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Carrot Cake Loaf with Pineapple


carrot cake loaf
Dave King/Dorling Kindersley/Getty Images
Crushed pineapple gives this tasty carrot cake some great flavor, and pecans give it crunch. Finish this loaf cake with a cream cheese frosting or glaze, and sprinkle with more chopped pecans.


  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups grated carrots
  • 1 1/3 vegetable oil
  • 2 eggs, beaten
  • 1 cup chopped pecans
  • 1 cup drained crushed pineapple
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract


Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour. Frost with cream cheese frosting or glaze as desired.


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