CARROT PINEAPPLE CAKE

Carrot Pineapple Cake image

Provided by Isabel Costa

Categories dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup unsalted butter, plus butter for greasing pan
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 cup finely grated raw carrots
1 cup drained crushed pineapple
1 cup shredded unsweetened coconut
1 cup pecan pieces
Orange sauce (see recipe)

Steps:

Preheat oven to 325 degrees.
Cream butter, sugar and eggs.
Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts.
Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes. Remove from oven and let rest about 10 minutes.
While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top. Slowly pour the hot sauce over the cake and serve at room temperature.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 29 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 36 grams, TransFat 1 gram