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Irene's Tropical Carrot Cake


Yield: Serves 10-12.

Carrot cake par excellence. Crushed pineapple makes this a moist cake, complemented by a lemon-flavored cream cheese frosting.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1-1/4 cups oil
  • 2 cups finely shredded carrots (about 6 medium size)
  • 1 can (8 ounces) crushed pineapple, with liquid pressed out thoroughly
  • 1 cup chopped walnuts
  • Cream Cheese Frosting (recipe follows)


Sift dry ingredients together and set aside. Beat eggs lightly in a large mixing bowl. Gradually beat in sugar until the mixture is thick and lemon-colored. With a rubber spatula, gradually stir in the oil. Add dry ingredients, shredded carrots, pineapple, and walnuts and stir until well mixed. Turn into a greased and floured 13x9-inch pan. Bake at 350 degrees F for 55 to 60 minutes, or until done. Cool on rack, and frost when thoroughly cool with Cream Cheese Frosting

Cream Cheese Frosting


  • 4 ounces cream cheese, at room temperature
  • 1/4 cup butter or margarine, at room temperature
  • 1 tablespoon lemon juice, strained
  • 2-1/2 cups sifted confectioners sugar


Combine all ingredients, and beat until fluffy. Spread onto cooled cake.
Updated Thursday, November 8th, 2007
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One Response to Irene’s Tropical Carrot Cake

  1. Judy April 23, 2013 at 9:25 am #

    This is the best carrot cake recipe I have ever used! I add 1 cup of raisins.

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