- 12
Ingredients
- CREAM CHEESE FROSTING:
- 3 medium carrots peeled
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup corn oil
- 3 eggs lightly beaten
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 1 cup shredded coconut (sweetened variety)
- 3/4 cup canned crushed pineapple drained
- 4 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 1/2 cups confectioners' sugar sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Preparation
Step 1
Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
Grate the remaining carrot; reserve.
Preheat the oven to 350 degrees. Grease a 9- by 13-inch baking pan. Line the bottom with waxed paper and grease the paper.
Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.
This recipe yields 12 servings.
Per serving: 630 calories, 73g carbohydrates, 7g protein, 35g fat, 90mg cholesterol.
You'll also love
-
'Tomato Time' Tart 0/5 (0 Votes) -
Swordfish Niçoise 0/5 (0 Votes)
You'll also love
-
Raspberry Melba Sauce 0/5 (0 Votes) -
Crab-Spinach Souffle 0/5 (0 Votes)