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50 minutes
Prep: 15 minutes
Cook: 35 minutes
935 calories per serving view nutrition facts
12 servings
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| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 1 | teaspoon | cinnamon | |
| 2 | teaspoons | baking soda | |
| 4 | large | eggs | |
| 1 1/2 | cups | vegetable oil | |
| 3 | cups | carrots | grated |
| 8 | ounces | pineapple, canned, crushed | |
| 1/2 | cup | walnuts | chopped |
| Icing | |||
| 3/4 | cup | margarine | |
| 12 | ounces | cream cheese | |
| 6 | cups | powdered sugar | sifted |
| 1 | tablespoon | vanilla extract | |
| 1 1/2 | teaspoons | lemon juice | fresh |
| 1 | cup | coconut | shredded |
Grease and flour three 9-inch cake pans.
Sift together flour, sugar, cinnamon and baking soda; set aside.
Beat the oil, eggs and carrots in a large bowl for 3-4 minutes.
Add the sifted ingredients; beat 1 minute.
Fold in pineapple and nuts.
Pour into cake pans and bake for 30-35 minutes.
Cool completely before frosting.
Use the coconut for garnish.
Icing: Beat softened margarine and cream cheese until fluffy.
Add confectioners sugar, vanilla and lemon juice; beat until smooth.
| % Daily Value* | |
| Total Fat 55.0g | 85% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 375mg | 16% |
| Total Carbohydrate 106.0g | 35% |
| Dietary Fiber 2.0g | 9% |
| Sugars 86.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 112% | Vitamin C | 6% | |
| Calcium | 6% | Iron | 12% |
* 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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This very tasty soup recipe is exactly the same as the hand written version I obtained from a friend back in the mid seventies, everything is the same and it taste just as great, warm up on a xold winter night with the best bean based soup I have ever tasted.
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