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Carrot Cake with Coconuts and Pineapple

 
Carrot Cake with Coconuts and Pineapple
57

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 :)

Yield

16

servings

Prep

30

min

Cook

60

min

Ready

hrs

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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