Tropical Carrot Cake Recipe #64695
This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.
by ~Rita~
1¼ hours | 15 min prep
SERVES 16
Cake
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon fresh grated nutmeg
- 1/2 cup white sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrots (shredded)
- 1 cup coconut
- 1 cup pecans (toasted)
- 1 cup crushed pineapple, drained
- 1/2 cup raisins
Frosting
- 2 1/2 cups confectioners' sugar
- 2 lbs ricotta cheese
- 1 cup whipped stiff heavy cream
- 1 teaspoon vanilla
- 1/2 cup butterscotch chips
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
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5 stars