Pineapple Carrot Cake


Pineapple carrot cakeCredit: google images

Easy to make homemade cake. The carrots and pineapple keep this awesome cake moist. The rum icing tops it all off.

Ingredients for cake;

2-cups all-purpose flour
1/2-teaspoons baking soda
1-teaspoon baking powder
1-teaspoon salt
2-teaspoons ground cinnamon
1-3/4-cups white granulated sugar
1-cup vegetable oil
1-teaspoon vanilla extract
1-1/2-cups finely grated carrots
1-cup flaked unsweetened coconut
1-cup chopped pecans
1-(8 ounce) can crushed pineapple, drained

Ingredients for butter rum frosting;

1-(8 ounce) package cream cheese
1/4-cup butter, softened
2-cups confectioners sugar
1-teaspoon rum extract
a few tablespoons finely ground pecans (optional)

Preheat oven to 350°F.
Step 1...Let butter and cream cheese for the icing warm up to room temperature, while you're making the cake.

Step 2...Wash, peel, and grate the carrots.

Grate carrotsCredit: ggogle images

Step 3...Sift together the 2-cups flour, 1/2 teaspoon baking soda, 1-teaspoon baking powder and salt. Stir in the 2 teaspoons cinnamon.

Step 4...Beat the 3-eggs, add the 1-3/4 cups sugar. Add the flour mixture to the egg mixture gradually. Stir in the 1-cup oil and 1-teaspoon vanilla extract. Using an electric mixer set at medium speed, beat for 1 minute.

Beat the eggsCredit: google images

Step 5...Using a large spoon stir in the grated 1-1/2-cups carrots, 1-cup coconut, 8 ounces crushed pineapple and finally the 1-cup chopped pecans. Mix well and pour into a buttered and floured 9x13 inch pan.

Cake in baking panCredit: google images

Bake about 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan.

To make the frosting, beat the room temperature cream cheese with butter and the 1-teaspoon rum extract; when completely mixed, beat in the confectioners sugar until the frosting is easy to spread. Frost cake while still slightly warm. Sprinkle top with ground pecans.


The toothpick test doesn't really work well with this cake. It needs to be slightly moist in the center. To check  for doneness, lightly press the center with your finger tips, it will spring back. Also, it will shrink a bit away from the sides of the cake pan.