Fabulous Carrot Cake
Recipe: #1661
October 29, 2011
Categories: Desserts, Cakes, Carrot, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Picnic, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, more
"This is an old fashioned carrot cake with pineapple I found it in The Oregonian Newspaper but use a different Frosting than suggested. I will list my frosting I use here. It is always moist Not dry as some carrot cakes tend to be."
Original is 12-16 servings
Ingredients
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- FROSTING
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Nutritional
- Serving Size: 1 (253.3 g)
- Calories 860
- Total Fat - 37.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 74.8 mg
- Sodium - 513.6 mg
- Total Carbohydrate - 126.2 g
- Dietary Fiber - 3.9 g
- Sugars - 55.1 g
- Protein - 9.6 g
- Calcium - 111.2 mg
- Iron - 2.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mixing bowl combine dry ingredients. flour, sugar, salt, baking soda, cinnamon
Step 2
Add eggs, Oil, carrots and vanilla. beat until well combined
Step 3
Stir in pineapple, coconut and 1/2 cup nuts.
Step 4
Put in greased 13x9x2 baking pan. Bake 350 for 50-60 minutes or tests done. Cool completely
Step 5
Test for doneness early as all ovens bake at different temperatures
Step 6
Combine frosting ingredients in small bowl; mix until blended Frost cooled cake. Store in refrigerator.
Tips
No special items needed.
1 Reviews
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