Carrot-Pineapple Cake
Recipe: #3250
November 30, 2011
Categories: Pineapple, Carrot, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th Mothers Day, Picnic, Thanksgiving, Oven Bake, more
"Use your own favorite cream cheese frosting or see my recipe posted here on this site"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (131.7 g)
- Calories 494.3
- Total Fat - 26.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 69.4 mg
- Sodium - 251 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 2.5 g
- Sugars - 26.4 g
- Protein - 6.9 g
- Calcium - 43.8 mg
- Iron - 4.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan
Step 2
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, vanilla, both sugars, oil, pineapple and reserved juice until well blended. In a small bowl combine the flour, baking soda, cinnamon and salt; using a wooden spoon gradually mix into pineapple mixture until blended (DO NOT use an electic mixer to mix in the flour mixture or your cake will be soft and mushy, treat as you would mixing a muffin batter). Stir in walnuts.
Step 3
Transfer to baking dish. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with desired amount of cream cheese frosting.
Tips
No special items needed.
1 Reviews
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