Carol's Easter Carrot Cake
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Nutrition per serving
Calories9695.7 kcal (485%)
Total Fat569.5 g (814%)
Carbs1102.6 g (424%)
Sugars851.3 g (946%)
Protein91.4 g (183%)
Sodium3067.6 mg (153%)
Fiber42.3 g (151%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Cake
2 cupsall-purpose flour
2 cupssugar
2 teaspoonsground cinnamon
1 teaspoonbaking soda
½ teaspoonsalt
3eggs
large, room temperature
1 ½ cupscanola oil
2 cupscarrots
finely grated
1 teaspoonvanilla extract
1 cupcrushed pineapple
well-drained
1 cupsweetened shredded coconut
1 cupchopped nuts
Frosting
Instructions
Step 1
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
Step 2
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Step 3
3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Notes
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Kid-friendly
Moist
Special occasion
Sweet
