Cooking at the cottage - carrot pineapple cake

I have been remiss in my blogging this week. It’s been crazy busy culminating in a massive mind blowing migraine! This does not mean I haven’t been cooking. I planned to cook 5 different recipes and I completed 4 of the 5; Jacques Pepin’s beef stew in red wine sauce, homemade pizza, chicken and baby bok choy stir fry, carrot cake which turned into carrot pineapple cake and picarones. The only one I did not make was the picarones and only because we were at the cottage and I did not want the smell of frying in the house; will definitely be making picarones this week while at home. I will also be posting all of these recipes plus the gorgeous pecan maple syrup tart and last week’s Sunday lunch box muffins – lemon poppy seed.

So today I baked my first ever carrot cake while at the cottage. No fancy food processors here, all done the old fashion way with good old elbow grease and the same tools our grandmothers used. Where there’s a will there’s a way and good God the cake is simply delish!

I used the following recipe I found on I omitted the coconut & the walnuts, two of my least favorite ingredients. Feel free to add or not, either way the cake is to die for.



  • 1 – 9 x 13 in spring pan

  • 2 cups of all-purpose flour

  • 2 tsps of baking soda

  • 1 tsp of baking powder

  • 1 tsp of salt

  • 2 tsps of ground cinnamon

  • 1 & ¾ of white sugar

  • 1 cup of vegetable oil

  • 3 eggs

  • 1 tsp of vanilla extract

  • 2 cups of shredded carrots

  • 1 cup of flaked coconut **I did not use

  • 1 cup of chopped walnuts **I did not use

  • 1 (8oz) can of crushed pineapple, drained

  • 1 (8oz) package of cream cheese

  • ¼ cup of butter, softened

  • 2 cups of confectioner’s sugar

PREP TIME : 30 minutes

COOK TIME: 45 minute


  1. Preheat your oven to 350 degrees. Grease and flour a 9x13 inch spring pan.
  2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  3. Pour into a 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioner’s sugar and beat until creamy.

SOURCE: Carrot pineapple cake 1

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