Total Time
Prep 0 mins
Cook 40 mins

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Line 13 x 9 in. baking pan with foil.
  3. Coat with vegetable cooking spray.
  4. Combine first seven ingredients in bowl.
  5. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
  6. Beat in dry ingredients until just combined.
  7. Stir in carrots.
  8. Beat egg whites in small mixer bowl to stiff peaks.
  9. Fold into carrot mixture in 2 batches with rubber spatula.
  10. Pour batter into pan.
  11. Bake 40 min. or until toothpick comes out clean.
  12. Cool in pan on wire rack.
  13. Invert cake onto wax paper; remove pan and foil.
  14. Cut into 16 pieces.


Most Helpful

I think this is the best Carrot cake I have ever tasted in my life!! Thank you very much my daughter loves it to and she is two.

pete_jodie March 06, 2009

I added 3/4 cup each of walnuts and coconut. Topped with cream cheese icing it was really good.

strew August 10, 2008

This didn't taste bad, just not like a regular carrot cake. It was very heavy. I don't think I'll make this again.

Melany * September 10, 2003

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