Carrot Pineapple Cake II Recipe

Carrot Pineapple Cake II is a delicious and moist cake that combines the sweet and tangy flavors of carrots and pineapples. This recipe is the perfect way to use up any extra carrots you might have on hand, and it's sure to become a new family favorite.

One of the best things about this cake is its versatility. It can be served as a simple snack, a delightful dessert, or even as a special treat for a celebratory occasion. With its rich, flavorful taste and light, airy texture, it's no...

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

Information

Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 10
Yield: 1 to 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.

Nutrition

554 cal.

Total Fat: 28g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 571mg
Total Carbohydrate: 71g
Dietary Fiber: 2g
Total Sugars: 44g
Protein: 7g
Vitamin C: 3mg
Calcium: 94mg
Iron: 3mg
Potassium: 211mg

How to Make Carrot Pineapple Cake II - A Step-by-Step Guide

Ingredients

Information

Nutrition

554 cal.

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