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Thursday, March 3, 2016

Carrot Pineapple Cake

Carrot Cake has been my favorite cake for as long as I can remember.  I used to have a great recipe, but then lost it and never found one I liked as much. Well I think the search for a replacement is over!  

I was looking through one of my fav sites to find recipes, Weelicious, and found one that seemed worth trying. Of course I made a couple 'healthy' tweaks, but guess what? My whole family LOVED it!  So of course I had to share this with you all, fellow cake lovers out there.   

I wish the pictures came out better, but suffice to say it is a flavor packed sweet moist yummy cake and I can't imagine there is a person that would not enjoy a bite.

You may have noticed, there is no icing on this cake.  That's true.   Feel free to add some yummy homemade creamy cream cheese icing up on top; that is how I'd like it for my birthday!  But, I made this on a Tuesday, and by eliminating the extra sugar and calories in icing, I felt less guilty about us enjoying a piece a cake.  On a Tuesday afternoon.  For no reason.  Except that I love Carrot Cake!  And it made it much easier for me to say 'yes' to all of us having a 2nd piece.  Yes.  It is that good, even without the icing!!

Here is the LINK to the original recipe on Weelicious if you want to check it out.  Below is my version, which has less sugar, oil, calories, and is made with fresh Pineapple!

Amy's Carrot Pineapple Cake
(adapted from Weelicious Pineapple Carrot Cake)

Preheat oven 350 degrees
Grease cake pan with Canola oil spray


  • 3 cups grated carrots
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

  • 4 large eggs
  • 1 cup canola oil
  • 1/2 cup apple sauce
  • 1 1/2 teaspoons vanilla extract
  • 2 cups fresh pineapple, with juice ('crushed' in food processor)
  • 3/4 cup chopped pecans

Mix top ingredients (carrots thru cinnamon) in a large glass bowl.
Mix remaining ingredients (eggs thru pecans) in another glass bowl.
Pour everything into large glass bowl and mix.
Pour into cake pan.
Cook for 40 minutes (checking temp for 165 and doneness).
Cool on wire rack.



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