Try this Mom's Pineapple Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPrep: Preheat oven to 350 degrees F, place rack in center position.
Prep: Butter and flour 9x13 cake pan or two 8" round cake pans.
Prep: Peel and finely grate carrots
1. Mix dry ingredients (except sugar) in bowl. Set aside.
2. In the bowl of a stand mixer at medium speed, beat eggs until frothy (1 minute).
3. Add sugar and beat until thick and light in color (about 4 minutes).
4. Add oil in a steady stream.
5. Add vanilla.
6. Remove bowl from mixer and fold in flour mixture with a rubber spatula, in thirds, only until incorporated.
7. Gently fold in carrots, then coconut, then pineapple (with juice).
8. Pour batter into prepared pan.
9. Bake for 45 minutes then check firmness and with toothpick inserted into the center, it should comes out clean. Add more time as required. It may take 55-65 minutes.
10. Cool on wire rack.
10a. If using 8" round pans, cool for 10 minutes then invert to remove cakes.
Alternate no-machine method:
1. Mix all dry ingredients except sugar.
2. In a seperate bowl, beat together eggs and sugar for several minutes, then add oil and vanilla. Combine well.
3. Continue at previous Step 7.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1825g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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