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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 :)

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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