Moist Carrot Cake with Pineapple, Coconut, and Nuts
This timeless carrot cake is moist, flavorful, and packed with pineapple, coconut, and crunchy nuts. Topped with a decadent cream cheese frosting, it's a family favorite that's sure to delight.
Instructions
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1
Preheat oven to 350°F. Grease a 13x9-inch baking pan. In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the eggs, oil, carrots, and vanilla; beat until well combined. Fold in the pineapple, coconut, and chopped nuts.
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2
Pour the batter into the prepared baking pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
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3
For the frosting, beat the cream cheese and butter in a small bowl until light and fluffy. Gradually add the confectioners' sugar and vanilla, beating until smooth. Spread the frosting over the cooled cake. Sprinkle with additional chopped nuts. Refrigerate the cake until ready to serve.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
