Nutty Pineapple Carrot Cake
9
Servings
Servings
20m PT20M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #1779
October 31, 2011
Categories: Desserts, Cakes, 8 or 9 Inch, Fruit, Pineapple, Vegetables, Carrot, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No Refrigeration, Small Batch Cooking, Baby Shower, Birthday, Brunch, Entertaining, Father's Day, Mother's Day, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Kosher Dairy more
"Top this cake with cream cheese icing, or have it plain."
Original recipe yields 9 servings
Ingredients
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.
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