Description
A moist cake featuring carrots, pineapple, and nuts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 1 cup shredded coconut
- Cream cheese frosting ingredients (not listed here)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Notes
- For best results, drain the crushed pineapple well before adding it to the batter.
- You can toast the coconut lightly before adding it for extra flavor.
- Use pecans or walnuts, depending on your preference.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: carrot cake, pineapple cake, Hawaiian cake, moist cake, nuts, coconut