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How to make Carrot Cake With Pineapple
Peer: 30 min
Cook: 45 mins
Total: 1 hr 15 mins
Yield: 1 – 9×13 inch pan
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
Step 2 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.
Step 3 Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow cooling.
Step 4 To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners’ sugar and beat until creamy.
Per Serving: 329 calories;
Bon Appetit with kitchen background!