Carrot Pineapple Cake I Prep: 30 mins Cook: 45 mins Total: 1 hr 15 mins Servings: 24 Yield: 1 – 9×13 inch pan Ingredients Ingredient Checklist 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 ¾ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple, drained 1 (8 ounce) package cream cheese ¼ cup butter, softened 2 cups confectioners’ sugar Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Step 2 Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Step 3 Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool. Step 4 To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
