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Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 2 cups Flour; 2 teaspoons Baking soda; 1/2 teaspoon Salt; 2 teaspoons Cinnamon; 3 large Eggs; 2 cups Sugar; 3/4 cup Vegetable oil; 3/4 cup Buttermilk; 2 teaspoons Vanilla extract; 2 cups Carrot grated; 1 8 ounce can Pineapple crushed; 1 3 1/2 ounce can Flaked coconut; 1 cup Pecans chopped

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INGREDIENTS

2 cups Flour
2 teaspoons Baking soda
1/2 teaspoon Salt
2 teaspoons Cinnamon
3 large Eggs
2 cups Sugar
3/4 cup Vegetable oil
3/4 cup Buttermilk
2 teaspoons Vanilla extract
2 cups Carrot ; grated
1 8 ounce can Pineapple ; crushed
1 3 1/2 ounce can Flaked coconut
1 cup Pecans ; chopped
Buttermillk Glaze ; see separate recipe
Cream Cheese Frosting ; see separate recipe

Servings

INSTRUCTIONS

1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

2. Stir together first 4 ingredients (flour, baking soda, salt, cinnamon).

3. Beat eggs and next 4 ingredients (sugar, vegetable oil, buttermilk and vanilla) at med speed with electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients (pineapple, coconut and pecans). Pour batter into prepared cakepans.

4. Bake at 350 degrees for 25-30 mins or until a wooden pick inserted in center comes out clean.

5. Drizzle Buttermilk Glaze evenly over layers: cool in pans on wire racks 15 mins. (separate recipe)

6. Remove from pans, and cool completely on wire racks.

7. Spread Cream Cheese Frosting between layers and on top and sides of cake. (separate recipe)

NOTES

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Carrot Cake

2 cups Flour
2 teaspoons Baking soda
1/2 teaspoon Salt
2 teaspoons Cinnamon
3 large Eggs
2 cups Sugar
3/4 cup Vegetable oil
3/4 cup Buttermilk
2 teaspoons Vanilla extract
2 cups Carrot grated
1 8 ounce can Pineapple crushed
1 3 1/2 ounce can Flaked coconut
1 cup Pecans chopped
 Buttermillk Glaze see separate recipe
 Cream Cheese Frosting see separate recipe

1.  Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper.  Set pans aside.

2.  Stir together first 4 ingredients (flour, baking soda, salt, cinnamon).

3.  Beat eggs and next 4 ingredients (sugar, vegetable oil, buttermilk and vanilla) at med speed with electric mixer until smooth.  Add flour mixture, beating at low speed until blended.  Fold in carrot and next 3 ingredients (pineapple, coconut and pecans).  Pour batter into prepared cakepans.

4.  Bake at 350 degrees for 25-30 mins or until a wooden pick inserted in center comes out clean.

5.  Drizzle Buttermilk Glaze evenly over layers: cool in pans on wire racks 15 mins.  (separate recipe)

6.  Remove from pans, and cool completely on wire racks.

7.  Spread Cream Cheese Frosting between layers and on top and sides of cake. (separate recipe)

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 10 Servings

Calories: 683
Calories from Fat: 544 (80%)

Amt Per Serving		% DV

	Total Fat 60.4g	81 %
	Saturated Fat 26g	130 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 7.8g
Cholesterol 225.2mg		69 %
Sodium 11503.7mg		397 %
Potassium 244.2mg		6 %
Total Carbohydrate 28.5g		8 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 25.7g
Protein 9.1g		13 %
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.

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Calories per serving: 683

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