March, 2001, e-mailed recipe of the day.
Preheat the oven to 350-degrees.
Sift the sugar, flour, cinnamon, baking soda and salt into a bowl.In a larger bowl, mix the eggs, crushed pineapple, oil, vanilla, coconut, carrots, and pecans. Add the dry ingrediens to the liquid mixture.
Bake in a well-greased and floured 9x13" pan for 40 minutes or until toothpick comes out clean. Let cool for 1 hour.
Icing:
With a mixer, cream together the cream cheese and butter. Add the salt and lemon juice. Slowly add in the powdered sugar. Mix until smooth. Spread on the cake after it has cooled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 973 | ||
Calories from Fat: 411 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 98mg | 30 % | |
Sodium 368.7mg | 13 % | |
Potassium 265.2mg | 7 % | |
Total Carbohydrate 139.7g | 41 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 136g | ||
Protein 6.8g | 10 % | |
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: 973
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