Tropical Carrot Cake


Submitted By: Vera Stewart

Ingredients

  • 4 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 3/4 cups sugar
  • 1 1/4 cups oil
  • 2 cups carrots, finely shredded
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 cup walnuts, chopped
  • 1/2 cup flaked coconut

    • Instructions


    Preheat oven to 350°.

    Stir together flour, baking powder, soda, cinnamon, salt, nutmeg, and allspice; set
    aside.

    In a large mixing bowl, beat eggs slightly. Gradually beat in sugar until mixture is thick and lemon-colored. With a rubber spatula, gradually stir in oil. Add flour mixture, carrots, pineapple, walnuts, and coconut; stir until well mixed.

    Divide among three greased, floured 9-inch cake layer pans or turn into a greased, floured 13-x-9-x-2-inch pan. Bake for 40 minutes for layers, 55 to 60 minutes for sheet cake. Frost layers or sheet cake with:

    Tropical Butter Frosting

    1/4 cup butter or margarine
    1 (1-pound) box confectioners sugar
    1/4 cup crushed pineapple, lightly drained
    2 tablespoons sour cream
    3/4 cup flaked coconut
    2 teaspoons orange peel, coarsely grated
    1 teaspoon vanilla
    1/4 teaspoon salt

    In a large bowl, beat butter until soft. Gradually beat in sugar, alternately with pineapple and sour cream until mixture is fluffy and smoothly blended. Stir in coconut, orange peel, vanilla, and salt.