Loader

Recipe Search

Recipe Types: Baked , Bars , Beans , Beef , Beverage , Bread , Cake , Candy , Casserole , Cheese , Chicken , Chocolate , Cobbler , Confections , Cookies , Egg , Frozen , Grilled , Ham , Meat , Microwave , Muffins , Pasta , Pastry , Pie , Pork , Potatoes , Quick Bread , Ribs , Rice , Salad , Sauce , Seafood , Slow Cooker , Snack , Soup , Stir fry , Stovetop , Trifle , Turkey , Vegetable

Carrot Pineapple Bread

2016-05-31
  • Yield: 2 loaves
  • Servings: 20
  • Prep Time: 15m
  • Cook Time: 60m
janet

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:

  • Cannoli Mini Cheesecakes

  • Baked Cranberry Sauce

  • Pecan Zucchini Bread

  • Walnut Date Loaf

  • Ribbon Pumpkin Bread

Nutritional Info

This information is per serving.

  • Calories

    263

  • Total Fat

    12 g

  • Saturated Fat

    1 g

  • Cholesterol

    26 mg

  • Sodium

    176 mg

  • Potassium

    65 mg

  • Carbohydrates

    37 g

  • Dietary Fiber

    1 g

  • Sugars

    22 g

  • Protein

    3 g

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 cup shredded carrots
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Method

Step 1

Beat eggs, sugar and oil. Add carrots, pineapple and vanilla.

Step 2

Combine dry ingredients. Beat into carrot mixture. Pour into 2 8x4-in. greased loaf pans, or 5 to 6 mini loaf pans. Bake at 325° for 60-70 minutes, 10 minutes less for mini pans. Cool for 10 minutes in pan before removing to cooling rack.

Recipe Type: , Tags: , , , Ingredients: , , , , , , , ,

Leave a Reply