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 1/2 c. sifted flour; 2 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 1 1/2 c. cooking oil; 3 eggs; 2 c. sugar; 2 tsp. vanilla; 1 c. grated pared carrots; 1 can (8 1/4 oz.) crushed pineapple, drained; 1 c. flaked coconut; 1 c. chopped walnuts

Servings: persons

2 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. cooking oil
3 eggs
2 c. sugar
2 tsp. vanilla
1 c. grated pared carrots
1 can (8 1/4 oz.) crushed pineapple, drained
1 c. flaked coconut
1 c. chopped walnuts

1
Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes.
2
Blend in vanilla.
3
Add dry ingredients, carrots, pineapple, coconut and walnuts to mixture, blending well. Pour into a 13 x 9 x 2-inch pan.
4
Bake at 350u00b0 for 55 minutes or until cake tester inserted in center comes out clean.
5
Place pan on rack, immediately pour vanilla glaze over cake.
6
Cool completely, makes 16 servings.

2394

kcal

Calories

138

Fat

265

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 12 ingredients. The key ingredients include: 2 1/2 c. sifted flour, 2 tsp. baking soda, 1 tsp. salt, 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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