Carrot cake with a special tropical flair it gets from the pineapple, along with raisins, pecans and carrots.
A teaspoon of lemon juice brightens the cream cheese in the frosting and this cake keeps well in the fridge.
Ingredients:- 3 large eggs
- 3/4 cup oil (OR 3/4 cup unsweetened applesauce)
- 3/4 cup milk
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 cup raisins
-
1 can (8 ounces) crushed pineapple, undrained
-
1 cup chopped walnuts
-
1 cup sweetened shredded coconut
FROSTING:
- 1 package (8 ounces) cream cheese, softened
-
3-3/4 cups confectioners' sugar
-
1/4 cup butter, softened
-
2 teaspoon vanilla extract
DIRECTIONS:
In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Also see Carrot Cake with Coconut Cream Cheese Frosting from SavorTheBest and Mrs. Thompson's Carrot Cake Recipe from Taste of Home
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