Ingredients
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3/4,8
-
3/4,1/4
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1,1
-
1/4
-
2
-
1
-
2
-
2
-
2
-
1 1/2
-
2
-
20
-
1/4
-
-
Directions
This is the perfect cake for your Easter Sunday party. Other Easter or spring dessert recipes I love are Coconut Macaroon Nests, Hummingbird Cupcakes and Easter Egg Cake Balls.,I was recently asked if carrots are really in carrot cake? The answer is yes! Hence the name! This cake also has coconut flakes and pineapple giving it tons of moisture and flavor.,I baked this in an 8-inch round cake pan which I love because its 3 inches deep but you can use a bundt cake pan or 13 x 9-inch instead (baking time will vary). Most carrot cake recipes are lighter because they have much smaller serving sizes, but I think its easiest to cut this into 16 equal slices.
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Steps
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1
Done
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In a Large Bowl, Combine Flour, Sugar, Coconut, Baking Soda, Salt, and Spices; Stir Well With a Whisk |
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2
Done
|
in a Medium Bowl, Combine Oil, Eggs, and Vanilla; Stir Well. |
|
3
Done
|
Add Grated Carrots and Pineapple; Mix Well. |
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4
Done
|
Fold Wet Ingredients With the Dry Ingredients, Batter Will Be Stiff and Dry but Keep Folding It and It Will All Come Together. Fold in 1/4 Cup Chopped Nuts. |
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5
Done
|
Spoon Batter Into an 8" X 3" Cake Pan Coated With Cooking Spray. |
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6
Done
|
Bake at 350 For About 40-50 Minutes, Depending on Pan Size or Until a Wooden Toothpick Inserted in the Center Comes Out Clean and Cake Is Pulling Away from Sides of Pan. Cool Cake Completely on a Wire Rack. |
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7
Done
|
to Prepare Frosting, Beat Together Cream Cheese, Powdered Sugar and Vanilla Until Smooth. Spread Frosting Over Top of Cake. |
|
8
Done
|
Garnish With Remaining Chopped Walnuts. |
