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Infuse this classic baked recipe with some wood fired flavor. Carrots, pineapple and flaked coconut combine for a moist and flavorful cake topped with a delicious cream cheese frosting.
2 Cup flour
2 Tablespoon baking soda
1/2 Teaspoon salt
2 Teaspoon ground cinnamon
3/4 Cup vegetable oil
2 Cup sugar
3 Large eggs
3/4 Cup buttermilk
3 1/2 Teaspoon vanilla extract
2 Cup carrots, grated
1 Can Pineapple, chunks/crush
1 Cup dried coconut flakes
12 Ounce cream cheese
3/4 Cup butter, softened
16 Ounce powdered sugar
1 Cup coarsely chopped pecans
ground nutmeg
2 Cup flour
2 Tablespoon baking soda
1/2 Teaspoon salt
2 Teaspoon ground cinnamon
3/4 Cup vegetable oil
2 Cup sugar
3 Large eggs
3/4 Cup buttermilk
2 Teaspoon vanilla extract
2 Cup carrots, grated
1 Can Pineapple, chunks/crush
1 Cup dried coconut flakes
: 350 ˚F
: 350 ˚F
12 Ounce cream cheese
3/4 Cup butter, softened
16 Ounce powdered sugar
1 1/2 Teaspoon vanilla extract
1 Cup coarsely chopped pecans
As Needed ground nutmeg