Ingredients
The following ingredients have 8 Servings
- 3 cup(s) sugar
- 1 1/2 cup(s) canola oil
- 4 large egg
- 1 tablespoon(s) pure vanilla extract
- 3 cup(s) flour
- 1 tablespoon(s) baking soda
- 1 tablespoon(s) ground cinnamon
- 1 teaspoon(s) salt
- 1 cup(s) chopped pecans
- 1 cup(s) grated coconut
- 6 - pureed carrots
- 3/4 cup(s) crushed pineapple
Instruction
- To puree carrots, boil on high heat for 10 minutes, and then blend in a blender.
- To make the cake, add all of your wet ingredients (eggs, oil and vanilla) into the sugar and use an electric mixer to blend in a bowl.
- In a separate bowl, combine all of the dry ingredients, plus the pureed carrots.
- Mix ALL of the ingredients– wet and dry– together until completely smooth.(pineapple, pecans, 3/4 cup coconut etc - save 1/4 cup coconut to sprinkle on top of the cake once its frosted)
- Transfer the mixture into three cake pans and bake for 45 minutes at 350 degrees.
- Wait until the cakes are cool, frost with your favorite cream cheese frosting, layer by layer, and enjoy!
