Carrot Cake With Pineapple Cream Cheese Frosting

8
Servings
20m
Prep Time
35-40m
Cook Time
55m
Ready In


"I make this cake a day or two before eating. Be careful not to over bake. This comes from Farmhouse Rules. Don't be afraid of the amount of cinnamon! It works."

Original recipe yields 8 servings
OK
  • CAKE
  • FROSTING

Nutritional

  • Serving Size: 1 (399.7 g)
  • Calories 1510
  • Total Fat - 71.3 g
  • Saturated Fat - 22.7 g
  • Cholesterol - 169.9 mg
  • Sodium - 631.2 mg
  • Total Carbohydrate - 211.7 g
  • Dietary Fiber - 6.3 g
  • Sugars - 141.8 g
  • Protein - 15.2 g
  • Calcium - 299.7 mg
  • Iron - 3.5 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.2 mg

Step 1

For the cake: Preheat oven to 350F and grease two 9" round cake pans or 9x13 pan with the butter.

Step 2

In a large bowl, add the sugar, oil, brown sugar and eggs and mix together.

Step 3

Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.

Step 4

Pour the batter into prepared pan(s)and place on a baking sheet.

Step 5

Bake until toothpick comes out clean, about 35-40 minutes.

Step 6

Place cake on cooling rack for about an hour to completely cool.

Step 7

For the frosting:

Step 8

Beat together the cream cheese, confectioners' sugar, butter and pineapple juice until smooth and incorporated.

Step 9

Frost cake(s)as usual.

Tips & Variations


No special items needed.

Related

Sheri

I had a few friends in for a visit and wanted to make something to serve. This cake was perfect. Everyone loved it! The frosting was extra yummy and added to the deliciousness of the cake. I think I used about 1/4 cup more nuts then called for but it just made it taste all the better!

review by:
(19 Mar 2018)