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5 from 1 vote

Carrot Cake with Pineapple and Coconut

This carrot cake is a twist on a classic! Super easy, made with a mix but no one would ever know!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot Cake with Pineapple
Servings: 8 servings
Author: Anne Walkup

Ingredients

  • 1 package Betty Crocker Super Moist carrot cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 8 oz. can crushed pineapple in juice, undrained
  • 1/2 cup chopped nuts we use pecans
  • 1/2 cup shredded coconut
  • 1/2 cup raisins

Cream Cheese Frosting Ingredients

  • 1/2 cup butter or margarine or 8 tablespoons or 1 stick softened
  • 1 8 ounce package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 16 ounce box powdered sugar or about 3 1/2 cups

Instructions

  • Heat oven to 350 degrees, grease or spray two 8-inch or 9-inch round pans.  In large bowl, beat cake mix, water, oil, eggs and pineapple(with juice) with electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes.
  • Stir in nuts, coconut and raisins.  Pour into pans.  Bake 8 inch rounds 40 to 45 minutes,  9 inch rounds 30 to 35 minutes until toothpick inserted in center comes out clean.
  • Cool 10 minutes, remove from pans.  Let cool completely and add frosting.

Frosting Instructions:

  • Beat together butter and cheese with mixer.  Add vanilla extract and powdered sugar and continue mixing until frosting is smooth and of spreading consistency.