Carrot Cake

My 365 videos with 365 things that bring utter delight to my 365 days of 2015.

Ingredients

For cake
Flour 2 Cup (32 tbs)
White sugar 1 Cup (16 tbs)
Brown sugar 1 Cup (16 tbs)
Baking soda 1 Teaspoon
Salt 1 Pinch
Vanilla 1 Teaspoon
Eggs 2 Medium
Nutmeg 1/4 Teaspoon
Cardamom 1/2 Teaspoon
Cinammon 1/2 Teaspoon
Coconut oil 1/3 Cup (5.33 tbs)
Canned crushed pineapple with juice 1 Can (10 oz)
Grated carrot 1 Cup (16 tbs)
Pine nuts 1/2 Cup (8 tbs)
Cooking spray 2 Dash
For frosting
Butter 1/2 Cup (8 tbs) , softened
Cream cheese 8 Ounce , softened
Vanilla extract 1 Teaspoon
Powdered sugar 1 Cup (16 tbs)
Cardamom 1/4 Teaspoon
Cinammon 1/4 Teaspoon
For topping
Pecans 1 Cup (16 tbs)

Directions

GETTING READY

Preheat oven to 180 degrees C. Grease cake pan with cooking spray and set aside.

MAKING

For the cake – In a large bowl, add in all the ingredients an mix well.

Pour the batter into the prepared pan and bake for 20 minutes.

Take out and place on a rack to cool.

For the frosting – using a stand mixer, cream together butter and cream cheese.

Add in remaining ingredient and beat well.

FINALIZING

Frost the cake and top with pecans.

SERVING

Slice the cake and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 686Calories from Fat 339

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 258 mg10.75%

Total Carbohydrates 80 g26.7%

Dietary Fiber 3 g12%

Sugars 57 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet