1 1/3 cups pureed cooked carrots (1 lb. package of baby carrots works well)
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting
Confectioners' sugar, for dusting
Instructions
Preheat oven to 350 degrees.
Line a 13x9 inch layer cake pan with waxed paper, and grease
the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a
large bowl. Add the oil, eggs, and vanilla, and beat well.
Fold in the carrots, walnuts, coconut, and pineapple.
Pour the batter into the prepared pan.
Place it on the middle rack of the oven.
Bake for about 45-60 minutes, until the edges have pulled away
from the sides of the pan and a toothpick inserted in the center
comes out clean.
Cool for 10 minutes. Then invert it over a cake rack and unfold,
remove the waxed paper and continue to cool for about an hour.
Once cool, frost with the Cream Cheese Frosting.
Originally Submitted
2/28/2016
0 Out of 5 from
0 reviews
You can add this Carrot Cake recipe to your own private DesktopCookbook.
