Pineapple-Carrot Cake

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If you love traditional carrot cake, then you should bake this wonderful pineapple-carrot cake. The pineapple gives the cake plenty of sweetness!

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Chicago

Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 1/2 C. sugar
  • 1 C. vegetable oil
  • 3 lg. eggs
  • 2 C. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 3 C. shredded carrots
  • 1 8-oz. can crushed pineapple, drained
  • 1/2 C. flaked or shredded coconut
  • 1 C. coarsely chopped nuts
  • cream cheese frosting

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Directions

Heat oven to 350 degrees. Grease bottom and sides of one 13 X9-inch pan with shortening; lightly flour.

In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in carrots, pineapple, coconut and nuts. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack. Cool for about 1 hour.

Frost with cream cheese frosting. Store covered in refrigerator.

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