Courtesy of

Pineapple Carrot Coffee Ring

Contributed by: Chris WebAdmin. of


  • 1 Pk active dry yeast (1tbsp)
  • 1/4 c Warm water (110-115 F)
  • 1 Egg
  • 2 tb Honey
  • 1 c Unbleached white flour
  • 1 8 oz crushed pineapple in its own juice
  • 1 c Grated carrots (2 med)
  • 1/4 c Raisins (dark or golden)
  • 1/4 ts Salt
  • 1/2 ts Cinnamon
  • 1/4 ts Ground nutmeg
  • 1/4 c Sunflower seeds
  • 1 1/2 c Whole wheat flour
  • 1/2 c Bran
  • 2 tb Vegetable oil


Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast.

Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil, blend well.

Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes.

Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.

Serving Size: Makes 16 Servings

Nutritional Information: Per serving (1/16 of recipe): 130 calories

Find this page online at: