A dense and heavy carrot cake with pineapple and nuts.

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 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 15% DV; carbohydrates 70.9g 23% DV; fat 28.1g 43% DV; cholesterol 104.6mg 35% DV; sodium 571mg 23% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/18/2006
It's yummy but I made it with one 9" cake pan and it overflowed in the oven I would use two 8" pans. Read More
(27)

Most helpful critical review

Rating: 1 stars
04/09/2009
Would the people posting these recipes get the information right first. This is the second time that I have thrown away money on a recipe that didn't work. I followed it the recipe to the letter and put as instructed the batter in a 9" round pan and minutes into baking the batter poured over onto the oven floor. I am willing to bet that it should have been two 9" pans instead of one. Thanks but your recipe and or directions is extremely flawed. And to think what I could have done with that 20 bucks. Read More
(39)
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
04/09/2009
Would the people posting these recipes get the information right first. This is the second time that I have thrown away money on a recipe that didn't work. I followed it the recipe to the letter and put as instructed the batter in a 9" round pan and minutes into baking the batter poured over onto the oven floor. I am willing to bet that it should have been two 9" pans instead of one. Thanks but your recipe and or directions is extremely flawed. And to think what I could have done with that 20 bucks. Read More
(39)
Rating: 4 stars
04/18/2006
It's yummy but I made it with one 9" cake pan and it overflowed in the oven I would use two 8" pans. Read More
(27)
Rating: 4 stars
12/08/2006
It was good. I baked it in a 11X14 inch pan and it was finished baking in an hour Read More
(22)
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Rating: 5 stars
12/22/2008
ABSOLUTE BEST recipe for carrot cake in the history of carrot cake! That's my wife's both teenage daughter's and my grandson's opinion! Be careful! Deliciously decadent...morning noon and night. Eat the last with butter and tall glass cold milk....YUM! THANKS Read More
(13)
Rating: 5 stars
03/10/2011
Excellent - no oil Read More
(4)
Rating: 5 stars
02/18/2010
This was a great recipe my entire family love it; and so do my fellow employees Read More
(4)
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Rating: 4 stars
04/23/2007
Delicious! I am not a great baker but this recipe is infalible. Thanks for sharing it Denise Read More
(4)
Rating: 3 stars
03/28/2011
I loved it cause it was different but my family wasn't a fan of the pineapple...but in all it was really good. Read More
(3)
Rating: 4 stars
08/17/2014
I like this cake because it does not have oil but the directions omit to say it should be baked in 2 8inch pans or equivalent otherwise you will have a mess and waste of expensive ingredients. Also sugar can be cut back. For us any cake that is too sweet is not to our tastes but then we are in the minority. I might add it takes a bit longer to make a carrot cake with butter but the finished product is superior. Thanks for submission. Read More
(2)
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