Pineapple Carrot Cake Cake: Recipe

Name: Pineapple Carrot Cake Cake:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PINEAPPLE CARROT CAKE; Cake:; 2 cups all-purpose flour; 1/2 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 grated carrots; 1 cup flaked coconut; 1 cup chopped walnuts; 1 (8 ounce) can crushed pineapple, drained; Frosting:; 1 (8 ounce) package cream cheese; 1/4 cup butter, softened; 2 cups confectioners' sugar; few drops vanilla extract or rum

Servings: persons

PINEAPPLE CARROT CAKE
Cake:
2 cups all-purpose flour
1/2 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 grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum

1
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
2
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
3
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
4
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
5
Bake at 350u00b0F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
6
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.

2033

kcal

Calories

107

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: PINEAPPLE CARROT CAKE, Cake:, 2 cups all-purpose flour, 1/2 teaspoons baking soda, and more.

Yes, Pineapple Carrot Cake Cake: falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Carrot Cake Cake:

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