Carrots help make this cake nutritious and tasty.
This version of the traditional carrot cake has a tropical twist of coconut, pineapple and orange, making an exotic and flavorful dessert. Light canola oil whipped into the cake releases the flavors of the shredded coconut, crushed pineapple, walnuts and carrots. The addition of orange juice to the topping adds a subtle tartness to contrast with the sweet elements of the cake. Add this to my Recipe Box.
Instructions
1. Use an electric mixer to reach the desired consistency.
Mix the oil and sugar together until creamy with an electric mixer. Add the eggs and mix until thoroughly blended. Stop the mixer and carefully scrape down into the mixture any ingredients that splattered on the inside of the mixing bowl.
2. Gently blend in flour, soda, and baking powder to the mixture. Whip with the electric mixer until thoroughly blended. Add salt to the mixture and continue to whip thoroughly.
3. Cinnamon and vanilla give the cake subtle spice.
Gently blend in the cinnamon and vanilla.
4. Crushed pineapple gives a tropical twist.
Stir in the carrots and pineapple with a large spoon until thoroughly mixed.
5. Coconut helps bring out an exotic flavor.
Blend in the chopped walnuts and coconut with a spoon until thoroughly mixed.
6. Pour the mixture into a greased and flour-lined 9" x 13" baking pan. Bake at 350 degrees for about 45 minutes or until a toothpick poked into the center of the cake comes out clean. When baking is completed, place the cake on a cooling rack.
7. Orange tartness give the cake sweetness a nice balanced taste.
In a separate large mixing bowl, blend the powdered sugar and softened cream cheese well with an electric mixer. Thin out the mixture very gradually, adding small amounts of orange juice until you achieve your desired thickness. Whip until well blended with an electric mixer or by hand with a whisk.
8. Gently spread the topping on the cooled cake.
Tags: electric mixer, until thoroughly, with electric, with electric mixer, Gently blend, give cake