Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
For Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round pans).
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together sugar, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
- Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Spread frosting evenly over the cooled cake.
- Slice, serve, and enjoy your tropical carrot pineapple delight! 🍍🥕✨
Do you want me to make this in a layer cake style with frosting in between or a simple sheet cake style?