Carrot Gold Cake
A moist, flavorful carrot cake infused with cinnamon and pineapple, topped with nuts and coconut for a delightful dessert suitable for celebrations or everyday enjoyment.
Ingredients
Instructions
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
- Add sugar, salad oil, and eggs to the dry ingredients and mix well.
- Thoroughly blend in the grated carrots, crushed pineapple, chopped nuts, and coconut if using.
- Pour the batter into a large greased and floured cake pan or divide into three greased and floured 9-inch round pans.
- Bake at 350°F for 35 minutes if baking as layers, or until a toothpick inserted into the center comes out clean.
Nutrition & Diet Analysis (per serving)
821
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
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).