Carrot Cake with Pineapple

Carrot Cake with Pineapple
Carrot Cake with Pineapple
Carrot Cake with Pineapple

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 2

    cups sugar

  • 1/2

    teaspoon salt

  • 1

    teaspoon baking soda

  • 2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 3

    eggs

  • 1 1/2

    cups vegetable oil

  • 2

    cups finely grated carrots (ab 3-4 med. carrots)

  • 2

    teaspoons vanilla extract

  • 1

    can (8 ounces) well drained crushed pineapples

  • 1

    cup shredded coconut

  • 1

    cup chopped walnuts or pecans, divided

  • cream cheese frosting

Directions

1. In a mixing bowl, combine dry ingrediants, stir to blend. Add eggs, oil, carrots and vanilla. Beat until well blended. Stir in pineapple, coconut and 1/2 cup of walnuts. 2. Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 for 50- 60 minutes, or until a wooden pick in center comes out clean. 3. Place cake on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining nuts, pressing into frosting lightly.

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