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Pineapple Carrot Cake

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Course Dessert
Cuisine American

Ingredients
  

  • 1.5 Cup salad oil
  • 3 eggs
  • 2 Cups sugar
  • 2.5 Cups plain all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1 Cup grated carrot
  • 1 Cup crushed pineapple drained
  • 1 Cup shredded coconut
  • 1 Cup chopped pecans
  • 8 ounces Cream Cheese softened
  • 3.5 Cups Powdered Sugar
  • 2 tsp Vanilla extract
  • 1/4 cup butter softened

Instructions
 

  • Begin by preheating your oven to 350. If you are using baking spray, go ahead and spray your baking pans and set them aside.
  • In your mixing bowl, add the salad oil, eggs and sugar. Blend well. Slowly add in flour, baking soda, salt, and cinnamon. Blend well. On a low speed, add in vanilla, carrots, drained pineapple, coconut, and nuts; mix until well combined.
  • Pour batter into prepared baking dish. A 9x13 will bake for 45 to 50 minutes. Muffins and mini loaf pans will need 25-30 minutes or until a toothpick inserted comes out clean. Allow cake to cool for 5 minutes or so for easier removal from baking pan. Allow cake to cool completely before icing.
  • Cream cheese icing recipe:
  • 8 ounces of cream cheese softened at room temp, ½ stick of butter (1/4cp), 1 box of powdered sugar (that’s about 3 and ½ cups), 2 tsp vanilla. Blend well
Keyword Carrot Cake, Pineapple