"This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing." — Denise
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packed light brown sugar
2 1/2 cups
crushed pineapple, drained
found this a lovely and easy cake to make. It was my first tome adding pineapple to a carrot cake, I was very impressed, my only alterations were I added hazlenuts instead of walnuts, also I added half a cup of pineapple and half a cup of cherries. I found this a bit too sweet for my taste but my son and mother adored it.
tried to half this recipe since i only wanted one cake, and ended up with way too little batter. turned out more like carrot cake bars. was done in around 30 minutes. next time i will use the full recipe to fill ONE pan. taste was pretty good though.
I made this for my husband's birthday and it was a really dense cake. I followed the instructions, but added nutmeg as well. The cake was solid and not soft. It had good flavor, but perhaps the writer left something out in the ingredients. :(
THIS CAKE WAS VERY DENSE AND DRY. IT HAD A CRUSTY EDGE EVEN AT LOWEST COOK TIME. THE BATTER ROSE ENOUGH TO GO OVER PAN EDGE AND BAKE CRUSTY. I MADE IT FOR BIRTHDAY PARTY AND WAS NOT PLEASED.
The taste is lovely, but I had to leave it in the oven for 1h 20mins before it cooked through. Tried making it twice and both times it just didn't work out. This one is not for me I'm afraid.
A FANTASTIC CARROT CAKE.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Pineapple Cake III
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 126
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