Carrot Cake with Creamy Pineapple Filling



2 cups sugar
1-1/2 cups vegetable oil
4 eggs
2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons baking powder
pinch of salt
2 cups grated carrots
1 cup pecans or walnuts, chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
2 tablespoons Grand Marnier


Preheat the oven to 350 degrees F. To make the cake, in the bowl of an electric mixer, beat the sugar and oil until creamy. Add the eggs one at a time, beating well after each addition until smooth and yellow, about 4 to 5 minutes. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, baking powder, and salt. Add the flour mixture, a little at a time, to the sugar mixture, beating well after each addition. Add the carrots, nuts, pineapple, and Grand Marnier. Beat on low speed until well blended. Pour into 3 eight-inch cake pans that have been greased and dusted with flour. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto wire racks.




12 to 16 servings

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It would be nice if you put pictures with your recipes. We eat with our eyes first. That's how I decide if I want a recipe.