Zutaten für Tropical Pineapple Carrot Cake To Die For
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Allspice
- 3 large eggs
- Sugar
- 1 cup vegetable oil
- Carrots
- 1 (20 ounce) can crushed pineapple, drained
- Flaked Coconut
- Cream Cheese
- Butter
- Orange Zest
- Vanilla
- Icing Sugar
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Zubereitung von Tropical Pineapple Carrot Cake To Die For
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13 inch lasagna pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a medium bowl, combine the grated carrots, crushed pineapple (drained), and pecans. Gently fold this mixture into the batter.
- Pour the batter into the prepared pan(s).
- Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean. If using a 9x13 inch pan, baking time may be slightly less. Check at 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting or pineapple glaze.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
331g
Fat
59g
Carbs
36g
