Prep Time
20 minBake Time
45-55 minRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 500 ml | |
| 1 tsp salt 5 ml | |
| 1 ½ tsp baking soda 7 ml | |
| ½ tsp baking powder 2 ml | |
| 2 tsp cinnamon 10 ml | |
| 1/3 cup vegetable oil 80 ml | |
| 1 ½ cups sugar 375 ml | |
| ½ cup brown sugar 125 ml | |
| 1 ½ tsp vanilla 7 ml | |
| 3 large eggs 3 | |
| 3 cups finely grated carrot 750 ml | |
| ½ cup coconut, sweet flaked 125 ml | |
| 14 oz can crushed pineapple ( do not drain) 398 ml |
| 1. | Preheat oven to 350 F (175 C). Prepare a 9” x 13” cake pan |
| 2. | Combine flour, salt, baking soda, baking powder and cinnamon. |
| 3. | Add sugars to oil and beat well, add in vanilla then eggs one at a time, beating after each egg then add to flour mixture and mix well. |
| 4. | Add carrots, coconut and pineapple with the juice. Mix well. Pour into the pan. |
| 5. | Bake for 45- 55 minutes. Let cool. |
| 6. | For the icing: cream together cream cheese, butter and icing sugar. Ice once cake has cooled. |
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