Carrot Pineapple Cake

Name: Carrot Pineapple Cake
Yield: 12 servings
Ingredients: 1 cup unsalted butter, plus butter for greasing pan; 2 cups sugar; 3 eggs; 2 ½ cups flour; ½ teaspoon salt; 2 teaspoons cinnamon; 2 teaspoons baking soda; 2 teaspoons vanilla; 1 cup finely grated raw carrots; 1 cup drained crushed pineapple; 1 cup shredded unsweetened coconut; 1 cup pecan pieces; Orange sauce (see recipe)

By Isabel Costa

Updated October 10, 2023

Total Time: 1 hour 50 minutes
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Rating: 4(132)
Comments: Read comments

Featured in: All the Fixings: Stuffing, Gravy, a Splash of Hot Sauce

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Ingredients

Yield:12 servings

1 cup unsalted butter, plus butter for greasing pan
2 cups sugar
3 eggs
2 ½ cups flour
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 cup finely grated raw carrots
1 cup drained crushed pineapple
1 cup shredded unsweetened coconut
1 cup pecan pieces
Orange sauce (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 325 degrees.
Step 2
Cream butter, sugar and eggs.
Step 3
Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts.
Step 4
Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes. Remove from oven and let rest about 10 minutes.
Step 5
While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top. Slowly pour the hot sauce over the cake and serve at room temperature.