Carrot Pineapple Cake Recipe

Name: Carrot Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. grated carrots; 2 c. sugar; 1 1/2 c. vegetable oil; 4 eggs; 2 c. flour; 2 tsp. soda; 1 tsp. salt; 1 tsp. cinnamon; 1 small can crushed pineapple; 1 (8 oz.) pkg. cream cheese; 1 stick butter; 1 box powdered sugar; 1 tsp. vanilla; 1/2 c. nuts

Servings: persons

2 c. grated carrots
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
2 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 small can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1/2 c. nuts

1
Put 2 cups grated carrots, 2 cups sugar and 1 1/2 cups vegetable oil in a large bowl.
2
Beat well.
3
Add 4 eggs, one at a time.
4
Sift 2 cups flour with 2 teaspoons soda, 1 teaspoon salt and 1 teaspoon cinnamon.
5
Add to mixture.
6
Add 1 small can crushed pineapple with juice.
7
Bake in 3 layer pans, greased and lined with wax paper, then greased and floured.
8
Bake in a 350u00b0 oven for about 35 minutes.

2288

kcal

Calories

133

Fat

254

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 14 ingredients. The key ingredients include: 2 c. grated carrots, 2 c. sugar, 1 1/2 c. vegetable oil, 4 eggs, and more.

Yes, Carrot Pineapple 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 Pineapple Cake

How did you like this recipe?

Frequently Asked Questions