Carrot Pineapple Cake III

6 Reviews

“This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.” - by Denise

Adjust Servings

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Metric US

Original recipe yields 2 - 8 inch round pans

Directions

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.

Nutrition

Amount Per Serving (20 total)

Calories
280 cal
14%

Fat
13.9 g
21%

Carbs
36.5 g
12%

Based on a 2,000 calorie diet

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Reviews (6)

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PAPILLONSARAH

Jan. 7, 2003

"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."

xrayeyes24

Mar. 5, 2010

"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. :("

ann73151

Nov. 12, 2010

"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...." See more"

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