Carrot Cake wth Pineapple


4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 36
  • 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

View full nutritional breakdown of Carrot Cake wth Pineapple calories by ingredient
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Very moist, may frost or serve with just a sdollop of Whip Cream
Frosting or Whip Cream is not figured in the calorie count
Very moist, may frost or serve with just a sdollop of Whip Cream
Frosting or Whip Cream is not figured in the calorie count

Number of Servings: 36


    4 Egg, fresh
    2/3 C. Vegetable Oil
    2/3 C. Applesauce, unsweetened,
    2-1/4 C. Granulated Sugar
    2-1/4 C. Flour
    2 tsp. Baking Soda)
    2 Tsp. Baking Powder)
    1/2 Tsp. Salt
    2 Tsp. Cinnamon
    1/2 Tsp. Gr. Cloves
    1/2 Tsp. Gr. Nutmeg
    3-1/2 C. Carrots shredded or finely chopped
    1 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.


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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    These were very time I would try less oil & more applesauce. - 10/17/11

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  • Incredible!
    1 of 1 people found this review helpful
    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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  • I subed half whole wheat flour turned our great! - 8/24/11

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  • I can't wait to try this! - 2/20/11

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  • 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....

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