Prize Winning Carrot Cake.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
CAKE :*Canola Oil, 1.5 cup Egg, fresh, 4 large Granulated Sugar, 2 cup *Flour, white, 2 cup Baking Soda, 2 tsp Cinnamon, ground, 2 tbsp Salt, 1 tsp Carrots, raw, 2 cup, grated *Pineapple, canned, 1, 8 oz can crushed, sliced, or chunks Walnuts, 1 cup, chopped FROSTING:Cream Cheese, 12 oz Butter, unsalted, .1/3 cupVanilla Extract, 1 tsp Powdered Sugar, 2 cup, unsifted Milk, 2%, .2 TBSP.Coconut, raw, .5 cup, shredded Raisins, .25 cup, chopped.Walnuts, .25 cup, chopped
Combine oil, eggs, and sugar. Beat well.Add dry ingredients and mix at low speed until well blended. Stir in pineapple and grated carrots;fold
in nuts. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 50 to 60 min.
When tooth pick poked at center of cake comes out clean.
To make frosting, Cream together cream cheese and butter, blend in powdered sugar and vanilla.Add only enough milk to make smooth.Stir in coconuts and chopped raisins.
Number of Servings: 1
Recipe submitted by SparkPeople user HEARTOLOVE.
in nuts. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 50 to 60 min.
When tooth pick poked at center of cake comes out clean.
To make frosting, Cream together cream cheese and butter, blend in powdered sugar and vanilla.Add only enough milk to make smooth.Stir in coconuts and chopped raisins.
Number of Servings: 1
Recipe submitted by SparkPeople user HEARTOLOVE.
Nutritional Info Amount Per Serving
- Calories: 9,853.7
- Total Fat: 642.9 g
- Cholesterol: 1,393.2 mg
- Sodium: 6,315.8 mg
- Total Carbs: 971.0 g
- Dietary Fiber: 37.4 g
- Protein: 108.1 g