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The Healthy Cake.....Carrot Cake with Pineapple and Coconut

Posted Apr 13 2010 5:00am
Carrot Cake with Pineapple and Coconut doesn't last long in our house If you’re going to eat cake, it should be Carrot Cake. Why you ask? Think about it, Carrot Cake has lots of good things for you in it. Carrots, the key ingredient in the cake. Don’t you remember your parents telling you to eat all your carrots at dinner because it gives you good eye sight? Eggs would be the dairy part of your diet along with the cream cheese, another dairy item, for the frosting. And let’s not forget pineapple, you need to have your daily fruit.

All kidding aside, Carrot Cake is one of those cakes many people shy away from for various reasons. They may not like carrots or Carrot Cake is just too difficult to make because you have to shred up all those carrots. Truth be told it’s one of the simplest cakes to make. Carrots can be shredded in the food processor and all the other ingredients are pretty straight forward like flour, sugar, baking powder, etc.

The recipe that is our family favorite comes from my Better Homes and Garden Cookbook . I add crushed pineapple and coconut to mine because I like the crunch of the pineapple and chewy ness of the coconut. The best part is you can leave out the pineapple and/or coconut if you want.

Topping it all off is the luscious Cream Cheese Frosting. You can’t have Carrot Cake without Cream Cheese Frosting, it just wouldn’t be right. It’s like leaving the jelly off a peanut butter and jelly sandwich.

Hope you give this a recipe a try; you’ll never buy another Carrot Cake from the Bakery again. Enjoy!

Moist and delicious, this Carrot Cake recipe you have to try
Carrot Cake with Pineapple and Coconut Recipe


Ingredients for Carrot Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 8-ounce can crushed pineapple, drained well
  • 3 cups finely shredded carrots
  • 1/2 cup coconut
  • 1 cup cooking oil (I use Olive Oil)
  • 4 eggs


Steps for Carrot Cake
  1. Preheat oven to 350 degrees F. Grease and lightly flour two 8 or 9-inch round baking pans or grease one 13x9-inch baking pan; set pans(s) aside.
  2. In a large mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add shredded carrots, drained pineapple, coconut, oil and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).
  3. Bake for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or till a wooden toothpick comes out clean.
  4. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
  5. Prepare frosting while cakes cool.


Ingredients for Cream Cheese Frosting
  • 2 3-ounce packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar


Steps for Cream Cheese Frosting
  1. Beat together softened cream cheese, softened butter and vanilla extract till light and fluffy.
  2. Gradually add 2 cups sifted powdered sugar, beating well.
  3. Gradually beat in 2 additional cups sifted powdered sugar to reach spreading consistency.
  4. Frost center, top and sides of cake when cooled, cover and store cake in the refrigerator.


Source: Better Homes and Gardens, New Cookbook, 1930 Limited Edition 2000, Pgs 136 and 146



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