Carrot Cake with Pineapple

Prep Time:
20 min
Cook Time:
35 min
Total Time:
1 hr 45 min
12 servings


  • Pillsbury™ Baking Spray with Flour
  • 4 large eggs
  • 2 cups sugar
  • 1 1/2 cups Crisco® Pure Vegetable Oil
  • 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1 teaspoon ground cinnamon
  • 1/4 tablespoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg or mace
  • 2 cups finely grated carrots, not packed
  • 1 (8 oz.) can crushed pineapple in pineapple juice
  • 1 1/2 cups chopped pecans, divided
  • 2 (16 oz.) cans Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting


  1. HEAT oven to 325°F. Spray two 9-inch cake pans or three 8-inch cake pans with flour no-stick cooking spray.
  2. BEAT eggs in large bowl until light and fluffy. Add sugar and oil. Stir in flour and spices.
  3. ADD carrots, undrained pineapple and 3/4 cup pecans.
  4. BAKE 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; finish cooling on wire racks. Cool completely. Frost with Cream Cheese Frosting. For garnish, press remaining pecans on sides of cake.


Serving Size (1 slice, 1/12 of cake), Calories 910 (Calories from Fat 460), Total Fat 53g (Saturated Fat 8g, Trans Fat 4.5g), Cholesterol 70mg, Sodium 470mg, Total Carbohydrate 109g (Dietary Fiber 3g, Sugars 858g), Protein 6g; Percent Daily Value*: Vitamin A 60%, Vitamin C 6%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.