Carrot Pineapple Cake
This carrot cake recipe with pineapple and walnuts tastes moist and wholesome. It is topped with a fluffy cream cheese frosting.
all-purpose flour
2
cups
ground cinnamon
2
teaspoons
baking soda
2
teaspoons
baking powder
1
teaspoon
salt
1
teaspoon
white sugar
1 ¾
cups
vegetable oil
1
cup
eggs
3
large
vanilla extract
1
teaspoon
shredded carrots
2
cups
flaked coconut
1
cup
chopped walnuts
1
cup
crushed pineapple, drained
1
(8 ounce) can
cream cheese
1
(8 ounce) package
butter, softened
¼
cup
confectioners' sugar
2
cups
 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  To make the cake: Mix together flour, cinnamon, baking soda, baking powder, and salt in a large bowl. 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 batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
  To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until creamy.
