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Pineapple Carrot Cake


2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 and 3/4 cups granulated sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups shredded carrots
1 cup flaked coconut
1 cup coarsely chopped walnuts
1 can ( 8 and 1/4 ounces) crush pineapple (drained)


Grease a 13 x 9 x 2 inch baking pan. Dust lightly with flour; tap out excess. Sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in order: sugar, oil, eggs and vanilla. Beat mixture until smooth. Stir in carrots, coconut, walnuts and pineapple until all is well blended. Pour into prepared pan. Bake in a 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip. (Center will sink slightly). Cool completely in pan on wire rack. Spread with Cream Cheese Frosting. Store in refrigerator.

Cream Cheese Frosting:
Beat 1 package (3 ounces) softened cream cheese with 1/4 cup (1/2 stick) softened butter in a medium-size bowl. Beat in two cups sifted powdered sugar with 1/2 teaspoon vanilla. Add two teaspoons milk, if necessary, to make frosting of spreading consistency. Make enough for top of one 13 x 9 x 2 inch cake.