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Carrot Pineapple Cake II

SUBMITTED BY: Denise

"A dense and heavy carrot cake with pineapple and nuts."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (3)
PREP TIME  30 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 45 Min
Original recipe yield 1 - 9 inch round pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup coarsely chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
  3. Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2006 by JACKROSS1
It's yummy, but I made it with one 9" cake pan and it overflowed in the oven, I would use two... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by LIZA PIAZZA
It was good. I baked it in a 11X14 inch pan and it was finished baking in an hour MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2007 by Natalia Herra-Cruz
Delicious! I am not a great baker but this recipe is infalible. Thanks for sharing it Denise MORE


 
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Nutritional Information
Carrot Pineapple Cake II

Servings Per Recipe: 10

Amount Per Serving

Calories: 554

  • Total Fat: 28.1g
  • Cholesterol: 113mg
  • Sodium: 625mg
  • Total Carbs: 70.8g
  •     Dietary Fiber: 2.4g
  • Protein: 7.4g

VIEW DETAILED NUTRITION

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