Moist and Spicy Carrot Cake with Pineapple

Prep Time:
30 min
Cook Time:
35 min
Total Time:
2 hr 15 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 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg or mace
  • 2 cups carrots, finely grated
  • 1 (8 oz.) can crushed pineapple with juice
  • 1 1/2 cups chopped pecans, divided
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting


  1. HEAT oven to 325°F. Coat two 9-inch round 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. Add carrots, undrained pineapple and 3/4 cup pecans. Spread evenly in prepared pans.
  3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans. Cool completely on cooling racks.
  4. FROST with cream cheese frosting. Press remaining pecans on sides of cake.


Serving Size (1 slice, 1/12 of cake), Calories 750 (Calories from Fat 400), Total Fat 46g (Saturated Fat 6g, Trans Fat 2g), Cholesterol 70mg, Sodium 370mg, Total Carbohydrate 83g (Dietary Fiber 3g, Sugars 61g), 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.