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.
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.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 411 (42%)|
|Amt Per Serving||% DV|
|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 %|
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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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