Monday, January 12, 2015

EASY Moist Pinapple Carrot Cake

Brace yourself! This cake is so yummy! I also think it's pretty!  This recipe uses canned carrots which makes it so easy. It also uses crushed pineapple which makes it super moist!

Coconut Pineapple Carrot Cake

2 Cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
2 cups sugar
2 teaspoons vanilla
1 1/4 cup vegetable oil
2 cups pureed carrots (I use canned)
1 cup crushed pineapple (8 oz)
1 cup flaked coconut
1 cup walnuts

Preheat oven to 350*.  Line three 9" round cake pans with waved paper.
Beat eggs. Add vanilla and sugar. Continue to beat and add oil.
Mix flour, baking soda, baking powder, salt and cinnamon and add to egg mixture.
Add carrots, pineapple coconut and walnuts.
Divide batter evenly between prepared pans and bake for 30-40 minutes.  Cake is done when wooden toothpick is inserted in middle and comes out clean.

Cool cakes for 10-15 minutes in pans on cooling racks and then remove from pans.  removed waxed paper from cake layers.  
Let cakes cool completely on cooling racks.

Frost with your favorite cream cheese frosting. (I used 2 cans of store bought).
I put chopped walnuts on the sides of the cake.  You could also do this with coconut.

Hope you enjoy this.

Come back soon,

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