Tropical Carrot Cake
INGRÉDIENTS
- 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
PRÉPARATION
- 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.
RENDEMENT
24 servings
PORTION
1 serving
VALEUR NUTRITIVE
Per Serving
| Calories | 472 |
| Lipides | 33 g |
| Gras saturés | 12 g |
| Cholestérol | 88 mg |
| Glucides | 41 g |
| Fibres | 1 g |
| Protéines | 6 g |
| Sodium | 291 mg |
