Product Recipes
- 1 1/2 cups canola oil
- 1 3/4 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 2 cups peeled and grated carrots
- 1 cup chopped walnuts
- 1/2 cup flaked coconut
- 1 (8 oz) can crushed pineapple, well drained
- Beat together canola oil, sugar, and eggs until well combined.
- In a separate bowl sift together flour, baking soda, salt, and ground cinnamon. Beat together with the sugar and egg mixture.
- Stir in the vanilla; mixing well. Add the carrots, walnuts, coconut, and pineapple.
- Mix until well blended.
- Pour batter into a greased and floured 9 or 10" bundt cake pan.
- Bake at 350° F for about 1 hour or until a tester inserted near the center comes out clean.
- Remove from oven, and cool on cake rack. Remove from pan.
- Cover with the Cream Cheese Icing (recipe below).
- Garnish with grated carrots and chopped nuts, if desired.
Cream Cheese Icing
- 2 (8 oz) pkgs cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Cream the cream cheese, powdered sugar, and vanilla together, and blend well.
