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Carrot-Pineapple Cake


2 cups all-purpose flour
2 cups sugar
1 teaspoon Clabber Girl Baking Powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooking oil
4 beaten eggs
3 cups finely shredded carrots
one 8 1/4-ounce can undrained crushed pineapple
1/2 cup flaked coconut
Frost with: Cream Cheese Frosting


Grease and lightly flour two 9x1 1/2-inch round baking pans. Set pans aside.

In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Stir in carrots, pineapple and coconut. Spread batter in the prepared pans.

Bake in a 350° F oven for 40 minutes or till a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with Cream Cheese Frosting. Store in the refrigerator.