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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This recipe is from a recipe magazine, can't rememeber which one, but I substituted the mayonnaise for plain yogurt. Hope you like it, it's scrumptuous :) Ingredients:
2 cups all-purpose white flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
3 eggs |
1 1/2 cups brown sugar |
3/4 cup plain yogurt or 3/4 cup h. mayonnaise |
1 (8 ounce) can crushed pineapple |
2 1/2 cups grated carrots |
3/4 cup walnuts, chopped |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9 inch tube mold or bundt cake mold.
3. In a medium mixing bowl, mix together the first 5 ingredients.
4. In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
5. Incorporate gradually the dry ingredients, mixing well.
6. Add the carrots and nuts, mix well.
7. Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
8. Let cool, and unmold onto cake rack.
9. Ice the cake with cream cheese icing, garnish with toasted coconut.
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