Carrot Cake with Pineapple and Coconut
User Reviews
4.9
84 reviews
Excellent
Carrot Cake with Pineapple and Coconut
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This Classic Carrot Cake is perfectly moist and delicious, with fluffy cream cheese frosting, a true classic recipe passed down in our family for years. If you're looking for the perfect carrot cake, look no further!
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Ingredients
- 3 eggs
- 2 cups flour
- 2 cups sugar
- 1 1/4 cups vegetable oil coconut oil works great too
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup shredded coconut
- 1 cup nuts walnuts or pecans chopped
- 1 cup crushed pineapple drained
- 2 cups carrot shredded
Cream Cheese Frosting:
- 8 ounces cream cheese -softened
- 8 tablespoons butter or margarine-softened
- 6 cups powdered sugar
- 1½ teaspoon vanilla
- Splash of milk optional for consistency
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Instructions
- Preheat oven to 350℉. Beat eggs well; then add the next seven ingredients and beat well until smooth.
- Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
- Line the bottom of the 9 inch pans with parchment paper. Spray non stick cooking spray on the parchment and sides of the pans.
- Divide batter into two equals amounts and pour into prepared baking pans. Bake for 35-40 minutes. Insert a toothpick and see if it comes out clean to tell if the cakes are done.
- Allow the cakes to rest for 5 minutes in the pan, then using a butter knife go around the edge of the cake before removing from the pans. Allow cakes to cool on a wire rack completely before frosting.
- Trim off any dome shape from the top of the cake then spread with about 1 cup of the cream cheese frosting for the middle layer.
- Place second cake on top of the frosting layer to make a double layer cake.
- Frost sides and top of the cake making any kind of fun swirl or designs.
- Sprinkle with chopped nuts (optional).
Cream Cheese Frosting:
- In a stand mixer (a hand mixer works fine) using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
- Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
- If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.
Notes
- Use parchment paper or spray with baking spray. You can use round cake pans, a 9x13 pan, cupcake tins, a bundt pan, etc. Increase the baking time to 50 minutes when baking this cake in a 9x13 dish and only make half the frosting.
- Use parchment paper or spray with baking spray. You can use round cake pans, a 9x13 pan, cupcake tins, a bundt pan, etc.
- Increase the baking time to 50 minutes when baking this cake in a 9x13 dish and only make half the frosting.
- Make sure the oven is completely preheated before you put the cake in the oven.
- Make sure the oven is completely preheated before you put the cake in the oven.
- Check your baking time, and then use a toothpick to see if it comes out clean. If it does, the cake is done!
- Check your baking time, and then use a toothpick to see if it comes out clean. If it does, the cake is done!
- Cool on a wire rack before frosting.
- Cool on a wire rack before frosting.
Nutrition Information
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Calories
403kcal
(20%)
Carbohydrates
69g
(23%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
348mg
(15%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
55g
(110%)
Vitamin A
2600IU
(52%)
Vitamin C
3.8mg
(4%)
Calcium
32mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 348mg | 15% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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