Carrot Pineapple Cake

This carrot cake recipe with pineapple, walnuts, and coconut is made in one bowl, bakes up deliciously moist, and is topped with cream cheese frosting.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 329 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup flaked coconut
• 2 cups confectioners' sugar
• 1 cup vegetable oil
• 1 (8 ounce) package cream cheese
• 2 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 3 large eggs
• 0.25 cup butter, softened
• 1.75 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 2

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.)

Step 3

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.

Step 4

To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until creamy.