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Pineapple-Carrot-Coconut-Walnut Cake

 

22

Yield

1

cake

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups vegetable oil
2 cups sugar
4 large eggs
2 ¾ cups all-purpose flour
sifted
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
1 can pineapple
unsweetened, crushed, well drained
*
2 cups carrots
grated
6 ounces walnuts
finely chopped
1 can coconut
unsweetened
*
Cream cheese frosting
8 ounces cream cheese
softened
½ cup butter
softened
1 tablespoon cocoa powder
1 pound powdered sugar

Directions

Preheat oven to 350℉ (180℃).

Beat oil, sugar and eggs together.

Add dry ingredients; blend thoroughly.

Add remaining ingredients; mix well.

Turn into two 5x9-inch greased and floured pans.

Bake for approximately 60 to 70 minutes.

Combine cream cheese and butter.

Blend in cocoa and sugar; mix well.

Fold in 2 cups banana slices in place of carrots for a different flavor; do not beat.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 255552% of calories from fat
 % Daily Value *
Total Fat 149g 229%
Saturated Fat 44g 222%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 1018mg 42%
Total Carbohydrate 97g 97%
Dietary Fiber 7g 29%
Sugars g
Protein 53g
Vitamin A 220% Vitamin C 6%
Calcium 14% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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