Carrot Cake with Pineapple, Coconut and Port Wine
How to make easy scratch made Carrot Cake with Pineapple, Coconut and Port Wine
Servings 12
Calories 920kcal
Equipment
- KitchenAid Mixer
- Round Cake Pans
Ingredients
Carrot Cake
- 2 cups All Purpose Flour
- 2 cups White Sugar
- 2 Teaspoon Ground Cinnamon
- 1 Teaspoon baking soda
- ½ Teaspoon Salt
- 3 Eggs
- ¾ cup Vegetable Oil
- ¾ cup Ficklin Vineyards Tinta Port
- 2 cups Carrots finely grated
- 1 Teaspoon Vanilla Extract
- ¾ cup Crushed Pineapple
- 1 cup shredded coconut
Cream Cheese Icing
- 16 oz Cream Cheese
- 1 cup Butter
- 6 cups Confectioners Powdered Sugar
- 2 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Preheat oven to 350 degrees
Carrot Cake
- Combine flour, sugar, cinnamon, baking soda and salt together in a large bowl and stir together.
- Add in eggs, Tinta Port, carrots and vanilla. Beat until combined
- Stir in pineapple and coconut
- Pour into 2 greased round cake pans
- Bake for 40-45 minutes until a toothpick comes out clean
- Cool completely before frosting with cream cheese icing
Cream Cheese Icing
- Beat cream cheese and butter in a bowl until fluffy
- Add in vanilla, salt and powdered sugar slowly until smooth.
- Ice cake when it is completely cooled
- Optional - Top cake with coconut or walnuts
Nutrition
Calories: 920kcal | Carbohydrates: 121g | Protein: 6g | Fat: 46g | Saturated Fat: 31g | Cholesterol: 123mg | Sodium: 560mg | Potassium: 220mg | Fiber: 2g | Sugar: 101g | Vitamin A: 4611IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg