Carrot Cake

Name: Carrot Cake
Prep time: 1 h 14 min
Cook time: 1 h 14 min
Total time: 1 h 14 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 567 grams crushed pineapple; 118 milliliters canola oil; 473 milliliters grated carrots, (4-6 medium); 118 milliliters confectioners sugar, sifted; 3 larges eggs; 355 milliliters granulated sugar; 2 teaspoons ground cinnamon; 340 grams reduced-fat cream cheese, (Neufchâtel), softened; 177 milliliters nonfat buttermilk, (see Tip); 1 teaspoons salt; 59 milliliters unsweetened flaked coconut; 1 teaspoon vanilla extract; 118 milliliters chopped walnuts, toasted (see Tip) Frosting

If 63 cents per serving falls in your budget, Carrot Cake might be an excellent gluten free and vegetarian recipe to try. This recipe makes 16 servings with 270 calories, 4g of protein, and 14g of fat each. From preparation to the plate, this recipe takes around 1 hour and 14 minutes. It is perfect for Easter. Head to the store and pick up vanillan extract, pineapple, canolan oil, and a few other things to make it today.