Special Carrot Cake
A moist, flavorful carrot cake packed with shredded carrots, pineapple, coconut, and nuts, topped with creamy cream cheese frosting—perfect for celebrations and family gatherings.
Ingredients
- 2 cups sifted plain flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 cups salad oil ⓘ
- 2 cups sugar ⓘ
- 1/2 cup chopped nuts ⓘ
- 1 1/2 teaspoons salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 4 eggs ⓘ
- 2 cups shredded carrots ⓘ
- 1 (8 1/2 oz.) can crushed pineapple, drained ⓘ
- 1 (3 1/2 oz.) can coconut ⓘ
- Cream Cheese Frosting ⓘ
Instructions
- Sift together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
- Add sugar, oil, and eggs to the dry ingredients.
- Beat at medium speed for 1 minute until well combined.
- Stir in shredded carrots, chopped nuts, drained crushed pineapple, and coconut.
- Divide the batter evenly into three greased 9-inch pans.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove and cool completely on racks.
- Fill the layers, and top and sides of the cake with Cream Cheese Frosting.
Nutrition & Diet Analysis (per serving)
925
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).