Pineapple Coconut Carrot Cake
A moist oil based sheet cake with carrots, crushed pineapple, coconut, and cinnamon, topped with cream cheese icing.
Equipment
- Nine by thirteen inch baking pan
- Large mixing bowl
- Whisk
- Box grater
- Electric mixer
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda plus 1/2 tsp more
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 cup vegetable oil
- 4 large eggs beaten
- 2 cup granulated sugar
- 1 cup shredded coconut sweetened
- 2 cup freshly grated carrots
- 8 oz crushed pineapple one can, well drained
- ½ cup chopped walnuts optional
- 8 oz cream cheese softened, for the icing
- ¼ cup unsalted butter softened
- 2 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a nine by thirteen inch pan.
- Wet. Whisk the sugar, oil, and eggs until smooth.
- Dry. Stir in the flour, salt, baking soda, baking powder, and cinnamon.
- Fold. Fold in the carrots, pineapple, coconut, and walnuts and pour into the pan.
- Bake. Bake forty to forty five minutes, cool, then spread with cream cheese icing.
Notes
Substitutions: Applesauce replaces half the oil, and unsweetened coconut replaces sweetened.
Tips: Drain the pineapple well and cool the cake before icing.
Storage: Four days refrigerated or two months frozen.
Nutrition does not include the optional walnuts and is calculated for one slice with icing.