Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs, sugar, oil, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just mixed.
- Fold in carrots, pineapple, walnuts, and coconut.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- Prepare cream cheese frosting by mixing 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla; spread over the cooled cake.
Notes
This cake tastes best when chilled; store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g