One of my favorite things about running this blog is when people request recipes from the My Great Recipes collection. Sebrina wrote:
Please please send me the carrot cake
receipe with the pineapple & coconut. My card stuck toanother cards and Ipullrd the words off. Let me know if I need to purchase the card or packet. Mine was several years old.
That’s card 64 from section 24 – cake sand pastries, and it’s called Fresh Carrot Cake… which is boring. So I’m calling it Carrot Cake with Pineapple and Coconut!
Carrot Cake with Pineapple and Coconut
For a festive occasion or for good eating anytime, serve this delicious carrot cake, another of America’s favorite dessert. Besides the usual carrots, nuts, and cinnamon, it has an interesting addition – shredded flavorful coconut. This makes 1 9-10-inch bundt cake.
Ingredients
For the cake
- 1 1/2 cups corn oil
- 1 3/4 cups sugar
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 1/2 teaspoon vanilla extract
- 2 cups carrots peeled and grated
- 1/2 cup coconut flaked
- 1 8 ounce can crushed pineapple well drained
For the frosting
- 2 8 ounce packages cream cheese
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake
-
Beat together corn oil, sugar, and eggs until well combined.
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In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
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Add the carrots, walnuts, coconut, and pineapple. Mix until well blended. Pour into a greased and floured 9 or 10-inch bundt cake pan.
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Bake at 350 for 1 hour or until a tester inserted near the center comes out clean.
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Cool on cake rack. Remove from pan. Cover with cream cheese frosting. Garnish with grated carrots and chopped nuts.
For the frosting
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Cream together cream cheese, powdered sugar, and vanilla, blending well.
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