Recipe Corner: Carrot Pineapple Cake



2 1/4 cups flour

2 cups packed freshly shredded carrots

1 cup crushed pineapple, drained

1 cup sugar

1 cup light brown sugar

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3/4 cup canola oil

1/4 cup unsalted melted butter or apple sauce

4 eggs, beaten

2 tablespoons fresh lemon juice or orange juice

2 tablespoons chopped crystallized ginger

2 teaspoons ground cinnamon

1 teaspoon each baking soda and baking powder

1 teaspoon vanilla extract

1 teaspoon lemon or orange zest

1/2 teaspoon each ground nutmeg and ginger

1/4 teaspoon salt (to taste)

1 cup chopped toasted pecans, hazelnuts, almonds or walnuts

1/2 cup chopped raisins, golden raisins or dates

Finely chopped dried apricots, nuts, shredded coconut or carrot zest, as garnish


Preheat the oven to 350°F.  Spray a 9×13-inch baking pan with nonstick cooking spray.

Sift all dry ingredients together in a large bowl, and set aside.

In a separate bowl, mix together the sugar, oil, melted butter or apple sauce, and eggs; add remaining ingredients, and beat after each addition.  Add in the sifted ingredients, and stir well.

Pour batter into prepared pan, smooth out surface, and bake for 40-45 minutes until golden brown, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.)

Cool cake and frost with a whipped cream or cream cheese frosting, and garnish.

Serves 8-10.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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