Carrot and Pineapple Easter Cake

There’s nothing like a great dessert after a great meal and what else would be better than a carrot pineapple cake!



2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained


1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar


First of all preheat oven to 350 degrees F. Then grease and flour a 9X13 inch pan (recommended according t the amount of ingredients taken). Now mix the flour with baking soda, baking powder, salt and cinnamon. Make a well in the middle of the mixture and add sugar, oil, eggs and vanilla. Now, mix with a wooden spoon until the mixture is smooth and then stir in carrots, coconut, walnuts and pineapple.
Pour everything in the pan and bake at 350 degrees for about 45 minutes. You will notice the center sink a bit. Just allow it to cool.

For the frosting, cream the butter with cream cheese until the mixture is smooth. Then add the confectioners’ sugar and beat the mixture until it’s creamy. Ready to serve!

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