Nutty Pineapple Carrot Cake

9
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"Top this cake with cream cheese icing, or have it plain."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (123.7 g)
  • Calories 424
  • Total Fat - 23.8 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 46.3 mg
  • Sodium - 155.2 mg
  • Total Carbohydrate - 49.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 30.9 g
  • Protein - 5.2 g
  • Calcium - 85.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.1 mg

Step 1

Beat together oil and sugar, add eggs and beat well.

Step 2

Add flour, baking powder and cinnamon, mix well.

Step 3

Add remaining ingredients and mix well.

Step 4

Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.

Step 5

Cool and serve.

Tips & Variations


No special items needed.

Related

LindasBusyKitchen

This was good, but not quite as moist as I was hoping for. I may add a bit more oil next time to see how that works. I added over a cup of nuts, as I love them, especially in Carrot Cake... I frosted it with Kitten's Butter Cream Frosting and quartered the recipe then added 2 tablespoons of cream cheese for Cream Cheese Frosting... The frosting was fabulous, and perfect for this size cake. I topped with walnuts and added a big ole scoop of French vanilla ice cream, and it really hit the spot!

(11 Dec 2011)