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Carrot Cake with Coconuts & Pineapple

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Carrot Cake with Coconuts and Pineapple

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

Amount Measure Ingredient Features
2 cups all-purpose flour
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2 cups sugar
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2 teaspoons cinnamon
ground
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1 teaspoon baking soda
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½ teaspoon salt
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3 large eggs
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2 cups carrots
finely grated
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1 ½ cups vegetable oil
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1 teaspoon vanilla extract
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1 cup pineapple, canned, crushed
drained
*
1 cup coconut
shredded
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1 cup nuts
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Cream cheese frosting
6 ounces cream cheese
softened
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3 cups powdered sugar
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6 tablespoons butter
or margarine, softened
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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473 ml sugar
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1E+1 ml cinnamon
ground
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5 ml baking soda
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2.5 ml salt
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3 large eggs
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473 ml carrots
finely grated
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355 ml vegetable oil
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5 ml vanilla extract
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237 ml pineapple, canned, crushed
drained
*
237 ml coconut
shredded
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237 ml nuts
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Cream cheese frosting
173.4 ml/g cream cheese
softened
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7.1E+2 ml powdered sugar
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9E+1 ml butter
or margarine, softened
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5 ml vanilla extract
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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 Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 58055% 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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