Pineapple Carrot Bread

Serving 32 people

75 min


  • baking soda 1 teaspoon baking soda
  • canola oil 1 cup canola oil
  • carrots 2 cups shredded carrots
  • confectioners' sugar 3/4 cup confectioners' sugar, optional
  • eggs 3 eggs
  • flour 3 cups all-purpose flour
  • ground cinnamon 1 teaspoon ground cinnamon
  • milk 1 to 1-1/2 teaspoons milk, optional
  • pecans 1 cup chopped pecans or walnuts
  • pineapple 1 can (8 ounces) unsweetened crushed pineapple, drained
  • salt 3/4 teaspoon salt
  • sugar 2 cups sugar
  • vanilla extract 2 teaspoons vanilla extract
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How to make it

  1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
  2. Spoon into two greased and floured 8-in. x 4-in. loaf pans.
  3. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  4. If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.