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1 servings
Ingredients:
1 pound carrots2 cups white sugar1 (8 ounce) can crushed pineapple with juice3/4 cup vegetable oil1/2 cup unsweetened applesauce4 eggs1 tablespoon vanilla extract1/2 cup flaked coconut1/2 cup chopped walnuts1/2 cup raisins1 1/2 tablespoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt3 cups all-purpose flour 1 (8 ounce) package cream cheese3 tablespoons unsalted butter, softened1 1/2 cups confectioners' sugar1 1/2 teaspoons orange zest1 tablespoon fresh orange juice
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Coat Bundt pan with vegetable oil spray.Flour pan and tap out excess flour.In a medium bowl, sift together flour, salt, soda and pumpkin pie spice.Set aside.In a separate bowl, combine coconut, walnuts and raisins.Set aside.Grate carrots (to make 3 cups).Set aside.In a large bowl, combine sugar, pineapple with juice, oil and applesauce.Beat on high speed for 3 minutes.Beat in eggs one at a time.Add vanilla and carrots.Add flour mixture and beat on low speed until combined.Add coconut, walnuts and raisins and combine.Put batter into 10 inch Bundt pan.Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean.Cool in pan on wire rack.Invert onto serving plate.Frost, and refrigerate one hour.To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice.Beat until smooth.
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