Ingredients and Weight:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 1/2 cup pineapple, chopped
- 1/2 cup raisins
- 1/4 cup chopped pecans
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
3 (intermediate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated carrots, walnuts, coconut, pineapple, raisins, and pecans.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Moist and flavorful
- With a hint of tropical flavors
- Topped with a fluffy cream cheese frosting (not included in this recipe)
User Comments:
- "This carrot cake is amazing! It's so moist and has the perfect balance of spices."
- "I love the tropical twist with the pineapple and coconut."
- "This is my new favorite carrot cake recipe."
- "It's a bit more challenging than your average carrot cake, but it's worth it."
- "Perfect for a special occasion."
Special Precautions and Tips:
- Be sure to use fresh carrots for the best flavor.
- If you don't have pineapple on hand, you can substitute with another tropical fruit, such as mango or papaya.
- To make the cake gluten-free, use gluten-free flour.
- To make the cake vegan, use flax eggs and plant-based milk.
