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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 16 servings |
||
| Calories 632 | ||
| Calories from Fat 338 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.6g | 57% | |
| Saturated Fat 15.0g | 74% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 9.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 414mg | 17% | |
| Potassium 314mg | 8% | |
| Total Carbohydrate 65.9g | 21% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 48.0g | ||
| Protein 11.0g | 21% | |
Tropical Carrot Cake
By: ~Rita~
Jun 17, 2003
This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.
SERVES 16
Ingredients
Cake
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon fresh grated nutmeg
- 1/2 cup white sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrots (shredded)
- 1 cup coconut
- 1 cup pecans (toasted)
- 1 cup crushed pineapple, drained
- 1/2 cup raisins
Frosting
- 2 1/2 cups confectioners' sugar
- 2 lbs ricotta cheese
- 1 cup whipped stiff heavy cream
- 1 teaspoon vanilla
- 1/2 cup butterscotch chips
Directions
1
Cake-Preheat oven to 350 degrees.2
Grease a 9x13 pan.3
In a food processor mix first 8 ingredients with metal blade.4
Through feed tube add oil, eggs and vanilla pulsing to mix together.5
Put rest of ingredients into the processor and pulse just to mix inches.6
Do not over mix.7
Pour into cake pan and bake for 45-60 minutes.8
Frosting: Beat ricotta well add sugar and vanilla.9
Gentle fold the chips then the whipped cream.10
Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
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Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts > Coconut
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
Featured Reviews for This Recipe
From: TOOLBELT DIVA
On Jul 11, 2003
Appropriately named, indeed. As the cake was baking, the sweet aroma of cooking spices and tropical fruit, filled the house; so reminiscent of happy holidays in the West Indies. Spicy-sweet without offending the palate. And you are right. "This is good enough to skip the frosting." So, I complied. I made two batches of this recipe. One cake was frosted to be loyal to the recipe contest, and one cake was not frosted to be loyal to your "skip the frosting" suggestion. Both cakes are a pleasure to serve. I shall frost the second cake just before going to church on Sunday morning and add it to the treat table during the coffee hour. I shall add this recipe to my assortment of bake-sale and coffee hour goodies contribution. It is a nice treat to replace boring store-bought cookies. Thank you for sharing your talent.
From: Chef #744939
On May 8, 2008
I made exactly as the recipe stated except for the raisins in the cake and the butterscotch in the frosting. I used milk chocolate chips instead, and it came out just the way I had hoped it would. Lovely cake that makes me want to get up and do the hula!
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