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Golden Pineapple Carrot Coffee Cake

  • Prep 25 min
  • Total 60 min
  • Servings 8

Enjoy this delicious pineapple and carrot coffee cake topped with walnuts – ready in an hour. MORE + LESS -

Ingredients

CAKE

1/3
cup sugar
1/4
cup refrigerated or frozen fat-free egg product, thawed, or 1 egg
3
tablespoons oil
1
cup shredded carrots
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
1/3
cup orange juice
1 1/2
cups all-purpose flour
1 1/2
teaspoons baking soda
1
teaspoon cinnamon
1/4
teaspoon salt

TOPPING

1/3
cup sugar
1/3
cup finely chopped walnuts
3/4
teaspoon cinnamon

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.
  • 2
    In medium bowl, combine 1/3 cup sugar, egg product and oil; mix well. Add carrots, pineapple and orange juice; blend well.
  • 3
    In small bowl, combine flour, baking soda, 1 teaspoon cinnamon and salt; mix well. Add to carrot-pineapple mixture; stir just until dry ingredients are moistened. Spread batter evenly in sprayed pan.
  • 4
    In another small bowl, combine all topping ingredients; mix well. Sprinkle over batter.
  • 5
    Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
23g
Protein
4g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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