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Spiced Walnut Carrot Cake With Pineapple

2 ½ cups grated carrot

1 ½ cups walnut pieces

1 cup pineapple pieces

1 cup golden raisins

1 cup shredded coconut

2 cups flour

2 tsp cinnamon

½ tsp nutmeg

2 tsp baking soda

½ tsp salt

4 eggs

1 ½ cups sugar

1 ½ cups vegetable oil

1 Tbs icing sugar

Spiced Walnut Carrot Cake With Pineapple recipe graphic

1

Preheat oven to 175°C.

2

In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with ½ cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.

3

Sift together the remaining 1½ cups flour, cinnamon, nutmeg, baking soda, and salt.

4

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the centre, about 1 to 1¼ hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

Servings: 10

Oven Temperature: 175°C

Preparation Time: 30 minutes

Cooking Time: 75 minutes

Nutrition Facts

Serving size: 1/10 of the recipe (211 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)

3422.2

Energy From Fat (66%)

537.17

% Daily Value

Total Fat 53.12g

82%

Saturated Fat 8.76g

44%

Cholesterol 77.7mg

26%

Sodium 535.2mg

22%

Potassium 438.77mg

13%

Total Carbohydrates 77.41g

26%

Fibre 5.79g

23%

Sugar 40.83g

 

Protein 8.7g

17%

 

 

Recipe Type: Cakes



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