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Super Carrot Cake


3 cups packed shredded carrots
1 Tbs lemon juice
1 can (20 oz) crushed pineapple in pineapple juice, drained
3 cups unsifted all-purpose flour
2 cups sugar
2 tsps baking powder
2 tsps baking soda
1 tsp salt
2 tsps ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 cups vegetable oil
5 eggs
2 tsps vanilla
1 cup flaked coconut
1 cup coarsely chopped walnuts
1 cup chopped raisins
Cream Cheese Frosting (click here for recipe)

Preheat oven to moderate (350F) Line bottom of 10-inch tube pan with wax paper ring. Grease and flour paper and sides and tube of pan. Combine carrots and lemon juice in small bowl. Squeeze as much liquid as possible from pineapple. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice in bowl. Beat in oil until blended. Mix in carrots. Beat in eggs, one at a time. Stir in vanilla, coconut, walnuts, raisins and pineapple until well blended. Pour batter into prepared tube pan. Bake in preheated moderate oven (350F) for 1 hours or until wooden pick inserted in center of cake comes out clean and cake shrinks from side of pan. Cool cake in pan on wire rack 5 minutes. Remove cake from pan. Cool to room temperature on rack. Frost top of cake with Cream Cheese Frosting. Decorate with walnut halves and pineapple chunks, if you wish.

Yield: 16 Servings

Nutrient value per serving: 606 calories, 7 gm protein, 34 gm fat, 266 mg sodium, 99 mg cholesterol.

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