Carrot Cake by Lynette Rohrer Shirk
This cake can be served plain, sprinkled with powdered sugar, or frosted with cream cheese frosting. Coconut, carrots, nuts, and pineapple add a great amount of flavor to the fiber lode in this cake. It's very moist and will keep for a week in the refrigerator without drying out.
Serves 12 Serving Size 1 square
Calories: 466.40
Protein: 5.14 grams
Carbohydrates: 50.88 grams
Fiber: 2.05 grams
Fat: 28.65 grams
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1¾ cups sugar
1¼ cups vegetable oil
2 tablespoons shredded coconut
¾ cup crushed pineapple
Preheat oven to 300°F. Grease and flour a 9″ × 13″ × 2″ rectangular pan. Set aside.
Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
Combine the sugar and oil in a mixing bowl. Add the eggs one at a time, beating after each addition. Add the flour mixture and mix well. Add the carrots, walnuts, coconut, and pineapple and mix well.
Scrape the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
Let cool to room temperature before cutting and serving.
Cream Cheese Frosting
To make frosting for the carrot cake, cream ½ cup softened cream cheese, ¼ cup softened butter, and 1 teaspoon vanilla using an electric mixer on low. Slowly add 1½ cups powdered sugar. When frosting is fluffy, spread on the cake. Garnish with orange or lemon zest for added tang.
