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Family Recipes, Made Simple!

Print Recipe

Pineapple Carrot Cake

Servings : 6 to 8

Equipment needed : 2 x 8 inch round baking pans, hand mixer

Ingredients

1 1/2 Cups brown sugar

1 Cup vegetable oil

3 eggs

2 Cups all purpose flour

2 tsp Cinnamon

2 tsp Baking soda

1 tsp Vanilla extract

1/2 tsp Salt

3 Cups shredded carrots (5 medium)

1 Can of crushed pineapple, well drained & juice squeezed out of pineapple

½ Cup shredded coconut

Frosting & Filling

1 Package cream cheese, softened

1/4 Cup unsalted butter, softened

1 tsp Vanilla extract

1 tsp Milk

4 Cups icing sugar

Toasted coconut to decorate

Method

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Line 2 x 8 inch round pans with parchment paper and spray with non-stick baking spray.
    3. In a large bowl, beat the sugar, oil and eggs with a hand mixer until well blended.
    4. Add in the flour, cinnamon, baking soda, vanilla extract and salt, then beat on low to medium speed until everything is combined and smooth.
    5. Add the shredded carrots, drained pineapple and shredded coconut and fold in using a spatula until everything is combined.
    6. Pour the batter equally into the prepared round baking pans, spreading evenly all over.
    7. Bake in the oven for 30-35 minutes, checking for doneness by inserting a toothpick into the centre.
    8. When ready, turn the oven off and remove the pans.  Turn the cakes out onto cooling racks and allow to cool completely.

To make the frosting: In a bowl, beat together the butter and cream cheese with a hand mixer until smooth.  Add the vanilla extract, milk and mix with the hand mixer.  Add the icing sugar a little at a time, beating until the frosting is thick and smooth.

To assemble the cake: On a clean, dry surface, carefully slice off the tops of each cake to make them level.

  1. Take one of the cakes and using a metal spatula spread a layer of the frosting over the cake.
  2. Take the second cake and flip it over onto the frosting with the cut side facing down.
  3. Next, spread the remainder of the frosting over the top and sides of the cake.
  4. Toast some shredded coconut in a frying pan for a few minutes until golden.
  5. Decorate the edges with the toasted coconut.

Here's the video on how to do it!

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