Carrot Pineapple Cake Recipe

Name: Carrot Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 2 tsp. baking powder; 1/2 to 1 tsp. baking soda; 1 tsp. salt; small can undrained crushed pineapple; 1 c. nuts; 1 tsp. cinnamon; 2 c. sugar; 3 eggs; 2 tsp. vanilla; 1 1/4 c. oil; 2 c. grated carrots, packed down

Servings: persons

3 c. flour
2 tsp. baking powder
1/2 to 1 tsp. baking soda
1 tsp. salt
small can undrained crushed pineapple
1 c. nuts
1 tsp. cinnamon
2 c. sugar
3 eggs
2 tsp. vanilla
1 1/4 c. oil
2 c. grated carrots, packed down

1
Beat together oil, sugar, eggs and vanilla.
2
Stir in pineapple and carrots by hand.
3
Add 2 cups flour sifted with baking powder, soda, salt and cinnamon.
4
Mix well.
5
Sift in part of last cup flour; add nuts or raisins, then rest of flour.
6
Mix well.
7
Put in 2 greased and floured loaf bread pans or 9 x 13-inch pan.
8
Bake at 350u00b0 for 45 to 55 minutes or until done.
9
Good with or without frosting.
10
Cake is moist and tasty and freezes well.

1952

kcal

Calories

Fat

272

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: 3 c. flour, 2 tsp. baking powder, 1/2 to 1 tsp. baking soda, 1 tsp. salt, 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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