Carrot Pineapple Cake II9 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“A dense and heavy carrot cake with pineapple and nuts.” - by Denise
Original recipe yields 1 - 9 inch round pan
- 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.
- 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.
- 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.
Amount Per Serving (10 total)
- 554 cal
- 28.1 g
- 70.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 ..." See moreput 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...." See more"
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