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. sifted flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. cinnamon; 2 c. sugar; 1 1/2 c. vegetable oil; 3 large eggs; 2 tsp. vanilla extract; 1 small can crushed pineapple, do not drain; 2 c. grated carrots; 1 c. chopped nuts

Servings: persons

3 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 1/2 c. vegetable oil
3 large eggs
2 tsp. vanilla extract
1 small can crushed pineapple, do not drain
2 c. grated carrots
1 c. chopped nuts

1
Sift flour, baking powder, soda and cinnamon in a bowl and set aside.
2
Combine sugar, oil and eggs.
3
Beat to blend.
4
Blend in vanilla.
5
Add sifted dry ingredients and blend in, but do not overmix.
6
Lastly, fold in the carrots, pineapple and nuts.
7
Turn batter into a buttered 10-inch tube or a Bundt pan. Bake in a 325u00b0 oven for 1 hour and 20 minutes or until cake tests done.
8
Cool in pan for 10 minutes, then turn out onto rack.
9
Frost as desired when cake is completely cooled.

2091

kcal

Calories

Fat

273

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 11 ingredients. The key ingredients include: 3 c. sifted flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 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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