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 1/2 c. whole wheat pastry flour; 1 1/2 tsp. baking soda; 1 1/2 tsp. cream of tartar; 1/4 tsp. ground nutmeg; 2 (4 oz.) jars carrot baby food; 1/3 c. frozen pineapple juice concentrate; 2 egg whites, lightly beaten; 2 tsp. vanilla; 2 egg whites (unbeaten); 1 (8 oz.) can crushed pineapple, drained; 1 1/4 c. honey; 1 c. raisins

Servings: persons

2 1/2 c. whole wheat pastry flour
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. ground nutmeg
2 (4 oz.) jars carrot baby food
1/3 c. frozen pineapple juice concentrate
2 egg whites, lightly beaten
2 tsp. vanilla
2 egg whites (unbeaten)
1 (8 oz.) can crushed pineapple, drained
1 1/4 c. honey
1 c. raisins

1
Preheat oven to 325u00b0.
2
In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
3
Set aside.
4
In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, pineapple and carrot puree.
5
Stir into flour mixture and mix until just blended.
6
Stir in raisins.
7
Gently stir in 2 lightly beaten egg whites.
8
Do not overmix.

974

kcal

Calories

Fat

188

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.

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

You need 12 ingredients. The key ingredients include: 2 1/2 c. whole wheat pastry flour, 1 1/2 tsp. baking soda, 1 1/2 tsp. cream of tartar, 1/4 tsp. ground nutmeg, 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

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