Carrot Cornucopia Cake Recipe

Name: Carrot Cornucopia Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups cake flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon ground allspice; 1/2 teaspoon ground mace; 1/2 teaspoon salt; 2 cups white sugar; 1 1/2 cups vegetable oil; 3 eggs; 1 teaspoon vanilla extract; 1 (8.5 ounce) can crushed pineapple, undrained; 2 cups coarsely shredded carrots; 3/4 cup chopped pecans; 1/2 cup golden raisins (optional)

Servings: persons

3 1/4 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon salt
2 cups white sugar
1 1/2 cups vegetable oil
3 eggs
1 teaspoon vanilla extract
1 (8.5 ounce) can crushed pineapple, undrained
2 cups coarsely shredded carrots
3/4 cup chopped pecans
1/2 cup golden raisins (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2
Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
3
Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
4
Pour batter into the prepared baking pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.

1860

kcal

Calories

113

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/4 cups cake flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and more.

Yes, Carrot Cornucopia Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cornucopia Cake

How did you like this recipe?

Frequently Asked Questions