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whole wheat carrot pineapple cake

(1 rating)
KatiRose avatar
Recipe by
Shelley Gill
@KatiRose
Vancouver, WA

This turns out very moist & sticky. My family eats it for breakfast before I can get the cream cheese frosting on it! * I learned a trick from my husband’s family. To keep any cake from drying out place a THIN amount of shortening on the bottom and sides of the baking pan, and then “flour” it with SUGAR. I prefer to use a glass baking pan for this.

(1 rating)
yield 8 -12
prep time 30 Min
cook time 1 Hr

Ingredients For whole wheat carrot pineapple cake

  • 2 c
    whole wheat flour
  • 2 c
    brown sugar, firmly packed
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    sea salt
  • 1 tsp
    cinnamon, ground
  • 1 1/2 c
    carrot, shredded finely
  • 20 oz
    pineapple, crushed, well-drained
  • 1 c
    canola oil
  • 4
    eggs
  • 1 c
    walnuts, chopped (optional)
  • 1/2 c
    coconut, shredded (optional)
  • 3/4 c
    raisins -or- dates (optional)

How To Make whole wheat carrot pineapple cake

  • 1
    Lightly grease and flour* 13x9x2 inch baking pan. Place all ingredients, excluding nuts/options, in large mixing bowl, mix well with mixer on medium speed until well blended; about 2-3 minutes. Fold in nuts/options. Pour in baking pan and bake for 50 to 60 min. or until toothpick/knife inserted into center comes out clean. Cake will be very moist. Cool completely. Frost with cream cheese frosting below – if desired. For Cream Cheese frosting: 2 (8 oz.) pkgs. Cream cheese, softened. ¼ - ¾ cup sugar** (depending on how sweet you like it) 2 TBSP milk 1 TBSP vanilla ** Honey can be used instead of sugar. Mix cream cheese and vanilla well with mixer until smooth. Add sweeteners and milk a little at a time, as you continue mixing, until smooth. (If frosting is too thick for your taste, thin out by adding a little extra milk, a teaspoon at a time.)
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