Carrot Pineapple Cake
Enjoy a simple carrot cake recipe with a twist. This yummy Carrot Pineapple Cake infuses the flavour of pineapple for an added dimension of sweetness. In the past, people would make cakes using carrots in place of sugar because of their naturally sweet flavour. So, when sugar was too pricy for the average person to afford, they improvised with what they had. Carrots were always found in abundance and were very affordable to buy, and easy to grow. You can learn how to make a carrot cake of your own with Grandmother's recipe, complete with cream cheese frosting, this cake is everything a carrot cake should be. The easy carrot cake recipe includes crushed pineapple and shredded coconut which adds some tropical flavour to the cake and add to the moistness. Make this cake for someone's birthday or just for any occasion you want a simple carrot cake. Don't forget to try some of the other delicious recipes from Grandmother's collection too.***
This is a printable recipe.
1 1/4 cups granulated sugar
2/3 cups vegetable oil
2 eggs, slightly beaten
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup fresh carrot, shredded, packed
1 cup crushed canned pineapple, drained
2/3 cup shredded coconut
1/2 cup cream cheese, softened
1 1/2 cups confectioners' sugar
2 Tablespoons milk
1 teaspoon pure vanilla extract
Preheat oven to 350F.
Grease a 9-inch square pan with oil.
In a mixing bowl, beat together the sugar, oil, eggs, and vanilla.
In another bowl, whisk together flour, baking powder, cinnamon, and salt.
Add the wet mixture to the dry mixture and mix until well incorporated.
Gently mix in the shredded carrots, crushed pineapple, and
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and set on a rack to cool.
Use an electric mixer to beat the cream cheese, sugar, milk and vanilla into a smooth glaze.
If its too thick add more milk, adding only one tablespoon at a time.
Spread the frosting over top cooled carrot cake and serve.
If you feel like the frosting is too thin, add a little confectioners' sugar.
If it's too thick, thin it out with a tiny bit more milk.
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Nutrition Facts for: Pork and Rice Stuffed Cabbage Rolls From Grandmother's Kitchen
Ingredients: Granulated sugar, oil, eggs, pure vanilla extract, all purpose flour, baking powder, cinnamon, salt, carrot, canned pineapple, shredded coconut, cream cheese, confectioners' sugar, milk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per serving: Calories 375, Calories from Fat 161, Total Fat 17.9g 28%, Saturated Fat 6.1g 30%, Cholesterol 38mg 13%, Sodium 99mg 4%, Potassium 166mg 5%, Carbohydrates 52.1g 17%, Dietary Fiber 1.4g 6%, Sugars 37.9g, Protein 3.7g, Vitamin A 34%, Vitamin C 12%, Calcium 5%, Iron 9%
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