Spiced Walnut Carrot Cake with Pineapple
This recipe serves 10. One portion of this dish contains approximately 9g of protein, 20g of fat, and a total of 501 calories. If 100 cents per serving falls in your budget, Spiced Walnut Carrot Cake with Pineapple might be a super dairy free and vegetarian recipe to try. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It can be enjoyed any time, but it is especially good for Easter. A mixture of nutmeg, salt, pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom.
Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.