Carrot Cake with Pineapple Filling and Cream Cheese Frosting
Try this delicious recipe for carrot cake with a pineapple filling and cream cheese frosting. The pineapple adds flavor and character.
Servings 15 pieces
Calories 706kcal
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 cups granulated sugar
- 1 1/2 cups oil
- 4 eggs
- 20 oz pineapple crushed
- 2 cups carrots grated
- 4 oz flaked coconut 1 1/2 cups
- 1/2 cup walnuts chopped, optional
Frosting
- 4 cups powdered sugar
- 8 oz cream cheese softened
- 1 stick butter softened
- 2 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350F
- In a large mixing bowl, whisk the flour with baking powder, baking soda, cinnamon, and sugar
- Beat in the oil and eggs
- Add the pineapple, carrots, coconut, and walnuts and blend until mixed
- Pour in a 9x13 baking pan and bake for 60 minutes
- The cake will get very dark on top, but you need to make sure it doesn't wiggle at all in the middle
Frosting
- Combine cream cheese and butter with an electric mixer
- Slowly add the powdered sugar and vanilla and stir until smooth
- Spread the frosting over the entire cake once it's cooled
- Store the cake in the refrigerator and serve cold
- Garnish with chopped nuts, extra coconut, or shredded carrot as desired
Nutrition
Serving: 1piece | Calories: 706kcal | Carbohydrates: 80g | Protein: 6g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 245mg | Potassium: 268mg | Fiber: 3g | Sugar: 62g | Vitamin A: 3329IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 2mg