Carrot Pineapple Cake II recipe

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Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup butter
1 cup white sugar
1 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup coarsely chopped walnuts

Nutrition Info

553.7 calories
carbohydrate: 70.9 g
cholesterol: 104.6 mg
fat: 28.1 g
fiber: 2.4 g
protein: 7.4 g
saturatedFat: 12.9 g
servingSize: -
sodium: 571 mg
sugar: 44.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch round pan

Recipe Note

A dense and heavy carrot cake with pineapple and nuts.

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