Pineapple-Carrot Cake Recipe

Name: Pineapple-Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 c. sugar; 2 c. freshly grated carrots; 1 tsp. vanilla; raisins; chopped nuts; 1 1/2 c. oil; 3 c. flour; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. cinnamon; 3/4 tsp. salt; 1 c. drained pineapple

Servings: persons

4 eggs
2 c. sugar
2 c. freshly grated carrots
1 tsp. vanilla
raisins
chopped nuts
1 1/2 c. oil
3 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3/4 tsp. salt
1 c. drained pineapple

1
Sift together dry ingredients.
2
Set aside.
3
Cream the eggs and sugar.
4
Add dry ingredients alternately with oil.
5
Mix until blended.
6
Add pineapple, nuts, raisins, grated carrots and vanilla.
7
Turn into tube pan.
8
Bake 40 to 60 minutes at 350u00b0 until cake tester comes out dry.
9
Place on rack for 5 minutes. Remove from pan and let cool.
10
If desired, frost with cream cheese frosting, but is delicious plain.
11
Tastes better baked a day ahead!

2150

kcal

Calories

102

Fat

281

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: 4 eggs, 2 c. sugar, 2 c. freshly grated carrots, 1 tsp. vanilla, and more.

Yes, Pineapple-Carrot 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.

Pineapple-Carrot Cake

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