Carrot Pineapple Cake II

10

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

Ingredients

1 h 45 m {{adjustedServings}} servings 554 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

10
  1. 11 Ratings

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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