Skip to Content

Carrot Pineapple Cake (VRP 096)

Share Your Love of Vintage Recipes!!!

Carrot Pineapple Cake

Vintage Recipe Box 96 Overview

There are lots of fun recipes to read in the box this recipe for Carrot Pineapple Cake was with.

Click here to view all of Vintage Recipe Box 96 recipes.

Start your own recipe box for your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Recipe Card Details

Carrot Pineapple Cake Recipe Card Front

Carrot Pineapple Cake

Front of the recipe card for Carrot Pineapple Cake.

Vintage Kitchen Tools, Dishes, and Cookbooks

I love vintage dishes and kitchenware and on the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site. Click here to view Vintage Kitchenware on Etsy.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Carrot Pineapple Cake Recipe

If you make this Carrot Pineapple Cake recipe, join our Facebook group and share your photos! (Or just join anyway, we would love to have you!!!)

Carrot Pineapple Cake

Carrot Pineapple Cake

Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 cups sugar
  • 3 eggs
  • 1 cup oil
  • 1 teaspoon vanilla
  • 2 cups finely shredded carrots
  • 8½-ounce can crushed pineapple, undrained
  • 2½ cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • ½ teaspoon salt

Orange Glaze:

  • ¾ cup powdered sugar
  • ¼ teaspoon grated orange peel
  • 3 to 4 teaspoons lemon juice

Instructions

  1. In a large bowl, combine sugar, eggs, oil, and vanilla; beat well.
  2. Stir in carrots and pineapple.
  3. Combine flour, baking powder, cinnamon, soda, nutmeg, and salt.
  4. Blend into the batter.
  5. Pour into greased and floured nine-cup turban mold.
  6. Bake at 350° 60 to 70 minutes or until a wooden pick inserted in the center comes out dry.
  7. Cool in pan 10 minutes.
  8. With a long spatula, loosen edges and turn out onto the rack to finish cooling.
  9. Drizzle with Orange Glaze or sprinkle with confectioners' sugar.

Orange Glaze:

  1. Blend powdered sugar with orange peel and enough lemon juice to attain consistency for drizzling.

Carrot Pineapple Cake

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VintageRecipeProject.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Read our Privacy and Affiliate Policy.

Skip to Recipe