Carrot Pineapple Cake Recipe

This recipe for carrot pineapple cake is sweet, moist and delicious.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.


Makes (1) 9-inch square cake

Carrot Cake
1 1/4 cups granulated sugar
2/3 cups vegetable oil
2 eggs, slightly beaten
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup fresh carrot, shredded, packed
1 cup crushed canned pineapple, drained
2/3 cup shredded coconut

1/2 cup cream cheese, softened
1 1/2 cups confectioners' sugar
2 Tablespoons milk
1 teaspoon pure vanilla extract



Preheat oven to 350F.

Grease a 9-inch square pan with oil.

In a mixing bowl, beat together the sugar, oil, eggs, and vanilla.

In another bowl, whisk together flour, baking powder, cinnamon, and salt.

Add the wet mixture to the dry mixture and mix until well incorporated.

Gently mix in the shredded carrots, crushed pineapple, and

shredded coconut.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and set on a rack to cool.


Use an electric mixer to beat the cream cheese, sugar, milk and vanilla into a smooth glaze.

If its too thick add more milk, adding only one tablespoon at a time.

Spread the frosting over top cooled carrot cake and serve.

If you feel like the frosting is too thin, add a little confectioners' sugar.

If it's too thick, thin it out with a tiny bit more milk.

Yummigram - Recipe App!
Soft Bread Sticks
Saucy Chicken Rice Meatballs
Deep Fried Cod
Raspberry Jam
Potato Arugula Salad
S'more Brownies
Ham And Corn Fritters
Peppermint Fudge
Crunchy Topped Peanut Butter Chocolate Brownies
Contact Us | Privacy Policy | Site Map