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Carrot-Pineapple Cake

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Submitted by mgsumc

YIELD

1 cake

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML BUTTER
softened
3 3
LARGE LARGE EGGS
1 237
CUP ML PINEAPPLE JUICE
thawed unsweetened, concentrate
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 ½ 591
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML SALT
3 7.1E+2
CUPS ML CARROTS
shredded
Icing
8 231.2
OUNCES ML/G CREAM CHEESE
softened
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML PECANS

Directions

Preheat oven to 350℉ (180℃).

Beat butter in large bowl until creamy.

Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt.

Gradually add to egg mixture, beating until well blended.

Stir in carrots.

Spread batter evenly into greased 12 x 8 inch baking dish .

Bake 30 minutes or until wooden pick inserted in center comes out clean.

Cool completely on wire rack.

Prepare Icing by combining all ingredients except pecans.

Mix well. Spread over cooled cake.

Sprinkle with pecans, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 923 57% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 283mg 94%
Sodium 742mg 31%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 27%
Sugars g
Protein 40g
Vitamin A 356% Vitamin C 56%
Calcium 18% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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