• Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup coarsely chopped walnuts

Directions

  • 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.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 28.1g | Cholesterol: 113mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pineapple Cake II Servings Per Recipe: 10 Amount Per Serving Calories: 554

  • Total Fat: 28.1g
  • Cholesterol: 113mg
  • Sodium: 625mg
  • Total Carbs: 70.8g
  •     Dietary Fiber: 2.4g
  • Protein: 7.4g