Carrot Cake(From 1975 Edition)
A moist, flavorful carrot cake with warm cinnamon, crunchy pecans, and sweet pineapple, perfect for celebrations or afternoon tea with friends.
Ingredients
Instructions
- Combine and sift together flour, soda, cinnamon, salt, and sugar.
- Break eggs into a small bowl; add oil and vanilla and beat together.
- Add the eggs mixture to the sifted ingredients along with crushed pineapple, grated carrots, and chopped pecans.
- Gently fold the mixture by hand until well combined.
- Pour batter into a greased tube pan.
- Bake in a preheated 300°F oven for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Nutrition & Diet Analysis (per serving)
974
kcal
49% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).