Golden Pineapple Carrot Coffee Cake

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

  • prep time 25 min
  • total time 60 min
  • ingredients 13
  • servings 8

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
  • 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 INFORMATION PER SERVING

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