Carrot Cake XII

This carrot cake uses canned carrots as well as pineapple, walnuts and coconut. If you don't have canned carrots, use a cup of mashed cooked carrots.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 367 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 cup chopped walnuts
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1 cup flaked coconut
• ⅔ cup vegetable oil
• 1 (20 ounce) can crushed pineapple, drained
• 1 (15 ounce) can carrots, drained and pureed

Recipe Instructions

Step 1

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.

Step 3

In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.