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Carrot Pineapple Nut Cake

  • 2 c. sifted self-rising flour
  • 2 tsp. cinnamon
  • 2 c. sugar
  • 1 1/2 c. vegetable oil
  • 4 eggs
  • 2 c. finely grated carrots
  • 1 8 1/4-oz. can crushed pineapple, undrained
  • 3/4 c. chopped nuts
  • 1 c. coconut

Preheat oven to 325 degrees. Grease and flour 15-by-10-by2-inch pan. Add cinnamon to flour.

Combine sugar, oil, and eggs in large mixing bowl; beat with electric mixer until well blended. Gradually beat in flour mixture; blend well. Stir in carrots, pineapple, nuts, and coconut.

Pour into prepared pan. Bake 55 to 60 minutes or until cake shrinks slightly away from sides of pan. Cool in pan 10 minutes. Turn out onto wire rack to cool completely. Frost with orange cream cheese frosting.

Orange Cream Cheese Frosting

  • 8 oz. cream cheese
  • 1/2 c. butter
  • 1 pound powder sugar
  • 1 tsp. orange extract
  • 1 tsp. graded orange rind

Mix cream cheese and butter together. Add sugar, orange extract, and orange rind. Beat until smooth. Spread between layers, on top, and on sides. 

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