Pineapple-Carrot Cake

Recipe

Dessert
Pineapple-Carrot Cake

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User Rating

4.4 out of 5 stars
Rate it:
5 ratings

Recipe Data

24
Servings

Author

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
1 ½ c.vegetable or canola oil
2 c.sugar
2 tsp.cinnamon
2 tsp.vanilla
4large eggs
2 ¼ c.flour
2 tsp.baking soda
1(8 oz) can crushed pineapple, with juice
2 c.shredded carrots
1 c.chopped walnuts
1(8 oz) pkg cream cheese, softened
¼ c.butter, softened
2 c.powdered sugar
2 tsp.vanilla

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.
  2. Combine oil, sugar, cinnamon and 2 teaspoons vanilla. Beat in eggs. Stir in flour, baking soda and pineapple with juice. Fold in carrots and nuts. Pour into prepared pan.
  3. Bake for 45 to 60 minutes. Cool completely.
  4. Beat together cream cheese, butter, powdered sugar and 2 teaspoons vanilla. Spread on cooled cake.

Nutrition facts

Servings

350 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 50mg
  • Sodium: 160mg
  • Total Carbohydrates: 36g
  • Protein: 4g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%