Ingrédients pour David's Carrot Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Allspice
- 4 large eggs
- 1 cup shredded coconut
- 1 cup vegetable oil
- 1 cup crushed pineapple (drained)
- Carrot
- 1 cup chopped pecans
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3 cups powdered sugar
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Comment préparer David's Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Cake:** In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon ground allspice.
- In a separate bowl, whisk together 4 large eggs, 1 cup shredded coconut, 1 cup vegetable oil, 1 cup crushed pineapple (drained), 2 cups grated carrots, and 1 cup chopped pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Frosting:** In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and creamy.
- Stir in 1/2 cup shredded coconut and 1/2 cup chopped pecans until just combined.
- Spread frosting evenly over the cooled cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
223g
Fat
69g
Carbs
24g
