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Tropical Carrot Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Grated raw carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce, lightly drained (1 Can)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light salad oil||1 1⁄4 Cup (20 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6770 Calories from Fat 3757
% Daily Value*
Total Fat 425 g654.5%
Saturated Fat 51.5 g257.3%
Trans Fat 5.3 g
Cholesterol 845.9 mg282%
Sodium 3638.5 mg151.6%
Total Carbohydrates 691 g230.3%
Dietary Fiber 39.9 g159.7%
Sugars 456.3 g
Protein 77 g154.2%
Vitamin A 1030.4% Vitamin C 32.9%
Calcium 114.4% Iron 129.5%
*Based on a 2000 Calorie diet
Prepare carrots, pineapple and nuts.
Grease and flour 3 (9-inch) round cake pans or an oblong pan (13 x 9 x 2 inches).
Beat eggs lightly and beat in sugar.
Stir in oil, dry mixture, carrots and pineapple (you should have 3/4 cup pineapple).
Stir in walnuts and coconut.
Spread evenly in pans.
Bake 40 to 45 minutes or until sides shrink slightly and top springs back when touched.
Cool layers in pans 10 minutes then turn out on wire racks to cool completely.
Stack and frost with Tropical Butter Frosting or Cream Cheese Frosting.
Decorate top with shredded orange peel.
Frost sheet in pan or simply sprinkle with powdered sugar.