Pineapple Carrot Cake Recipe

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Pineapple Carrot Cake
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  1. In a mixing bowl, combine the dry ingredients.
  2. Add the oil, eggs and baby food; mix on low speed until well blended.
  3. Stir in pineapple and nuts.
  4. Pour into two greased and floured 9-in. round baking pans.
  5. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
  8. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
  9. Spread between layers and over top and sides of cake.
  10. Garnish with nuts if desired.
  11. Store in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 810.35 Kcal (3393 kJ)
Calories from fat 364.2 Kcal
% Daily Value*
Total Fat 40.47g 62%
Cholesterol 77.49mg 26%
Sodium 438.44mg 18%
Potassium 93.73mg 2%
Total Carbs 111.69g 37%
Sugars 92.8g 371%
Dietary Fiber 1.38g 6%
Protein 5.56g 11%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 25.7mg 3%
Amount Per 100 g
Calories 443.17 Kcal (1855 kJ)
Calories from fat 199.18 Kcal
% Daily Value*
Total Fat 22.13g 62%
Cholesterol 42.38mg 26%
Sodium 239.78mg 18%
Potassium 51.26mg 2%
Total Carbs 61.08g 37%
Sugars 50.75g 371%
Dietary Fiber 0.76g 6%
Protein 3.04g 11%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 5%
Iron 0.4mg 4%
Calcium 14.1mg 3%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
  • 23

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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