This is a rather different carrot cake recipe as it uses pineapple. You can't really taste the pineapple, but the resulting carrot cake is very moist and yummy so it works!
Preheat oven to 325.
Mix together in a bowl: flour, baking soda, baking powder, salt,
and nutmeg, set aside. In a blender, mix eggs, sugar, oil and
vanilla. Slowly add dry ingredients, pineapple, juice
and grated carrots. Pour into greased 9x13" pan
Bake 325 deg for 1 hour. Let cool.
For frosting, cream together butter and cream cheese. Add vanilla and powdered sugar. Beat until fluffy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 939 | ||
Calories from Fat: 779 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.6g | 115 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 40g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 394.2mg | 14 % | |
Potassium 98.4mg | 3 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 40.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 939
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