Carrot Pineapple Cake II

Denise 0

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

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

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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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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This carrot cake is dense and delicious, a real crowd-pleaser.

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Reviews 10

  1. 11 Ratings

Michael Robinson

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'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