We Love This Incredibly Moist Carrot and Pineapple Cake

I've tried tons of carrot cakes, but this is definitely the one I prefer. Plus, it's an easy recipe to make.

Ingredients

• 1 ½ cups of sugar 
• ½ cup of oil
• 3 eggs
• ¾ cup of milk + 1 teaspoon of lemon juice (let rest for 3 minutes)
• 2 teaspoons of vanilla
• 2 cups of flour
• 2½ teaspoons of cinnamon 
• 2 teaspoons of baking soda
• ½ teaspoon of salt
• 2 cups of grated carrots
• 1 cup of crushed pineapple with juice
• 1 cup of coconut 
• ½ cup of walnuts 
• Cream cheese frosting

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Preparation

1. Preheat the oven to 350 degrees f and butter and flour two round cake pans.
2. In your mixer, mix the sugar, oil, eggs, and milk.
3. Add the vanilla, then the flour, cinnamon, baking soda, and salt.
4. With a spatula, fold in the carrots, nuts, coconut, and pineapple.
5. Evenly distribute the batter in the cake pans.
6. Bake for 45 minutes.
7. Let cool completely before frosting.