Serves: 24
Total Calories: 382
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In medium bowl, combine flour, baking soda, salt and cinnamon mix well.
2. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs beat well. Add flour mixture mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour and spread batter into greased and floured pan.
3. Bake at 350°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour or until completely cooled.
4. In large bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.
High Altitude (above 3500 feet): Increase flour to 2 3/4 cups decrease sugar in cake to 1 1/2 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/24 of Recipe * Calories: 380 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 30 mg 10% * Sodium: 270 mg 11% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 1 g 4% * Sugars: 34 g * Protein: 4 g * Vitamin A: 60% * Vitamin C: 2% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 4 Fat or 3 Carbohydrate, 4 Fat
See Cook's Note: Testing For Doneness
This Carrot Cake with Creamy Coconut Frosting recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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