Carrot Pineapple Nut Cake Recipe

Name: Carrot Pineapple Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 c. sugar; 1 1/2 c. vegetable oil; 2 c. sifted Martha White self-rising flour; 2 tsp. cinnamon; 2 c. finely grated carrots; 1 (8 1/4 oz.) can crushed pineapple, undrained; 3/4 c. chopped pecans; Cream Cheese Frosting (following); ground nutmeg (optional)

Servings: persons

4 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 c. sifted Martha White self-rising flour
2 tsp. cinnamon
2 c. finely grated carrots
1 (8 1/4 oz.) can crushed pineapple, undrained
3/4 c. chopped pecans
Cream Cheese Frosting (following)
ground nutmeg (optional)

1
Preheat oven to 325u00b0.
2
Grease and flour a 13 x 9 x 2-inch baking pan.
3
Beat eggs in large mixing bowl.
4
Add sugar and oil; beat until well blended.
5
Stir in flour and cinnamon; blend thoroughly.
6
Stir in carrots, undrained pineapple and pecans. Pour batter into prepared pan.
7
Bake for 55 to 60 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean.
8
Cool in pan on wire rack.
9
Spread with Cream Cheese Frosting.
10
Sprinkle with nutmeg, if desired.

2219

kcal

Calories

134

Fat

236

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 10 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 1 1/2 c. vegetable oil, 2 c. sifted Martha White self-rising flour, and more.

Yes, Carrot Pineapple Nut 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 Nut Cake

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