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

Carrot Pineapple Cake III is a delicious and moist dessert that combines the sweetness of carrots and the tangy flavor of pineapple. This classic recipe has been a favorite among bakers for years, and it's easy to see why. The combination of flavors and textures makes this cake a standout among other dessert options.

What makes this recipe even more appealing is its versatility. Whether you serve it at a family gathering, a birthday party, or just as a sweet treat for yourself, this c...

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Ingredients

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

Information

  • Servings: 20
  • Yield: 2 to 8 - inch round pans

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  • In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
  • Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
  • Nutrition

    280 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 52mg
    • Sodium: 292mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Total Sugars: 23g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 44mg
    • Iron: 1mg
    • Potassium: 105mg