Pineapple Carrot Cake Recipe

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Pineapple Carrot Cake
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Ingredients:

Directions:

  1. In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1027.6 Kcal (4302 kJ)
Calories from fat 362.33 Kcal
% Daily Value*
Total Fat 40.26g 62%
Cholesterol 77.49mg 26%
Sodium 438.03mg 18%
Potassium 71.44mg 2%
Total Carbs 159.8g 53%
Sugars 92.8g 371%
Dietary Fiber 0.76g 3%
Protein 8.81g 18%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 22.6mg 2%
Amount Per 100 g
Calories 366.58 Kcal (1535 kJ)
Calories from fat 129.25 Kcal
% Daily Value*
Total Fat 14.36g 62%
Cholesterol 27.64mg 26%
Sodium 156.26mg 18%
Potassium 25.49mg 2%
Total Carbs 57.01g 53%
Sugars 33.11g 371%
Dietary Fiber 0.27g 3%
Protein 3.14g 18%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 5%
Iron 0.2mg 3%
Calcium 8.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.8
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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