Tracy's Tropical Carrot Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 3 layer cake
- Serves:
- 16
ingredients
- 2 cups sugar
- 4 eggs
- 1 1⁄2 cups vegetable oil
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1⁄2 cups raw carrots
- 1 1⁄2 cups coconut
- 3⁄4 cup crushed pineapple
directions
- Preheat oven to 350 degrees.
- Grease and flour 3 nine inch round cake pans. Set aside.
- Finely grate carrots and set aside.
- Drain crushed pineapple and set aside.
- Combine sugar, eggs and oil, stirring until mixed well and creamy. In a separate bowl sift dry ingredients; flour, salt, soda and cinnamon. Gradually add dry ingredients to wet. Stirring between additions. Stir in carrots, pineapple, and coconut.
- Divide batter evenly between the three pans.
- Bake for 25-35 minutes. Baking times may vary, check if done by inserting wooden skewer in middle of cake, if nothing sticks to skewer, cake is done.
- Remove from oven, let cool in pan for 5 minutes, carefully remove cakes from pans and cool completely before frosting. I recommend a Cream Cheese frosting, heavy on the cream cheese.
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RECIPE SUBMITTED BY
I live on an island in Puget Sound with my DH, and young son. I have been trying to really deal in the slow food revolution. No more manufactured products, just food. It has been a bit of a challenge but has produced some good stuff. Hope I can keep it up.