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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.
Course
Dessert
Cuisine
American
Keyword
cake, carrots, cream cheese, holidays, pineapple
Prep Time
15
minutes
Cook Time
1
hour
Cooling Time
45
minutes
Total Time
2
hours
Servings
15
pieces
Calories
706
kcal
Author
Stephanie Lynch
Equipment
Mixing Bowls - Stainless Steel
Whisk - Wire
Box Grater
Glass Baking Dish
Electric Mixer
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:
1
piece
|
Calories:
706
kcal
|
Carbohydrates:
80
g
|
Protein:
6
g
|
Fat:
42
g
|
Saturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
245
mg
|
Potassium:
268
mg
|
Fiber:
3
g
|
Sugar:
62
g
|
Vitamin A:
3329
IU
|
Vitamin C:
19
mg
|
Calcium:
68
mg
|
Iron:
2
mg