Carrot Cake With Pineapple

Carrot Cake With Pineapple Recipes Infographics

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Carrot cake with pineapple

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How to make Carrot Cake With Pineapple


Prep: 30 min  Cook: 45 mins  Total: 1 hr 15 mins

Servings: 24   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
  • 3 eggs
  • 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.



Nutrition Facts

Per Serving: 329 calories;

protein 3.6g;

carbohydrates 37.6g;

fat 19.1g;

cholesterol 38.6mg;

sodium 287.7mg.

Full Nutrition


Taste delicious Coconut granola


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