Name: Pineapple Carrot Cake
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups sugar; 1/2 tsp salt; 1 tsp baking soda; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground cloves; 3 large eggs; 1 1/2 cups vegetable oil; 2 cups finely grated carrots (about 3-4 carrots); 1 can (8 oz) crushed pineapple, well drained; 1 cup sweetened flaked coconut; 1 cup pecans or walnuts (I prefer pecans), chopped, divided; 1 cup raisins (I use golden raisins soaked in rum); 4 tsp butter; 1 pkg (8 oz) cream cheese, softened; 3 1/2 cups (1 lb.) powdered sugar; 1 1/2 tsp vanilla (I use Mexican vanilla)

Add a photo

click to rate

1 vote | 775 views

0 reviews | 0 comments

I was given this recipe a while ago and can't remember who gave it to me or where it came from. BUT it is my favorite carrot cake recipe!

American

Ingredients

2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
3 large eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3-4 carrots)
1 can (8 oz) crushed pineapple, well drained
1 cup sweetened flaked coconut
1 cup pecans or walnuts (I prefer pecans), chopped, divided
1 cup raisins (I use golden raisins soaked in rum)
4 tsp butter
1 pkg (8 oz) cream cheese, softened
3 1/2 cups (1 lb.) powdered sugar
1 1/2 tsp vanilla (I use Mexican vanilla)

Directions

Heat oven to 350.
Grease and flour 9x13 pan
Combine flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves in mixing bowl and blend thoroughly.
Add eggs, vegetable oil, shredded carrots, and 2 tsp vanilla. Beat until well blended.
Stir in drained pineapple, coconut and 1/2 C nuts.
Pour into 9x13 pan.
Bake for 45-55 minutes or until inserted wooden pick comes out clean.
Cool completely on rack.
Frosting:
In a mixing bowl, beat butter and cream cheese until smooth and creamy. On low speed, gradually add in powdered sugar, beating well. Add vanilla and beat on high until smooth and creamy.
Frost cake and sprinkle on remaining nuts. Press them into the frosting lightly.