• 12servings
  • 55minutes
  • 733calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 473.18 ml all-purpose flour

  2. 473.18 ml granulated sugar

  3. 2.46 ml salt

  4. 9.85 ml baking soda

  5. 9.85 ml ground cinnamon

  6. 236 1/29 ml walnuts , finely chopped

  7. 473.18 ml carrots , shredded

  8. 118 1/59 ml canned crushed pineapple, drained well

  9. 236 1/29 ml shredded coconut

  10. 236 1/29 ml canola oil

  11. 3 large eggs

  12. 226.79 g Cream Cheese , softened

  13. 88.74 ml butter , softened

  14. 4.92 ml vanilla extract

  15. 709.77 ml confectioners' sugar , sifted

  16. chopped walnuts

Instructions Jump to Ingredients ↑

  1. For the cake:.

  2. Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.

  3. Sift together the flour, sugar, salt, baking soda, and cinnamon into a bowl and stir together.

  4. Combine the walnuts, carrots, pineapple, and coconut in a bowl.

  5. Add the oil, eggs, and vanilla to the dry ingredients and stir to combine. Then add the carrot mix and blend together. Pour into three 9-inch cake pans that have been greased and floured. Bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Refrigerate in the pans! To remove from the pans, briefly heat the bottom of the pans on the stove and flip out onto a piece of parchment.

  6. For the frosting:.

  7. Combine the cream cheese, butter, vanilla, and confectioner's sugar in a mixing bowl and cream together. Spread 1/3 cup between the layers, and use the remaining frosting over the top and sides. To garnish, use the optional chopped walnuts.


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