Prize Winner Pineapple Carrot Cake
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour 15 minutes
- Servings
- 1 large cake, about 16 slices
Categories
- Dessert
- American
- Easy
Dietary
- Dairy-free
- Vegetarian
Allergens
- Contains or may contain: Eggs
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Calories
451
per serving
7216 for selected servings
Fat
26.9g
per serving
430g for selected servings
Sugar
30.9g
per serving
495g for selected servings
Protein
5g
per serving
80g for selected servings
Carbohydrates
50.8g
per serving
813g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Delight in this vintage, prize-winning pineapple carrot cake recipe! Moist and flavorful, it's packed with fresh pineapple and carrots, perfect for any occasion. No frosting needed!
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Ingredients
- 3 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of sodium bicarbonate (baking soda)
- 2 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1 1/2 cups of Vegetable oil
- 2 cups of granulated sugar
- 3 egg(s)
- 1 teaspoon of vanilla extract
- 1 20 oz can of pineapple
- 1 cup of walnuts
- 2 cups of carrot(s)
Instructions
Preheat Preheat oven to 350°F (177°C). Grease and flour pan.
Whisk Whisk together all dry ingredients, Set aside.
Mix Mix together oil and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Add vanilla.
Combine Blend in dry ingredients. Gently fold in pineapple, nuts and carrots.
Bake Pour into prepared pan and bake in preheated oven for 1 hour and 15 minutes.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
