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Pineapple Carrot Cake Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||2 Teaspoon|
|Grated carrot||3 Cup (48 tbs)|
|Crushed pineapple||1 Cup (16 tbs), well drained|
Calories 447 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 146.1 mg
Sodium 432.3 mg18%
Total Carbohydrates 61 g20.2%
Dietary Fiber 4 g15.9%
Sugars 12.2 g
Protein 10 g20.4%
Vitamin A 11.9% Vitamin C 37.2%
Calcium 16.4% Iron 19.3%
*Based on a 2000 Calorie diet
Add flour, baking soda, baking powder and spices.
Stir in carrots.
Mix topping and sprinkle over batter.
Bake in a 9 x 13" oiled and floured pan at 350Â°F 25-30 minutes.