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Carrot Cake With Pineapple

2 cups all-purpose flour

2 cups granulated sugar

½ tsp salt

1 tsp baking soda

2 tsp ground cinnamon

½ tsp ground nutmeg

3 eggs

1 ½ cups vegetable oil

2 cups finely grated carrots (about 3 to 4 medium carrots)

2 tsp vanilla extract

225 g crushed pineapple, well drained

1 cup shredded coconut

1 cup chopped walnuts, divided

1

In a mixing bowl, combine dry ingredients; stir to blend.

2

Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and ½ cup of the walnuts.

3

Pour into a greased and floured 32 x 22 cm baking pan. Bake at 175°C for 50 to 60 minutes, or until a wooden pick or cake tester inserted in centre comes out clean.

4

Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese icing and sprinkle with remaining chopped nuts, pressing into the icing very lightly.

Servings: 1

Oven Temperature: 175°C

Nutrition Facts

Serving size: Entire recipe (1922 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Energy (kJ)

31921.12

Energy From Fat (61%)

4642.43

% Daily Value

Total Fat 487.9g

751%

Saturated Fat 83.62g

418%

Cholesterol 582.75mg

194%

Sodium 3309.53mg

138%

Potassium 2438.29mg

70%

Total Carbohydrates 751.04g

250%

Fibre 45.19g

181%

Sugar 511.33g

 

Protein 69.09g

138%

 

 

Recipe Type: Cakes



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