Carrot Nut Cake

Name: Carrot Nut Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 227 grams can crushed pineapple, drained; 336 milliliters canola oil; 256 grams finely shredded carrots; 85 grams flaked coconut; 85 grams flaked coconut; 3 eggs, beaten; 250 grams all-purpose flour; 2 teaspoons ground cinnamon; 109 grams chopped pecans, divided; 1 teaspoons salt; 400 grams sugar; 1 teaspoon vanilla extract

Need a dairy free and lacto ovo vegetarian dessert? Carrot Nut Cake could be a spectacular recipe to try. One serving contains 301 calories, 4g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of pecans, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

In a bowl, beat sugar, oil and vanilla.

Ingredients you will need

Vanilla

Sugar

Cooking Oil

Equipment you will use

Bowl

Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Sugar

Egg

Salt

Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans.

Ingredients you will need

Pineapple

Carrot

Coconut

Pecans

Pour into a greased and floured 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting.

Ingredients you will need

Cream Cheese Frosting

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Garnish with remaining nuts. Store in the refrigerator.

Ingredients you will need

Nuts

Equipment

Ingredients

Servings:

1teaspoon

baking soda 227grams

can crushed pineapple, drained 336milliliters

canola oil 256grams

finely shredded carrots 85grams

flaked coconut 85grams

flaked coconut 3

eggs, beaten 250grams

all-purpose flour 2teaspoons

ground cinnamon 109grams

chopped pecans, divided 1teaspoons

salt 400grams

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "