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Pineapple-Carrot-Coconut-Walnut Cake

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Recipe

 

Yield

1 cake

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
355 ml vegetable oil
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473 ml sugar
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4 large eggs
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651 ml all-purpose flour
sifted
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1E+1 ml baking soda
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5 ml cinnamon
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2.5 ml salt
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5 ml vanilla extract
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1 can pineapple
unsweetened, crushed, well drained
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473 ml carrots
grated
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173.4 ml/g walnuts
finely chopped
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1 can coconut
unsweetened
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Cream cheese frosting
231.2 ml/g cream cheese
softened
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118 ml butter
softened
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15 ml cocoa powder
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453.6 g powdered sugar
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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 Arrow up button

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Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 255552% 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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