Carrot Cake XII

Cooking Recipes Catalogue

This carrot cake uses canned carrots as well as pineapple, walnuts and coconut. If you don't have canned carrots, use a cup of mashed cooked carrots.

INGREDIENTS (for 1 servings):


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.