Fresh Carrot Cake with Pineapple
Nutrition
Calories: 965 kcalCarbohydrates: 105 gProtein: 17 gFat: 67 gSaturated Fat: 15 gCholesterol: 127 mgSodium: 759 mgFiber: 7 gSugar: 74 gVitamin A: 147.45 IUCalcium: 133 mgIron: 11 mg
Ingredients
- 2 cups vegetable oil
- 2-2/3 cups sugar
- 6 whole eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups flour
- 2-1/2 tsp baking powder
- 4-1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2-2/3 cups carrots grated
- 4 cups canned crushed pineapple well drained
- 1-3/4 cups walnuts chopped
Instructions
- Preheat the oven to 350°. Grease and flour two 9-in round cake pans.
- Cream the oil and sugar together well in a large bowl. Add the eggs, one at a time, mixing well after each. Add the vanilla, and cream well.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together. Add to the creamed mixture, and mix with an electric mixer for about 5 minutes. Stir in the carrots, pineapple, and walnuts.
- Pour the batter into the prepared cake pans, and bake at 350°for 40 to 45 minutes, until a cake tester or a toothpick inserted in the center comes out clean. Cool the layers in the pans on a wire rack for 5 minutes; then remove them from the pans by inverting them onto the wire rack, and continue to cool them.
- Prepare your favorite frosting: Cream Cheese frosting is great with a carrot cake. Place one cake layer on a plate, and spread frosting evenly over the top. Set the second layer on top of the first, and spread the frosting on the sides of the cake layers and over the top.