Pineapple Carrot Cake Recipe

Name: Pineapple Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 2 tsp. baking soda; 1 1/4 tsp. cinnamon; 1 tsp. salt; 2 c. grated carrots; 1 c. crushed pineapple with juice; 3 eggs, slightly beaten; 1 1/2 tsp. vanilla; 1 1/2 c. oil; 1 c. chopped nuts

Servings: persons

3 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 1/4 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. crushed pineapple with juice
3 eggs, slightly beaten
1 1/2 tsp. vanilla
1 1/2 c. oil
1 c. chopped nuts

1
Sift flour once, then sift again together with sugar, baking soda, cinnamon and salt; set aside.
2
In mixing bowl, combine grated carrots, undrained pineapple, beaten eggs, vanilla and oil. Blend well.
3
Add the dry ingredients and stir in nuts.
4
Pour into 2 lightly greased 9-inch layer cake pans lined with wax paper. Bake at 350u00b0 for 30 minutes or until cake springs back when touched.
5
Cool and frost between layers and on top and sides with Whipped Cream Frosting.

2111

kcal

Calories

Fat

279

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: 3 c. all-purpose flour, 2 c. sugar, 2 tsp. baking soda, 1 1/4 tsp. cinnamon, 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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