Carrot-Pineapple Cake Recipe

Name: Carrot-Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 3 eggs; 1 c. thawed frozen pineapple juice concentrate; 2 tsp. vanilla; 2 1/2 c. flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. nutmeg; 1 tsp. cinnamon; 1/4 tsp. salt; 3 c. shredded carrots; Icing (recipe follows); 1/2 c. chopped pecans (optional)

Servings: persons

1/2 c. butter, softened
3 eggs
1 c. thawed frozen pineapple juice concentrate
2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
3 c. shredded carrots
Icing (recipe follows)
1/2 c. chopped pecans (optional)

1
No sugar added.
2
Preheat oven to 350u00b0.
3
Beat butter until creamy.
4
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
5
Stir in carrots.
6
Spread batter in greased 12 x 8-inch baking dish.
7
Bake 30 minutes or until wooden pick inserted in center comes out clean.
8
Cool.
9
Frost.

1192

kcal

Calories

Fat

148

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 13 ingredients. The key ingredients include: 1/2 c. butter, softened, 3 eggs, 1 c. thawed frozen pineapple juice concentrate, 2 tsp. vanilla, 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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