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Carrot Pineapple Cake III

Rated as 3.64 out of 5 Stars

"This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing."
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Ingredients

servings 280 cals
Original recipe yields 20 servings (2 - 8 inch round pans)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  2. In 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.
  3. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

Nutrition Facts


Per Serving: 280 calories; 13.9 g fat; 36.5 g carbohydrates; 3.7 g protein; 52 mg cholesterol; 292 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

found this a lovely and easy cake to make. It was my first tome adding pineapple to a carrot cake, I was very impressed, my only alterations were I added hazlenuts instead of walnuts, also I add...

Most helpful critical review

tried to half this recipe since i only wanted one cake, and ended up with way too little batter. turned out more like carrot cake bars. was done in around 30 minutes. next time i will use the fu...

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tried to half this recipe since i only wanted one cake, and ended up with way too little batter. turned out more like carrot cake bars. was done in around 30 minutes. next time i will use the fu...

I made this for my husband's birthday and it was a really dense cake. I followed the instructions, but added nutmeg as well. The cake was solid and not soft. It had good flavor, but perhaps the ...

THIS CAKE WAS VERY DENSE AND DRY. IT HAD A CRUSTY EDGE EVEN AT LOWEST COOK TIME. THE BATTER ROSE ENOUGH TO GO OVER PAN EDGE AND BAKE CRUSTY. I MADE IT FOR BIRTHDAY PARTY AND WAS NOT PLEASED.

found this a lovely and easy cake to make. It was my first tome adding pineapple to a carrot cake, I was very impressed, my only alterations were I added hazlenuts instead of walnuts, also I add...

The taste is lovely, but I had to leave it in the oven for 1h 20mins before it cooked through. Tried making it twice and both times it just didn't work out. This one is not for me I'm afraid.

A FANTASTIC CARROT CAKE.

I have a carrot cake recipe I've used for 29 years and I make it every year for my sons b-day because it's his very flavorite. But I'm always looking for new things to add and I was excited to t...

This is a good recipe and I think that it worked very well. The cake was not dry and it tastes delicious. But I was disappointed that I had to use a different recipe for the icing.

I made this into cupcakes and used Splenda to cut down on the sugar for my mom who is diabetic. They were moist and delicious.