Tropical Pineapple Carrot Cake - To-Die for !

Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a terrific little cake that always gets rave reviews! Super moist.....and stays moist for days.....if it ever lasts that long ! You can make it as a layer cake or use a lasagna type pan for 1 layer....either works ! But stand back and wait for the raves....you will get tons of them with this cake !

Ingredients Nutrition

Directions

  1. Icing:.
  2. Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
  3. Cake:.
  4. Preheat oven to 350°F Grease and flour 3 9” cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
  5. Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
  6. Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.
Most Helpful

4 5

My husband said that it was okay, but my sister was it was awesome with much excitement. I thought that it was very moist and tasty! There was too much batter (almost too much for my big mixing bowl), so I also made 6 cupcakes. I didn't have any all-spice, but I think it turned out well without it. Next time I'll add some walnuts for texture. I'll also add less oil (maybe 7/8 of a cup instead of the 1.25). The frosting was very good, but was too sweet, so we'll add less sugar (or maybe substitute it with honey). Thank you for sharing the great recipe!

5 5

Delicious! This cake is moist and tasty. Please try it! My daughter, who claims to be sick, wanted it for breakfast! I baked it in a large tin and followed directions exactly.