Description
A cozy and comforting carrot cake filled with flavors of pineapple, walnuts, and a rich cream cheese frosting, perfect for sharing with loved ones.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- 1 cup shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix the grated carrots, crushed pineapple, granulated sugar, brown sugar, vegetable oil, and eggs together.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the walnuts and shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Beat the cream cheese and butter together until smooth, gradually adding powdered sugar and vanilla extract.
- Spread the cream cheese frosting over the cooled carrot cake and enjoy!
Notes
This cake is forgiving and can be adapted with different nuts or ingredients. Store refrigerated with plastic wrap for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, baking, family recipe