Carrot Cake wth Pineapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
4 Egg, fresh2/3 C. Vegetable Oil2/3 C. Applesauce, unsweetened,2-1/4 C. Granulated Sugar2-1/4 C. Flour2 tsp. Baking Soda)2 Tsp. Baking Powder)1/2 Tsp. Salt2 Tsp. Cinnamon1/2 Tsp. Gr. Cloves1/2 Tsp. Gr. Nutmeg3-1/2 C. Carrots shredded or finely chopped1 C. Crushed Pineapple well drained
36 Cup Cakes
1. Heat Oven to 350
2. In a large bowl beat Eggs and Oil together
3. Add Oil Beat medium speed for 2 minutes
4. Add Applesauce Beat for 4 minutes
5. Measure and combine Flour, Soda, Powder, Salt, Cinnamon, Cloves and Nutmeg.
6. Add to Eggs and beat on low til well blended.
7. Add Carrots, Pineapple and Walnuts and beat til combined.
8 Divide in Cupcake papers or 1 9x13 and and 9 cup cakes
9 Bake 9x13 for 60 minutes the cupcakes fpr ONLY 30 minutes
10. Cool well before icing or serving.
Number of Servings: 36
Recipe submitted by SparkPeople user LOULOUBELLE2.
1. Heat Oven to 350
2. In a large bowl beat Eggs and Oil together
3. Add Oil Beat medium speed for 2 minutes
4. Add Applesauce Beat for 4 minutes
5. Measure and combine Flour, Soda, Powder, Salt, Cinnamon, Cloves and Nutmeg.
6. Add to Eggs and beat on low til well blended.
7. Add Carrots, Pineapple and Walnuts and beat til combined.
8 Divide in Cupcake papers or 1 9x13 and and 9 cup cakes
9 Bake 9x13 for 60 minutes the cupcakes fpr ONLY 30 minutes
10. Cool well before icing or serving.
Number of Servings: 36
Recipe submitted by SparkPeople user LOULOUBELLE2.
Nutritional Info Amount Per Serving
- Calories: 113.1
- Total Fat: 2.7 g
- Cholesterol: 23.6 mg
- Sodium: 144.1 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.6 g
Member Reviews
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KKAYWEBB
Excellent! I used 1/3 cup of canola oil and 1 cup of unsweetened apple sauce and this cake came out perfect! I poured the entire thing into a 9x12 pan, also. I'm sharing this recipe with all my dieting friends and family. - 1/7/11
Reply from LOULOUBELLE2 (1/7/11)
Thank You for your comment...Our family loves this cake and I make it all year round, though it does taste a bit better in the fall when the carrots are fresh out of the garden....Enjoy!!!!
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M_MUGGINS
This is an amazingly moist cake, which will appeal to sticky-toffee or carrot pudding lovers. (My husband thought it was too moist. Is there such a thing?) It doesn't need any frosting or whipped cream. I frosted half the cake with cream cheese frosting, though. The cake and cupcakes freeze well. - 10/14/09
Reply from LOULOUBELLE2 (10/17/09)
So glad your enjoyed it. That cake is my DH's favorite...reguardless how moist it is. I to do not frost it....