Carrot Cake With Pineapple

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Carrot cake with pineapple

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How to make Carrot Cake With Pineapple

 

Peer: 30 min

Cook: 45 mins

Total: 1 hr 15 mins

Servings: 24

Yield: 1 – 9×13 inch pan

 

 

Ingredients

 

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

 

 

Directions

 

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

 

 

Bon Appetit with kitchen background!

 

 

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