HAWAIIAN CARROT CAKE
This recipe is from a recipe magazine, can't rememeber which one, but I substituted the mayonnaise for plain yogurt. Hope you like it, it's scrumptuous :)
Provided by damesangrita
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 9 inch tube mold or bundt cake mold.
- In a medium mixing bowl, mix together the first 5 ingredients.
- In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
- Incorporate gradually the dry ingredients, mixing well.
- Add the carrots and nuts, mix well.
- Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
- Let cool, and unmold onto cake rack.
- Ice the cake with cream cheese icing, garnish with toasted coconut.
Nutrition Facts : Calories 332.8, Fat 8.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 430.3, Carbohydrate 60, Fiber 2.5, Sugar 37.6, Protein 6.8
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