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Pineapple Carrot Cake With Cream Cheese Frosting Recipe
|Unbleached all purpose flour||3 Cup (48 tbs)|
|Granulated sugar||3 Cup (48 tbs)|
|Baking soda||1 Tablespoon|
|Ground cinnamon||1 Tablespoon|
|Corn oil||1 1⁄2 Cup (24 tbs)|
|Eggs||4 Large, beaten|
|Vanilla extract||1 Tablespoon|
|Shelled walnuts||1 1⁄2 Cup (24 tbs), chopped|
|Shredded coconut||1 1⁄2 Cup (24 tbs)|
|Pureed cooked carrots||1 1⁄3 Cup (21.33 tbs)|
|Drained crushed pineapple||3⁄4 Cup (12 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Confectioner's sugar||1 Tablespoon (For Dusting)|
Serving size: Complete recipe
Calories 9757 Calories from Fat 4454
% Daily Value*
Total Fat 511 g786%
Saturated Fat 79.3 g396.4%
Trans Fat 1.1 g
Cholesterol 845.9 mg
Sodium 4712.4 mg196.3%
Total Carbohydrates 1232 g410.6%
Dietary Fiber 47.3 g189.1%
Sugars 848.6 g
Protein 96 g192.1%
Vitamin A 21% Vitamin C 10.8%
Calcium 48.8% Iron 172.5%
*Based on a 2000 Calorie diet
Grease two 9-inch layer cake pans lined with wax paper.
Sift dry ingredients into a bowl.
Add oil, eggs and vanilla.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hours.
Fill cake and frost sides with cream-cheese frosting.
Dust top with confectioners' sugar.