Old Fashioned Carrot Cake with Pineapple
This delicious cake is a classic for a reason! Full of delicious tastes and textures, this cake will make your taste buds sing! Be sure to frost with cream cheese frosting!
Servings: 16
Calories: 351kcal
Ingredients
- 1 ½ cup shortening
- 2 cups sugar
- 3 eggs
- 2 cups flour all-purpose
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 to 9 ounces crushed pineapple in juice
- 2 teaspoons vanilla
- 2 cups shredded carrots about 3 large or 4 medium
Instructions
- Preheat oven to 350F. Grease and flour (or grease and parchment paper) your pan(s). See directions below for baking one 9x13-inch cake or three 8-inch layers.
- In a large mixing bowl, mix the shortening and sugar until well blended. Add eggs and beat well with an electric mixer.1 ½ cup shortening, 2 cups sugar, 3 eggs
- In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Add this to the egg mixture and mix with a spoon.2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, 1 teaspoon salt
- Fold in the pineapple, vanilla, and carrots.8 to 9 ounces crushed pineapple in juice, 2 teaspoons vanilla, 2 cups shredded carrots
- Pour into prepared pan(s).
- Bake: 45 minutes for a 9x13-inch cake. (I grease and flour the pan for this)
- Bake: 35-40 minutes for three 8-inch layers (I grease and use a circle of parchment paper for this)
- When cakes are done, a toothpick inserted will come out cleanly.
- Cool completely in pan(s) before frosting.
- Frost with cream cheese frosting.
Nutrition
Calories: 351kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 31mg | Sodium: 308mg | Potassium: 86mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2259IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.