Carrot Pineapple Cake II

10

"A dense and heavy carrot cake with pineapple and nuts."
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Ingredients

1 h 45 m servings 554 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

It's yummy, but I made it with one 9" cake pan and it overflowed in the oven, I would use two 8" pans.

Most helpful critical review

Would the people posting these recipes get the information right first. This is the second time that I have thrown away money on a recipe that didn't work. I followed it the recipe to the letter...

Would the people posting these recipes get the information right first. This is the second time that I have thrown away money on a recipe that didn't work. I followed it the recipe to the letter...

It's yummy, but I made it with one 9" cake pan and it overflowed in the oven, I would use two 8" pans.

It was good. I baked it in a 11X14 inch pan and it was finished baking in an hour

ABSOLUTE BEST recipe for carrot cake in the history of carrot cake! That's my wife's, both teenage daughter's and my grandson's opinion! Be careful! Deliciously decadent...morning, noon and nigh...

Excellent - no oil

This was a great recipe my entire family love it; and so do my fellow employees

Delicious! I am not a great baker but this recipe is infalible. Thanks for sharing it Denise

I loved it cause it was different, but my family wasn't a fan of the pineapple...but in all it was really good.

I like this cake because it does not have oil but the directions omit to say it should be baked in 2 8inch pans or equivalent otherwise you will have a mess and waste of expensive ingredients. ...