Carrot Pineapple Cake Recipe

Name: Carrot Pineapple Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup raisins; 5 tablespoons unsweetened apple juice; 4 eggs; 12 cup canola oil; 34 cup plain yogurt; 12 cup unsweetened applesauce or 12 cup one 4-ounce jar applesauce baby food; 1 cup packed light brown sugar; 1 teaspoon stevia; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 14 teaspoon salt; 4 teaspoons ground cinnamon; 1 cup unsweetened dried shredded coconut; 3 14 cups grated carrots (about 2 pounds); 2 tablespoons honey; 15 ounces can crushed pineapple, drained; 1 cup chopped walnuts

Servings: persons

1 cup raisins
5 tablespoons unsweetened apple juice
4 eggs
12 cup canola oil
34 cup plain yogurt
12 cup unsweetened applesauce or 12 cup one 4-ounce jar applesauce baby food
1 cup packed light brown sugar
1 teaspoon stevia
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
14 teaspoon salt
4 teaspoons ground cinnamon
1 cup unsweetened dried shredded coconut
3 14 cups grated carrots (about 2 pounds)
2 tablespoons honey
15 ounces can crushed pineapple, drained
1 cup chopped walnuts

1
Preheat the oven to 350 degrees F. Grease and flour a 15 x 10 inch cake pan.
2
Combine the raisins and apple juice in a microwave-safe bowl and cover with wax paper.
3
Cook on High for 30 to 40 seconds, until the raisins are plump and soft; set aside.
4
Combine the eggs, oil, yogurt, applesauce, brown sugar, Stevia, and vanilla in a large bowl.
5
Using a mixer at medium speed, beat until well blended.
6
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
7
Stir in the coconut.
8
Gradually add the coconut mixture to the egg mixture.
9
Stir in the carrots, honey, raisins and juices, and the pineapple.
10
Fold in the walnuts.
11
Pour the batter into the prepared pan, smoothing to make the top level.
12
Bake 40 to 50 minutes, until a wooden pick inserted near the center comes out clean.
13
Cool in the pan for 10 to 15 minutes, then turn onto a wire rack to cool completely.
14
Serve plain or with a topping of whipped cream and vanilla sweetened to taste with Stevia, if desired.

No nutrition data on file — estimate from the ingredient list.

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 19 ingredients. The key ingredients include: 1 cup raisins, 5 tablespoons unsweetened apple juice, 4 eggs, 12 cup canola oil, and more.

Yes, Carrot Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Pineapple Cake

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