Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A dense and heavy carrot cake with pineapple and nuts.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 45 mins
prep:
30 mins
Servings:
10
Yield:
1 - 9 inch round pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.

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  • In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.

  • Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

554 calories; protein 7.4g; carbohydrates 70.9g; fat 28.1g; cholesterol 104.6mg; sodium 571mg. Full Nutrition
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