TROPICAL CARROT CAKE
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Nutrition Facts :
MY HEALTHY MOIST TROPICAL CARROT CAKE
My recipe for tropical carrot cake. Reduced sugar, reduced fat. This recipe is not for those that are looking for a very sweet carrot cake. This cake is still a little sweet, just not sugary at all. Very tasty with a nice texture.
Provided by TaterBug
Categories Dessert
Time 55m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- For cake:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
- Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
- Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Nutrition Facts : Calories 349.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 45.3, Sodium 326.9, Carbohydrate 45.6, Fiber 4.8, Sugar 20.4, Protein 6
MOIST AND EASY CARROT CAKE RECIPE
No need to exert extra effort to achieve the perfect carrot cake. Our Moist and Easy Carrot Cake Recipe only takes 15 minutes to prep. Moist and Easy Carrot Cake is so good, it doesn't even need frosting! Get your next party talking without breaking a sweat.
Provided by My Food and Family
Categories Cakes
Time 1h25m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Combine first 5 ingredients in medium bowl. Add raisins; toss to coat. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and nuts.
- Pour into greased and floured 10-inch springform pan.
- Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool completely.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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