Carrot and Pineapple Cake

About this recipe: This is the nicest cake I've ever cooked. I'll be cooking it for Xmas as my OH hates Xmas cake. Everyone I've ever given it to has said that it's lovely and I often get asked for the recipe. Nicest with proper carrot cake topping made with cream cheese. Variable cooking times, I just keep checking on it and do the skewer test.

chaoskay Aberdeenshire, Scotland, UK

Ingredients

Serves: 6 

  • 2 ¾ cups grated carrots
  • 2 cups flour
  • 2 cups white sugar
  • 1 ½ cups oil
  • 1 cup flaked coconut
  • ¾ cup chopped walnuts (I always say nuts are optional)
  • 4 eggs
  • 1 – 8 ounce can crushed pineapple (drain)
  • 2 ½ teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Method

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Mix together, in a small bowl, the flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix together, the sugar, oil and eggs. Add in flour mixture, mixing well. Add in carrots, pineapple, nuts and coconut and mix thoroughly. Pour into a greased and floured 9x13 cake pan. Bake in a 325º oven for approx 35 to 40 minutes, or until middle is done. Allow to cool before frosting.

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