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Carrot and Pineapple Cake

8 to 10 servings



Nutritional Facts Per Serving

3.3 g
33.6 g
1.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 178
  • Fat 3.9 g
    • Saturated   0.6 g
    • + Trans 
  • Cholesterol 37 mg
  • Sodium   234 mg
  • Carbohydrate 33.6 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 3.3 g
    • Vitamin A 23 %
    • Vitamin C 3 %
    • Calcium 3 %
    • Iron 7 %


Place the oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a 10" spring-form cake pan with vegetable oil spray.

Combine the sugar, applesauce, eggs and vanilla in a bowl. Place flour, baking soda, baking powder, salt, cinnamon and nutmeg in a second bowl and whisk to combine. Mix the dry mixture into the wet. Stir in carrots, pineapple, walnuts and cranberries. Spoon the batter into the pan. Bake 45 to 50 minutes, or until the cake springs back when gently touched in the very centre. Cool to room temperature, dust with icing sugar, cut into wedges and serve.

Serving Suggestions

Serve the cake with an ice-cold glass of milk or freshly brewed cup of premium coffee or tea, the latter of which you can find a great selection at Thrifty Foods.

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