Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per recipe
Calories6889.9 kcal (344%)
Total Fat406.9 g (581%)
Carbs740.8 g (285%)
Sugars389.1 g (432%)
Protein102.1 g (204%)
Sodium5074.1 mg (254%)
Fiber46.1 g (165%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the Cake Layers
6 cupscarrots
grated
1 cupbrown sugar
4eggs
½ cupwhite sugar
1 cupVegetable oil
2 tspvanilla essence
1 cupcanned Pineapple
crushed, drained
3 cupFlour
1 ½ tspbicarbonate soda
1 tspsalt
4 tspcinnamon
1 cupwalnuts
chopped
For Cream Cheese Frosting
Instructions
Cake
Step 1
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 min.
brown sugar1 cup
carrots6 cupsStep 2
Preheat the oven to 175°C. Grease and flour 2 10-inch cake pans.
Step 3
In a large bowl, beat eggs until light. Gradually beat in white sugar, oil and vanilla.
eggs4 
Vegetable oil1 cup
white sugar½ cup
vanilla essence2 tspStep 4
Stir in the pineapple.
canned Pineapple1 cupStep 5
Combine the flour, baking soda, salt and cinnamon. Stir into the wet mixture until absorbed.
salt1 tsp
cinnamon4 tsp
bicarbonate soda1 ½ tsp
Flour3 cupStep 6
Stir in the carrot mixture and walnuts.
Step 7
Pour evenly into prepared pans and bake for 45-50 minutes in preheated oven.
Step 8
Let cool before removing from pan.
Icing
Step 9
Beat 1 cup of cream cheese with vanilla and icing sugar until smooth.
vanilla essence1 tspicing sugar½ cup
cream cheese1 cupAssembly
Step 10
Assemble once cake is cooled. Can be garnished with walnuts.
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