A recipe my mother got while she was living in Lake Chelan sometime in the 60's
In a mixing bowl, combine vegetable oil, sugar, eggs, flour, baking powder, baking soda, salt and cinnamon. Mix. Add shredded carrots, pineapple (drained), and chopped nuts. Stir to combine well.
Pour into greased and floured round 9 inch baking pans, or a large rectangle cake pan and bake in a pre-heated oven at 350 degrees for 35 to 40 minutes. Take out of pans and cool on wire racks.
While cake is cooling make the frosting. Combine the powdered sugar with the room-temperature butter and cream cheese. Stir thoroughly to combine, then add the chopped pecans and the coconut. Stir again to combine. Can save a few pecan halves that look nice to decorate the top of the cake if desired. Frost the cake, and decorate with the pecans, once per slice, around the top edge of the cake.
I use Dole canned pineapple, and Philadelphia cream cheese. Do NOT use olive oil instead of vegetable oil!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1134 | ||
Calories from Fat: 818 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.9g | 121 % | |
Saturated Fat 40.4g | 202 % | |
Monounsaturated Fat 33.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 156.4mg | 48 % | |
Sodium 14481.4mg | 499 % | |
Potassium 455.7mg | 12 % | |
Total Carbohydrate 72.2g | 21 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 67.6g | ||
Protein 12.1g | 17 % | |
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: 1134
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