Carrot Pineapple Cake

Name: Carrot Pineapple Cake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, plus butter for greasing pan; 2 cups sugar; 3 eggs; 2 1/2 cups flour; 1/2 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 Oct. 11, 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

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:12 servings

1cup unsalted butter, plus butter for greasing pan
2cups sugar
3eggs
2½cups flour
½teaspoon salt
2teaspoons cinnamon
2teaspoons baking soda
2teaspoons vanilla
1cup finely grated raw carrots
1cup drained crushed pineapple
1cup shredded unsweetened coconut
1cup 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.