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    You are in: Home / Recipes / Pineapple-Carrot Cake Recipe
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    Pineapple-Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Bec's Note:

    Suggestion: Add about 1 1/2 tablespoons pineapple juice to icing, double recipe and put in tube, bundt or 13 x 9 x 2 pan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream cheese frosting

    Directions:

    1. 1
      In large mixer bowl, stir together dry ingredients.
    2. 2
      Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
    3. 3
      Beat with electric mixer 2 minutes at medium speed.
    4. 4
      Pour batter into greased and lightly floured 9" x 9" x 2" baking pan.
    5. 5
      Bake at 350 degrees about 35 minutes; cool.
    6. 6
      For frosting, cream together cream cheese and butter; beat in vanilla and salt.
    7. 7
      Gradually add powdered sugar; blend in well.
    8. 8
      Stir in chopped pecans.

    Ratings & Reviews:

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    Nutritional Facts for Pineapple-Carrot Cake

    Serving Size: 1 (87 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 330.4
     
    Calories from Fat 153
    46%
    Total Fat 17.0 g
    26%
    Saturated Fat 4.6 g
    23%
    Cholesterol 39.9 mg
    13%
    Sodium 234.7 mg
    9%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 1.0 g
    4%
    Sugars 32.5 g
    130%
    Protein 2.8 g
    5%

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