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Carrot Pineapple Cake III

Carrot Pineapple Cake III

Denise

Denise

This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  2. 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.
  3. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
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Reviews

PAPILLONSARAH
31

PAPILLONSARAH

1/7/2003

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 recipe to fill ONE pan. taste was pretty good though.

xrayeyes24
11

xrayeyes24

3/5/2010

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 left something out in the ingredients. :(

ann73151
8

ann73151

11/12/2010

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.

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