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Ingredientes
- 2 c. Sifted flour
- 2 tsp Baking pwdr
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 2 1/2 tsp Cinnamon
- 4 lrg Large eggs
- 1 1/2 c. Oil
- 2 c. Sugar
- 2 3/4 c. Coarsely grated carrots
- 1 can (8-ounce) crushed pineapple (liquid removed)
- 3/4 c. Minced walnuts or possibly pecans
- 1 c. Shredded sweetened coconut
- 1/2 c. Butter or possibly margarine
- 1 pkt (8-ounce) cream cheese
- 1 1/2 tsp Vanilla
- 1 pkt (1-lb.) confectioner's sugar (start w/about 1/2 lb. and add in to taste - 1 lb may be too sweet)
Direcciones
- This is from a friend - I've been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or possibly friend's house!
- Sift together flour, baking pwdr, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and Large eggs.
- Add in flour mix a little at a time, mixing well after each addition. Add in carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or possibly 1 9x12 greased and floured cake pan (deep).
- Bake at 350 for 35-40 min. If removing cake from pan, let cold for about ten min before removal. Cold completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.
- Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add in one tsp. of lowfat milk to thin frosting.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 584 | |
| Calories from Fat 353 | 60% |
| Total Fat 40.14g | 50% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.7g | |
| Cholesterol 90mg | 30% |
| Sodium 658mg | 27% |
| Potassium 161mg | 5% |
| Total Carbs 53.34g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 35.11g | 23% |
| Protein 5.18g | 8% |
