Super moist and delicious carrot cake.
Sift Flour, Baking Powder, Baking Soda, Salt & Cinnamon together. Add Sugar, Oil and Eggs. Mix well. Add Carrots, Pineapple, Nuts (optional) and Coconut (optional). Blend thoroughly.
Pour into 2 9" greased and floured layer pans and bake at 350 for 35- 40 minutes. Bake 40-45 minutes for a 9x13 pan.
For frosting, beat all ingredients together, add milk a teaspoon at a time if too thick.
Cool cake thoroughly & frost.
The cake seems to rise and puff up a lot and it tends to overflow my 9" cake pans. My pans are just 1 1/2 inches deep though. To remedy the overflow issue, I pour some of the batter into a small mini muffin pan and have a nice little batch of mini muffins to bake with the cake. No one complains! A lot of people love this recipe!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 587 | ||
Calories from Fat: 316 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 77.3mg | 24 % | |
Sodium 6730.1mg | 232 % | |
Potassium 134.7mg | 4 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 65g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 587
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