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Hawaiian Carrot Cake
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Hawaiian Carrot Cake

2 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups sugar
3 eggs, slightly beaten
1 cup vegetable oil (I have used olive oil in this recipe with excellent results)
3 tsp vanilla
2 1/4 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 cups shredded carrots
2 cups coconut (I like to use fresh coconut grated)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped walnuts
Cream Cheese Frosting:
8 oz cream cheese
4 tablespoons butter
2 tsp vanilla
Powdered sugar
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Let's Make It
1
Preheat oven to 350 degrees F. In medium bowl, combine the sugar, eggs, oil and 3 tsp. vanilla, mix well. In a large bowl combine the flour, cinnamon, baking soda and salt: mix well. Add the liquid mixture to the flour mixture and mix well. Fold in the carrots, coconut, pineapple and the nuts, mix well.
2
Spoon the batter in a 9x13-inch glass pan and bake for 50 minutes. Let cool before frosting. Frost with cream cheese frosting.
3
Cream Cheese Frosting:
4
Beat cream cheese and butter till light and fluffy. Add 2 tsp. vanilla and enough powdered sugar to make stiff icing. (2- 2 1/2 cups).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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