Carrot-Pineapple Cake

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 490.8
  • Total Fat: 27.6 g
  • Cholesterol: 57.4 mg
  • Sodium: 223.8 mg
  • Total Carbs: 59.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Carrot-Pineapple Cake calories by ingredient
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Number of Servings: 15


    2 cups flour
    1 1/2 cups sugar
    2 tsp baking powder
    2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp salt
    1 cup vegetable oil
    1 8oz can crushed pineapple. undrained
    4 eggs
    1 tsp vanilla extract
    2 cups shredded carrots
    1 cup chopped nuts
    1 16oz container cream cheese ready-to-spread frosting


Preheat the oven to 350*F. Spray the bottom of a -by-13-inch baking pan with cooking spray.

In a large bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the oil, pineapple and its juice, eggs, and vanilla. Stir until well blended.

Stir in the carrots and 3/4 cup of the nuts. Pour the batter into the pan and smooth the surface.

Bake for 35-40 minutes or until firm and a toothpick inserted in the center comes out clean. Set on a wire rack to cool completely.

When cool, frost the top of the cake with cream cheese frosting and sprinkle with the remaining 1/4 cup of nuts.

To store, cover the pan and refrigerate the cake.

Number of Servings: 15

Recipe submitted by SparkPeople user CASSIDYR.

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