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My review
Carrot Pineapple Cake I
Linda
"The carrots and pineapple work together to keep this cake moist and wholesome."
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Ingredients
1 h 15 m servings 329 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 329 calories; 19.1 g fat; 37.6 g carbohydrates; 3.6 g protein; 39 mg cholesterol; 288 mg sodium. Full nutrition
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Reviews
Read all reviews 455560 Ratings
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Most helpful positive review
2/15/2007
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general...
Most helpful critical review
12/17/2003
I modified this recipe by substituting 1/2 cp. of oil for 1/2 cp. lowfat buttermilk. I also added an extra teaspoon of baking powder. The results were just as tasty.
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2/15/2007
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general...
1/8/2003
This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The icing really makes it. Tip - make sure you stir in the ingredients by hand as suggested. Do not use an...
10/13/2005
A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half of the oil and added yellow raisins. The cake, and frosting, were perfect.
8/21/2004
I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of shredded carrots, and doubled the cream cheese frosting. It didn't sink (mixed with wooden spoon) ...
3/1/2001
Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the oil--so I substituted 2/3 cup applesauce and used only 1/3 cup oil. It turned out great! Next time I ...
11/7/2002
Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was so moist that it cracked while I was icing it. I would definetly make it in the suggested 9x13 pan n...
8/10/2005
this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you might see can only mean the cake was not done right.love it thank you Linda!!!!!!!!
5/20/2003
Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the kids. I did leave out the coconut, only because some do not prefer that, and I did increase the amo...