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Carrot Cake XII
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Delicious carrot cake with pineapple, walnuts, and coconut. Sub mashed cooked carrots if no canned ones.
Ingredients:
  • 1 cup white sugar
  • 0.66670000553131 cup vegetable oil
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 1 (15 ounce) can carrots, drained and pureed
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you grease and flour a 9x13 inch pan. Next, sift together the flour, baking soda, salt, and cinnamon, and set it aside.
  • Combine eggs, sugar, and oil in a large bowl, beating vigorously until smooth. Gradually mix in the flour mixture. Fold in the pureed carrots, pineapple, walnuts, and coconut. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 30-40 minutes until a toothpick inserted in the cake's center comes out clean. Let cool before serving.

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