Pineapple Carrot Cake Recipe

Name: Pineapple Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. grated carrots; 2 c. flour; 2 tsp. baking powder; 2 tsp. cinnamon; 1 1/2 tsp. baking soda; 2 c. sugar; 1 1/2 c. vegetable oil; 4 eggs; 1 (8 oz.) can crushed pineapple, drained; 1/2 c. chopped nuts; 1/2 tsp. salt

Servings: persons

2 c. grated carrots
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. baking soda
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
1/2 tsp. salt

1
Grate carrots, cover and set aside.
2
Sift together flour, soda, cinnamon, baking powder and salt.
3
In another bowl mix together vegetable oil, sugar and eggs.
4
Mix well.
5
Add flour mixture.
6
Mix well.
7
Add carrots, pineapple and nuts; fold in well (do not beat).
8
Divide in 3 (9-inch) cake pans that have been oiled and floured.
9
Bake for 25 to 30 minutes at 350u00b0.
10
Use our favorite icing (cream cheese, etc.).

1910

kcal

Calories

101

Fat

231

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: 2 c. grated carrots, 2 c. flour, 2 tsp. baking powder, 2 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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