Description
A warm, moist carrot cake loaded with fresh carrots, crushed pineapple, and topped with rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 1 cup shredded coconut
- 2 cups sugar
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 1/2 cup walnuts (optional)
- 2 cups freshly grated carrots
- 1 can crushed pineapple, well-drained
- 1 package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs until well combined.
- Blend in all the dry ingredients—flour, salt, baking soda, baking powder, and ground cinnamon—until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
- Pour the batter into a greased 9×13 pan or muffin tins.
- Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before applying the frosting.
- For the frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
- Once the cake has cooled, spread the cream cheese frosting generously over the top.
Notes
For serving, sprinkle with extra coconut or walnuts, and pair with whipped cream or ice cream.