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90 minutes
Prep: 30 minutes
Cook: 60 minutes
2323 calories per serving view nutrition facts
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| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 2 | teaspoons | cinnamon | ground |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 3 | large | eggs | |
| 2 | cups | carrots | finely grated |
| 1 1/2 | cups | vegetable oil | |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | pineapple, canned, crushed | drained |
| 1 | cup | coconut | shredded |
| 1 | cup | nuts | divided |
| Cream cheese frosting | |||
| 6 | ounces | cream cheese | softened |
| 3 | cups | powdered sugar | |
| 6 | tablespoons | butter | or margarine, softened |
| 1 | teaspoon | vanilla extract | |
In a mixing bowl, combine dry ingredients.
Add eggs, carrots, oil and vanilla; beat until combined.
Stir in pineapple, coconut and 1/2 cup nuts.
Pour into a greased 13 x 9 x 2-inch baking pan.
Bake at 350 degrees F for 50 to 60 minutes or until cake tests done.
Cool.
Combine frosting ingredients in a small bowl; mix until well blended.
Frost cooled cake.
Sprinkle with remaining nuts.
Store in refrigerator.
| % Daily Value* | |
| Total Fat 141.0g | 216% |
| Saturated Fat 39.0g | 193% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 781mg | 33% |
| Total Carbohydrate 255.0g | 85% |
| Dietary Fiber 8.0g | 32% |
| Sugars 192.0g | |
| Protein 22.0g | 43% |
| Vitamin A | 211% | Vitamin C | 6% | |
| Calcium | 13% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wow, this was absoulutly great, i loved it!!!!!!!!!1
