| Carbohydrates | 46.5 g |
| Energy | 465.9 kcal |
| Fats | 29.9 g |
| Fiber | 1.7 g |
| Protein | 4.6 g |
| Saturated Fats | 3.3 g |
| Sodium | 442.8 mg |
| Sugars | 28.5 g |
-
Total
93 -
difficulty
Easy -
Cost
Coconut Pineapple Carrot Cake
This moist carrot cake will impress guests and family alike!
Utensils
-
Oven
-
Mixer
-
Toothpicks
-
Round cake pan
Ingredients
Portions: 12
- 1 1/2 Cup Granulated Sugar
- 1 1/2 Cup Vegetable Oil
- 4 Large Eggs
- 2 Cups All-Purpose Flour
- 1/2 Cup MAGGI® Coconut Milk Powder
- 2 1/2 Teaspoons Baking Soda
- 3/4 Teaspoon Salt
- 2 1/2 Teaspoons Cinnamon Powder
- 3 Mediums Carrots (grated)
- 1 Cup Crushed pineapple (drained)
- 1 Cup Chopped Walnuts
Instructions
- 1.Beat sugar, oil and eggs in an electric mixer to thoroughly combine.
- 2.In a medium bowl mix flour, coconut milk powder, baking soda, salt and cinnamon. Slowly add this mixture to sugar mixture.
- 3.Stir in carrots, pineapple and walnuts. Pour batter into two greased 8 inch layer cake pans.
- 4.Bake for 1 hour in preheated oven at 350̊F (180̊C). Test to see if done by inserting a toothpick in center. If it comes out clean, it's done!
- 5.Remove cake from oven, leave to cool for 10 minutes on wire rack. Turn cake out on wire rack and leave to cool completely.
- 6.Top with frosting of choice and enjoy!
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