Zutaten für My Favorite Carrot Cake With Magic Topping
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Zubereitung von My Favorite Carrot Cake With Magic Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together 3 large eggs, 1 ½ cups granulated sugar, and ¾ cup vegetable oil until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup shredded coconut, 1 cup chopped walnuts, 1 cup crushed pineapple (drained), 2 cups grated carrots, and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Magic Topping:** While the cake is baking, prepare the topping. In a medium saucepan, combine 1 cup packed brown sugar, ½ cup granulated sugar, ¼ cup butter, ¼ cup milk, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer.
- Remove the cake from the oven and immediately pour the warm magic topping evenly over the top.
- Return the cake to the oven and bake at 375°F (190°C) for 10-12 minutes, or until the topping is bubbly and lightly browned.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
206g
Fat
64g
Carbs
24g
