Description
A moist carrot cake loaded with pineapple, coconut, and warm spices, topped with a tangy cream cheese frosting.
Ingredients
Scale
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup shredded carrots
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 8 ounces crushed pineapples, drained
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl beat the eggs, then stir in buttermilk, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just incorporated.
- Fold in shredded carrots, crushed pineapple, and shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy frosting forms.
- Spread the frosting over the cooled cake and slice to serve.
Notes
For extra moisture, you can add an additional 1/4 cup pineapple juice to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, cream cheese frosting, dessert