• Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  •  
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutritional Information

Amount Per Serving  Calories: 329 | Total Fat: 19.1g | Cholesterol: 42mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pineapple Cake I Servings Per Recipe: 24 Amount Per Serving Calories: 329

  • Total Fat: 19.1g
  • Cholesterol: 42mg
  • Sodium: 288mg
  • Total Carbs: 37.6g
  •     Dietary Fiber: 1.3g
  • Protein: 3.6g