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):
- 2 eggs
- 1 cup white sugar
- 2/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 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
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.