Pineapple Carrot Cake(Yields 1 Bundt Cake) Recipe

Name: Pineapple Carrot Cake(Yields 1 Bundt Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 2 c. sugar; 2 tsp. cinnamon; 1 1/2 tsp. baking soda; 1 tsp. salt; 1 tsp. baking powder; 1 (8 oz.) can crushed pineapple, drained; 2 c. carrots, grated; 3 eggs, beaten; 1 1/2 c. vegetable oil; 2 tsp. vanilla; 1 1/2 c. nuts, chopped

Servings: persons

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

1
Mix flour, sugar, cinnamon, baking soda, salt and baking powder.
2
Add drained pineapple juice.
3
Add well-beaten eggs, oil and vanilla.
4
Beat for 3 minutes.
5
Batter will be stiff.
6
Add pineapple, carrots and nuts and beat well.
7
Pour into greased and floured Bundt pan and bake at 325u00b0 for 1 1/2 hours.
8
Cool and frost.

2099

kcal

Calories

Fat

276

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: 3 c. flour, 2 c. sugar, 2 tsp. cinnamon, 1 1/2 tsp. baking soda, and more.

Yes, Pineapple Carrot Cake(Yields 1 Bundt 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(Yields 1 Bundt Cake)

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