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Pineapple Carrot Cake With Cream Cheese Frosting

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Carrot Cake has a Scrumptious taste.The vanila extracts and eggs gives the Carrot Cake Unbelievable taste. must catch it
  Unbleached all purpose flour 3 Cup (48 tbs)
  Granulated sugar 3 Cup (48 tbs)
  Baking soda 1 Tablespoon
  Ground cinnamon 1 Tablespoon
  Corn oil 1 1⁄2 Cup (24 tbs)
  Eggs 4 Large, beaten
  Vanilla extract 1 Tablespoon
  Shelled walnuts 1 1⁄2 Cup (24 tbs), chopped
  Shredded coconut 1 1⁄2 Cup (24 tbs)
  Pureed cooked carrots 1 1⁄3 Cup (21.33 tbs)
  Drained crushed pineapple 3⁄4 Cup (12 tbs)
  Cream cheese frosting 1 Cup (16 tbs)
  Confectioner's sugar 1 Tablespoon (For Dusting)

Preheat oven to 350°F.
Grease two 9-inch layer cake pans lined with wax paper.
Sift dry ingredients into a bowl.
Add oil, eggs and vanilla.
Beat well.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hours.
Fill cake and frost sides with cream-cheese frosting.
Dust top with confectioners' sugar.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9757 Calories from Fat 4454

% Daily Value*

Total Fat 511 g786%

Saturated Fat 79.3 g396.4%

Trans Fat 1.1 g

Cholesterol 845.9 mg282%

Sodium 4712.4 mg196.3%

Total Carbohydrates 1232 g410.6%

Dietary Fiber 47.3 g189.1%

Sugars 848.6 g

Protein 96 g192.1%

Vitamin A 21% Vitamin C 10.8%

Calcium 48.8% Iron 172.5%

*Based on a 2000 Calorie diet

Pineapple Carrot Cake With Cream Cheese Frosting Recipe