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Carrot Cake with Pineapple and Coconut
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Carrot Cake with Pineapple and Coconut

Our family classic is loaded with carrots, pineapple, coconut, and raisins with a traditional cream cheese frosting.
Course Dessert, Snack
Cuisine American
Keyword Banana Pancakes, Carrot Cake, Coconut, Coconut Cake, Cream Cheese, Cream Cheese Frosting, Pineapple, Pineapple Cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 12

Equipment

  • 1 9 x 13 inch baking pan
  • 1 Medium-sized bowl
  • 1 Large Bowl
  • 1 sifter
  • 1 hand or stand mixer you could also do this by hand with a heavy whisk
  • 1 large spoon or spatula

Ingredients

For the Cake

  • 2 c. flour
  • ¾ t. nutmeg
  • ¾ t. allspice
  • ½ t. salt
  • 1 ½ t. cinnamon
  • 2 t. baking soda
  • 2 c. sugar
  • 1 c. sunflower oil
  • 3 eggs
  • 1 t. vanilla divided
  • 1 c. crushed pineapple lightly drained
  • 2 c. finely shredded carrots 5-6 medium sized
  • ¾ c. sweetened flaked coconut
  • ¾ c. golden raisins
  • ½ c. of finely chopped pecans or walnuts optional

For the Frosting

  • 1 8 oz. package of light cream cheese - softened
  • ½ c. of softened butter
  • ½ box of powdered sugar 8 oz.
  • ½ t. vanilla
  • ¼ t. salt

Instructions

  • Preheat oven to 350 degrees. Grease the bottom and sides of a 9 X 11 inch pan with butter or a neutral oil such as sunflower or coconut.
  • In medium-sized bowl sift together the flour, spices, salt and baking soda.
  • In a large bowl beat together the sugar, oil, eggs, and 1 t. vanilla until light and fluffy.
  • Slowly add the dry ingredients to the wet mixture and stir to ensure everything is combined. Fold in the pineapple, then the coconut, raisins, and nuts if using them.
  • Pour the cake batter in the pan and spread it to make sure it is evenly distributed. Bake the cake for 50-60 minutes or until a toothpick in the center comes out clean. If it starts to get too brown on top you can cover it loosely with a sheet of aluminum foil.
  • While the cake is cooling, mix together the cream cheese, butter, salt, and vanilla until light and fluffy. Add in the powered sugar and mix to incorporate. Once the cake is fully cooled, cover the top with the frosting.

Notes

You could also bake this in two 9-inch cake rounds. Grease each pan as per above but also fit with a round of parchment paper in the bottom of each and grease that as well. Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Once cooled, run a knife around the sides of each pan, turn out of the pan, and remove the parchment paper. Frost as you would a regular layer cake.