Carrot Pineapple Cake III6 Reviews
“This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.” - by Denise
Original recipe yields 2 - 8 inch round pans
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
- In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
- Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
Amount Per Serving (20 total)
- 280 cal
- 13.9 g
- 36.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 rec..." See moreipe 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..." See more left something out in the ingredients. :("
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