pineapple carrot cake

Name: Pineapple Carrot Cake
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 cup(s) all purpose flour; 2 cup(s) white sugar; 1 cup(s) butter; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 2 teaspoon(s) cinnamon, ground; 4 - eggs; 2 cup(s) grated carrots; 1 cup(s) pecans chopped; 1 cup(s) shredded coconut; 1 can(s) 8 ounce pineapple drained; 2 teaspoon(s) lemon zest

(1 RATING)

58 Pinches

Marian Arbour

Newcastle, ON

Updated on Jun 23, 2013

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.

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prep time 15 Min

cook time 35 Min

method Bake

yield 8 to 10 depends on size of slices

Ingredients

2 cups all purpose flour
2 cups white sugar
1 cup butter
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon, ground
4 - eggs
2 cups grated carrots
1 cup pecans chopped
1 cup shredded coconut
1 can 8 ounce pineapple drained
2 teaspoons lemon zest

How To Make pineapple carrot cake

Step 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.,

Step 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.
Step 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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