Carrot Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

2323 calories per serving view nutrition facts

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Ingredients

2	cups	flour, all-purpose
2	cups	sugar
2	teaspoons	cinnamon	ground
1	teaspoon	baking soda
1/2	teaspoon	salt
3	large	eggs
2	cups	carrots	finely grated
1 1/2	cups	vegetable oil
1	teaspoon	vanilla extract
1	cup	pineapple, canned, crushed	drained
1	cup	coconut	shredded
1	cup	nuts	divided

Cream cheese frosting
6	ounces	cream cheese	softened
3	cups	powdered sugar
6	tablespoons	butter	or margarine, softened
1	teaspoon	vanilla extract

Directions

In a mixing bowl, combine dry ingredients.

Add eggs, carrots, oil and vanilla; beat until combined.

Stir in pineapple, coconut and 1/2 cup nuts.

Pour into a greased 13 x 9 x 2-inch baking pan.

Bake at 350 degrees F for 50 to 60 minutes or until cake tests done.

Cool.

Combine frosting ingredients in a small bowl; mix until well blended.

Frost cooled cake.

Sprinkle with remaining nuts.

Store in refrigerator.

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Nutrition Facts

Serving Size 530g

Amount per Serving

Calories 2323 55% of calories from fat

	% Daily Value*
Total Fat 141.0g	216%
Saturated Fat 39.0g	193%
Trans Fat 0.0g
Cholesterol 252mg	84%
Sodium 781mg	33%
Total Carbohydrate 255.0g	85%
Dietary Fiber 8.0g	32%
Sugars 192.0g
Protein 22.0g	43%

Vitamin A	211%		Vitamin C	6%
Calcium	13%		Iron	34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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