SEARCH
More 1 Photos

Carrot Pineapple Cake III Recipe

Recipe by: 106a802496d678ba

"This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  • 2In 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.
  • 3Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
Ingredients
  • 20 servings
  • 280 cals
  • 1 cup butter
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    280
    14%
  • Fat:
    13.9
    21%
  • Carbs:
    36.5
    12%
  • Protein:
    3.7
    7%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like