2. Place the pan on a rack to cool completely.

Make the Frosting

  1. In a mixing bowl with an electric mixer, beat the butter and cream cheese together until smooth and creamy. With the mixer on low speed, gradually beat in the confectioners' sugar. Add the vanilla and beat on high speed until smooth and creamy.
  2. Frost the cooled cake with cream cheese frosting and sprinkle with the remaining chopped nuts. Lightly press the nuts into the frosting.

Expert Tips

  • Omit the nuts and garnish the frosted cake with toasted coconut, if desired.

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