Dessert

Carrot Cake - 1/18th of recipe is for Dessert.

Carrot Cake - 1/18th of recipe takes 30 minutes to prepare.

Carrot Cake - 1/18th of recipe takes 50 minutes to cook.

Carrot Cake - 1/18th of recipe makes 18 servings.

The ingredients for Carrot Cake - 1/18th of recipe are:

Granulated Sugar, 2 cup
Canola Oil, 1.5 cup
Egg, fresh, 3 large
Vanilla Extract, 2 tsp
Flour - Unbleached White - Harvest King, 2.25 cup
Baking Soda, 2 tsp
Cinnamon, ground, 2 tsp
Salt, 1 tsp
Carrots, raw, 1.5 cup, grated
Coconut, sweetened & shredded 1/3cup , 3 serving
Walnuts, 1 cup, chopped
Crushed Pineapple (in pineapple juice), 1 cup

FROSTING:
Low fat cream cheese, 1 cup
Butter, salted, 3 tbsp
Milk, 1%, .25 cup
Vanilla Extract, 2 tsp
Salt, .25 tsp
Powdered Sugar, 4 cup, unsifted

Here is how you make Carrot Cake - 1/18th of recipe:

Combine sugar, oil, eggs and vanilla.Stir together flour, cinnamon, soda and salt. Add dry ingredients to wet and mix thoroughly.Fold in carrots, coconut, pineapple and walnuts.Pour into greased 9 X 13 pan.Bake about 50" at 350 degrees. Let cool in pan 5 minutes. Invert onto rack and cool completely. (I leave in pan)Cream together all frosting ingredients.Frost cake.Serving Size: 1/18Number of Servings: 18Recipe submitted by SparkPeople user ABLITSCH.

The nutritional information for Carrot Cake - 1/18th of recipe is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 556.8

• Total Fat: 30.2 g
• Cholesterol: 43.6 mg
• Sodium: 392.0 mg
• Total Carbs: 67.5 g
• Dietary Fiber: 1.9 g
• Protein: 6.0 g