Carrot cake with pinapples and coconut added. Moist and delicious. To cut cleanly, frost then freeze the cake and use a hot knife.
Combine first 9 ingredients (and the vanilla) and mix on second speed for two minutes. Scrape down sides and add pineapple and carrots. Mix until combined.
Makes 8 (18"x24") sheet pans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3584g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 8206 | ||
Calories from Fat: 5512 (67%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 612.5g | 817 % | |
Saturated Fat 133g | 665 % | |
Monounsaturated Fat 158.7g | ||
Polyunsanturated Fat 285.6g | ||
Cholesterol 1462.4mg | 450 % | |
Sodium 220611.5mg | 7607 % | |
Potassium 3701.8mg | 97 % | |
Total Carbohydrate 682g | 201 % | |
Dietary Fiber 50.8g | 203 % | |
Sugars, other 631.2g | ||
Protein 59.9g | 86 % | |
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: 8206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.