Carrot Cake with Coconuts and Pineapple
142
The carrot cake was super moist and delicious, and the icing was buttery and creamy. Such an indulgence. I guess there are plenty of good-for-me stuff in the cake, so I shouldn't feel bad about eating one slice or two :)
Ingredients
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
carrots
finely grated |
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| 1 | cup |
coconut
shredded |
* |
| 1 | cup |
nuts
|
|
| 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 nuts.
Pour into a greased 13 x 9 x 2-inch baking pan or two 8 by 8-inch cake pans.
Bake at 350℉ (180℃) 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.
Store in refrigerator.
Nutrition Facts
Serving Size 132g (4.7 oz)Amount per Serving
Calories 58055% of calories from fat
% Daily Value *
Total Fat 35g
54%
Saturated Fat 10g
48%
Trans Fat
0g
Cholesterol 63mg
21%
Sodium 195mg
8%
Total Carbohydrate
21g
21%
Dietary Fiber 2g
8%
Sugars g
Protein
11g
Vitamin A 53%
•
Vitamin C 2%
Calcium 3%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
