"A dense and heavy carrot cake with pineapple and nuts." — Denise
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2 1/2 cups
light brown sugar
crushed pineapple, drained
coarsely chopped walnuts
It's yummy, but I made it with one 9" cake pan and it overflowed in the oven, I would use two 8" pans.
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, and put as instructed the batter in a 9" round pan and minutes into baking the batter poured over onto the oven floor. I am willing to bet that it should have been two 9" pans instead of one. Thanks, but your recipe and or directions is extremely flawed. And to think what I could have done with that 20 bucks.
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 night. Eat the last with butter and tall glass cold milk....YUM! THANKS
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Pineapple Cake II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 253
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