Pineapple Carrot Cake

Name: Pineapple Carrot Cake
Total time: 50 min
Ingredients: 1 1/2 c. all-purpose flour; 1 1/4 c. sugar; 1/2 c. sweetened shredded coconut; 2 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 1/8 tsp. nutmeg; Pinch of ginger; 3 Tblsp. canola oil; 2 large eggs; 1 tsp. vanilla; 2 c. grated, peeled carrots (or unpeeled, grated zucchini); 1 20 oz. can crushed pineapple, drained and juice reserved; 1/2 c. chopped pecans; Cream Cheese Frosting:; 2 Tblsp. butter, softened; 8 oz. cream cheese, softened; 1 3/4 c. powdered sugar; 2 tsp. vanilla; Splash of pineapple juice; Chopped pecans, optional; **can substitute the carrots with unpeeled, grated zucchini which is just as delicious and moist!

consumerqueen.com

Delight in a moist Pineapple Carrot Cake with zucchini, perfect spice flavors, and a creamy frosting—brought to family Easter dinner and loved by all!

View full recipe on consumerqueen.com

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Ingredients

1 1/2 c. all-purpose flour
1 1/4 c. sugar
1/2 c. sweetened shredded coconut
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/8 tsp. nutmeg
Pinch of ginger
3 Tblsp. canola oil
2 large eggs
1 tsp. vanilla
2 c. grated, peeled carrots (or unpeeled, grated zucchini)
1 20 oz. can crushed pineapple, drained and juice reserved
1/2 c. chopped pecans
Cream Cheese Frosting:
2 Tblsp. butter, softened
8 oz. cream cheese, softened
1 3/4 c. powdered sugar
2 tsp. vanilla
Splash of pineapple juice
Chopped pecans, optional
**can substitute the carrots with unpeeled, grated zucchini which is just as delicious and moist!