Carrot Pineapple Cake

My Grandma Mary had a thing for carrot cake. Carrots really. Carrot bars, cake, cupcakes, cookies. If you can shred carrots and bake them into a batter, I think I have a recipe for it. Thankfully, most of them have a cream cheese frosting involved somewhere, which happens to be the chief commentators favorite thing, making him willing to try all of these recipes.

Here are the chief commentators words: “I’ve never had one so chunky. I love love love the frosting! The cake is buttery, rich, chunky, nutty, like grandma’s carrot cake that you never had, because they got too old before you were born, and just bought the store bought crap and fed it to you. It’s the new coffee cake, great for breakfast, sooo damn good.”
Carrot Pineapple Cake
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons soda
1 ½ cups oil
2 cups white sugar
4 eggs
1 teaspoon vanilla
2 cups shredded raw carrots – slightly packed
1 cup crushed pineapple, drained
2 cups coconut
2 cups chopped nuts (I used pecans)

Combine dry ingredients, Mix oil and sugar , add eggs and vanilla and beat well. Add dry ingredients, then fold in carrots, pineapple, coconut and nuts. Pour into 2 9x9 baking pans, bake for 45-55 minutes at 350.

Cream Cheese Frosting
¼ cup butter
8oz cream cheese
1 tablespoon vanilla
1lb powder sugar
1 teaspoon cinnamon


Difficulty: Moderate. This is the first recipe I’ve made in my new kitchen aid mixer, I found that it was hard to get all the batter into the mixer, and get it to mix well. It kinda pissed me off.. But that could just be the learning curve of me and the mixer.

Overall: New Favorite.