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Easy Carrot Pineapple Cake

"The best and easy carrot, pineapple cake recipe I've ever had. The carrots and pineapple work together to keep this cake moist and wholesome."
Prep Time30 mins
Cook Time45 mins
Keyword: Carrot Pineapple Cake, Easy Carrot Pineapple Cake


  • Oven
  • Pan


  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2  tsp ground cinnamon
  • 1 3/4 cup white sugar
  • 1 cup of vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1/4 cup butter, softened
  • 1 (8 ounces) can crush pineapple, drained
  • 1 (8 ounces) package cream cheese
  • 2 cups confectioners' sugar


  • 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 a 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 cooling.

  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners' sugar and beat until creamy.