Carrot Pineapple Snacking Cake Recipe


Preparation Time30 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
DishMain Ingredient
Interest Group


 All purpose unbleached flour1 1⁄2 Cup (24 tbs), sifted
 Baking soda1 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs/1/2 cup prepared egg substitute2
 Vegetable oil1⁄2 Cup (8 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Brown sugar1⁄2 Cup (8 tbs)
 Finely grated carrots1 1⁄2 Cup (24 tbs) (About 4 Large)
 Canned crushed pineapple8 Ounce, undrained (Packed In Its Own Juice, 1 Can)
 Chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3214 Calories from Fat 1420

% Daily Value*

Total Fat 160 g246.4%

Saturated Fat 21.4 g106.8%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 2638.2 mg109.9%

Total Carbohydrates 413 g137.6%

Dietary Fiber 22.7 g90.7%

Sugars 246.8 g

Protein 45 g89.1%

Vitamin A 767.8% Vitamin C 22.7%

Calcium 25.1% Iron 75.9%

*Based on a 2000 Calorie diet


Preheat the oven to 350° F.
Butter a 9-inch square or 7-by-11-inch oblong cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you're using them.
Beat the egg-oil mixture into the dry ingredients.
When well-blended, stir in the carrot-pineapple mixture.
Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25 to 30 minutes, or until the cake is risen and a cake tester inserted at the center comes out dry.