Carrot Pineapple Cake Recipe

Name: Carrot Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. carrots, finely shredded; 3/4 c. crushed pineapple (not drained); 2 1/4 c. flour (all-purpose); 1 1/2 c. white sugar; 1 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 1/2 tsp. cinnamon; 3/4 tsp. salt; 1 c. vegetable oil; 3 eggs; 2 c. chopped walnuts

Servings: persons

1 1/2 c. carrots, finely shredded
3/4 c. crushed pineapple (not drained)
2 1/4 c. flour (all-purpose)
1 1/2 c. white sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 c. vegetable oil
3 eggs
2 c. chopped walnuts

1
Preheat conventional oven to 325u00b0.
2
In small bowl, combine shredded carrots and pineapple; set aside.
3
In a large bowl, mix all the rest of the ingredients, except walnuts.
4
Mix well.
5
Fold in carrots, pineapple and 1 1/4 cups of the chopped nuts.
6
Bake in a greased and floured 13 x 9-inch cake pan for 40 to 45 minutes (test with toothpick).
7
Frost with Cream Cheese Frosting (included in this cookbook) after it cools.
8
Sprinkle top of cake with nuts.

2328

kcal

Calories

147

Fat

227

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: 1 1/2 c. carrots, finely shredded, 3/4 c. crushed pineapple (not drained), 2 1/4 c. flour (all-purpose), 1 1/2 c. white sugar, 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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