Tropical Carrot Cake
This moist carrot cake has a nice flavor of spice and sweetness. The canola oil helps this cake keep its moist freshness.
INGREDIENTES
- Cake
- 4 eggs
- 2 cups granulated sugar 500 mL
- 1 1/4 cups canola oil 300 mL
- 2 cups all purpose flour 500 mL
- 2 tsp baking powder 10 mL
- 1 tsp baking soda 5 mL
- 1/2 tsp salt 2 mL
- 1 tsp cinnamon 5 mL
- 1/2 tsp nutmeg 2 mL
- 1/2 tsp all spice 2 mL
- 1/4 tsp ginger 1 mL
- 2 cups grated carrot, packed 500 mL
- 3/4 cup crushed pineapple, lightly drained 175 mL
- 1 cup pecans 250 mL
- 1/2 cup coconut 125 mL
- Cream Cheese Frosting
- 1/3 cup non-hydrogenated canola margarine 75 mL
- 1 pkg (4 oz/125g) cream cheese, softened
- 2 cups icing sugar 500 mL
- 1 Tbsp orange juice 15 mL
- 1 tsp vanilla extract 5 mL
- 1 tsp grated orange peel 5 mL
INSTRUCCIONES
- 1. In a large bowl, beat eggs, add sugar and canola oil.
- 2. In another bowl measure flour, baking powder, baking soda and spices. Sift together and add to the first mixture.
- 3. Fold in carrots, pecans, pineapple and coconut. Pour into a 9 x 13 inch (23 x 23 cm) lightly oiled pan and bake at 350 °F (180 °C) 45 to 60 minutes or until cake tester inserted in center comes out clean.
- 4. To prepare icing: cream margarine and cream cheese in a bowl. Add icing sugar, and just enough orange juice to make fairly stiff icing. Ice cake and sprinkle with orange peel. Chill to set icing.
RINDE
24 servings
TAMAÑO DE LA PORCIÓN
1 serving
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 472 |
| Grasa total | 33 g |
| Grasa saturada | 12 g |
| Colesterol | 88 mg |
| Carbohidratos | 41 g |
| Fibra | 1 g |
| Proteína | 6 g |
| Sodio | 291 mg |
