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–+ servings

Carrot Cake with Pineapple and Coconut

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 can (20 oz) crushed pineapple in juice
  • 2 cups grated fresh carrots
  • 1 cup unsweetened coconut flakes
  • 1 tsp vanilla extract
  • 1 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Create a well in the center of your dry ingredients.
  5. Add eggs, oil, crushed pineapple (with juice), grated carrots, coconut flakes, and vanilla extract.
  6. Stir until just combined—don’t overmix!
  7. Divide the batter evenly between prepared pans.
  8. Bake in preheated oven for 25-30 minutes until golden brown.
  9. Check doneness by inserting a toothpick; it should come out clean.
  10. While cakes cool, mix softened cream cheese with butter until creamy.
  11. Gradually add powdered sugar and vanilla until smooth.
  12. After cooling completely, place one cake layer on a serving plate.
  13. Spread frosting generously between layers and on top.
  14. Add additional coconut flakes for decoration if desired.

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