Source: CanolaInfo Test Kitchen | Catégorie: Cuisson au four, Desserts

Tropical Carrot Cake

This moist carrot cake has a nice flavour of spice and sweetness. The canola oil helps this cake keep its moist freshness.

Tropical Carrot Cake

INGRÉDIENTS

  • Cake
  • 4 eggs
  • 2 cups granulated sugar 500 mL
  • 1 1/4 cups canola oil 300 mL
  • 2 cups all purpose flour 500 mL
  • 2 tsp baking powder 10 mL
  • 1 tsp baking soda 5 mL
  • 1/2 tsp salt 2 mL
  • 1 tsp cinnamon 5 mL
  • 1/2 tsp nutmeg 2 mL
  • 1/2 tsp all spice 2 mL
  • 1/4 tsp ginger 1 mL
  • 2 cups grated carrot, packed 500 mL
  • 3/4 cup crushed pineapple, lightly drained 175 mL
  • 1 cup pecans 250 mL
  • 1/2 cup coconut 125 mL
  • Cream Cheese Frosting
  • 1/3 cup canola margarine 75 mL
  • 1 pkg (4 oz/125g) cream cheese, softened
  • 2 cups icing sugar 500 mL
  • 1 Tbsp orange juice 15 mL
  • 1 tsp vanilla extract 5 mL
  • 1 tsp grated orange peel 5 mL

PRÉPARATION

  • 1. In a large bowl, beat eggs, add sugar and canola oil.
  • 2. In another bowl measure flour, baking powder, baking soda and spices. Sift together and add to the first mixture.
  • 3. Fold in carrots, pecans, pineapple and coconut. Pour into a 9 x 13 inch (23 x 23 cm) lightly oiled pan and bake at 350 °F (180 °C) 45 to 60 minutes or until cake tester inserted in center comes out clean.
  • 4. To prepare icing: cream softened margarine and cream cheese in a bowl. Add icing sugar, and just enough orange juice to make fairly stiff icing. Ice cake and sprinkle with orange peel. Chill to set icing.

RENDEMENT

24 servings

PORTION

1 serving

VALEUR NUTRITIVE

Per Serving

Calories472
Lipides33 g
Gras saturés12 g
Cholestérol88 mg
Glucides41 g
Fibres1 g
Protéines6 g
Sodium291 mg