Try this Pineapple Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel and grate the carrots (it helps to use the fine grating disc of a food processor). Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter).
Beat the eggs, add the sugar. Add teh flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the pecans. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake).
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract. When completely mixed, beat in the confectioner's sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 908 | ||
Calories from Fat: 435 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 207.4mg | 64 % | |
Sodium 211.2mg | 7 % | |
Potassium 274.8mg | 7 % | |
Total Carbohydrate 114.7g | 34 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 110.5g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 908
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