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Carrot Cake with Pineapple and Coconut

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 18
Calories: 403 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350℉. Beat eggs well; then add the next seven ingredients and beat well until smooth.
  2. Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
  3. Line the bottom of the 9 inch pans with parchment paper. Spray non stick cooking spray on the parchment and sides of the pans.
  4. 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.
  5. 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.
  6. 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.
  7. Place second cake on top of the frosting layer to make a double layer cake.
  8. Frost sides and top of the cake making any kind of fun swirl or designs.
  9. Sprinkle with chopped nuts (optional).
Cream Cheese Frosting:
    Cup of Yum
  1. 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.
  2. Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
  3. 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

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

% 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.