Pineapple Carrot Cake

★★★★★ 1 Review
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By Marian Arbour
from Newcastle, ON

I got this recipe from a cousin and I made a couple of little changes and I know she will not mind, I think it added a little zip to the cake.

serves 8 to 10 depends on size of slices
prep time 15 Min
cook time 35 Min
method Bake


  • 2 c
    all purpose flour
  • 2 c
    white sugar
  • 1 c
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 2 tsp
    cinnamon, ground
  • 4
  • 2 c
    grated carrots
  • 1 c
    pecans chopped
  • 1 c
    shredded coconut
  • 1 can
    8 ounce pineapple drained
  • 2 tsp
    lemon zest

How To Make

  • 1
    Grease and flour a 10 inch bundt pan PRe heat oven to 350F, Beat sugar and butter until light and fluffy add eggs and beat for 3 minutes.,
  • 2
    In another bowl combine the flour, cinnamon,lemon zest baking powder and baking soda. combine the wet and dry ingredients at low speed until well combined.. fold in the carrots, coconut, nuts and pineapple.
  • 3
    Pour into prepared pan smooth the batter and bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean,,Cool in pan for 10 minutes and remove to wire rack to cool, I usually ice with cream cheese frosting or purchased chocolate icing,

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