Old Fashioned Carrot Cake with Pineapple
A vintage southern family recipe for super moist carrot cake with pineapple, coconut and walnuts.
Equipment
- 3 7.5" round cake pan other sized pans can be used (see note)
Ingredients
- 1½ cup flavorless oil sunflower oil or canola oil
- 1¾ cup superfine granulated sugar or caster sugar
- 3 large eggs
- 2 cups all purpose flour or plain flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2½ teaspoon ground cinnamon
- 1½ teaspoon vanilla extract
- 2 cups peeled and grated carrots from 2-3 average sized carrots
- 1 cup walnuts shelled and roughly chopped
- ½ cup sweetened flaked coconut or desiccated coconut
- 8 oz crushed pineapple well drained to remove excess moisture
Instructions
- Preheat your oven to 350°F (175C/155C Fan) and prepare your baking pans.
- In a large bowl, whisk together the oil, sugar and eggs until well combined and emulsified.
- Sift the flour, baking soda, salt and cinnamon into the sugar mixture and stir with a spatula to incorporate. Take care to scrape the bottom to avoid and unmixed patches of flour.
- Add the vanilla extract, stirring to combine, followed by the grated carrots, walnuts, coconut and pineapple. Mix together to distribute the added ingredients.
- Pour the batter into your prepared baking pans and spread evenly.
- Bake for about 45 minutes or until a skewer inserted in the centre comes out clean. Once out of the oven, let cool in the pans for about 15 minutes before carefully flipping out onto a wire rack to cool completely.
- Once cool, assemble using a double batch of my Cream Cheese Frosting. (see note)
Notes
This cake can be made as a three-layer cake, using 7.5" round cake pans or as a bundt cake. I have also made it in other sized pans. The baking times will vary based on the size/shape of pan being used. The times in the recipe are based on using 7.5" cake pans.
Be sure to grease and flour your pans well to avoid the moist cake sticking.
Decorating with the Carrot Design
If you'd like to decorate with the little carrot design, reserve a small amount of frosting (about a quarter cup). Place a layer of carrot cake on a serving plate, then spoon out a third of the remaining frosting. Spread this evenly, top with the next layer of cake. Add another third of the frosting and spread evenly before topping with the final cake layer. Add the remaining frosting. With the reserved frosting, divide this in half, coloring one half orange and the other green with food colour gels. Using a piping bag and round nozzle, pipe little orange carrots around the edge of the cake. Then using either a leaf tip or a smaller round nozzle, pipe little green leaves for each carrot.
Nutrition
Calories: 415kcalCarbohydrates: 40gProtein: 4gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 31mgSodium: 313mgPotassium: 141mgFiber: 2gSugar: 26gVitamin A: 2727IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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