a hefty, dense carrot cake topped with nuts, pineapple, and nuts.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 1 to 9 – inch round pan |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup butter
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1 cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
- Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 571 mg |
| Sugars | 44 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
A tip for bakers , when putting batter in a pan do not fill it over 3/4 full. If it feels to the top then it will overflow needs room for rising. Same with cupcakes don’t overfill leave room for rising.Be on the lookout for these recipes with unclear size of pans. Use your best judgment. Yes I gave it 2stars because they were unclear of the pan size.
Serves 12 to 16. I replaced the nuts with raisins and coconut so that my kids could take this to school in their lunches. For a healthier cake, used applesauce instead of butter and used 75% of the sugars. Really tasty and a nice texture. The batter did fit in one cake pan for me, though I used a special shaped pan similar to a detailed Bundt pan. I checked the cake at 1 hour and (bearing in mind my changes) think it could have been taken out five minutes earlier. In terms of flavour I think the cinnamon was a bit too prominent: maybe half the amount is better. Thanks for a good recipe. 🙂 Finally, regarding the pan size problem that others have had. My cake pan had an 8-cup capacity, and there was no overflow. Some 9″ pans MAY be large enough; the overall volume depends on the height as well as diameter. I recommend measuring the capacity of your pan before starting, or using a Bundt.
I like this cake because it does not have oil but the directions omit to say it should be baked in 2 8inch pans or equivalent otherwise you will have a mess and waste of expensive ingredients. Also, sugar can be cut back. For us any cake that is too sweet is not to our tastes but then we are in the minority. I might add it takes a bit longer to make a carrot cake with butter but the finished product is superior. Thanks for submission.
This is a great cake recipe..I know it says a 9 in. pan but the picture looks like it was fixed in a bundt pan, not a single 9 in. pan…I put in two because of the amount of batter I had I know it would run over. I will make this again.
I loved it cause it was different, but my family wasn’t a fan of the pineapple…but in all it was really good.
Excellent – no oil
This was a great recipe my entire family love it; and so do my fellow employees
Would the people posting these recipes get the information right first. This is the second time that I have thrown away money on a recipe that didn’t work. I followed it the recipe to the letter, and put as instructed the batter in a 9″ round pan and minutes into baking the batter poured over onto the oven floor. I am willing to bet that it should have been two 9″ pans instead of one. Thanks, but your recipe and or directions is extremely flawed. And to think what I could have done with that 20 bucks.
ABSOLUTE BEST recipe for carrot cake in the history of carrot cake! That’s my wife’s, both teenage daughter’s and my grandson’s opinion! Be careful! Deliciously decadent…morning, noon and night. Eat the last with butter and tall glass cold milk….YUM! THANKS
Delicious! I am not a great baker but this recipe is infalible. Thanks for sharing it Denise
It was good. I baked it in a 11X14 inch pan and it was finished baking in an hour
It’s yummy, but I made it with one 9″ cake pan and it overflowed in the oven, I would use two 8″ pans.