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Carrot Cake with Pineapple

User Rating 5 Star Rating (11 Reviews)


Slice of carrot cake
//Getty Images
This carrot cake recipe includes coconut, pineapple, shredded carrots, and walnuts. The cake is baked in a single layer in a rectangular pan, an easy and delicious cake. Frost with cream cheese frosting and sprinkle with chopped nuts.


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (about 3 to 4 medium carrots)
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) well drained crushed pineapple
  • 1 cup shredded coconut
  • 1 cup chopped walnuts or pecans, divided


In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member breakingbread

THis is the moist moist delicious carrot cake I have ever baked. Great reviews from my testers.

1 out of 1 people found this helpful.

See all 11 reviews

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