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Add a photoServings: 12
Ingredients
- 1 3/4 c. All-purpose flour
- 1/4 c. Whole wheat flour
- 2 tsp Baking pwdr
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 c. Sugar
- 1 1/2 c. Vegetable oil
- 8 ounce Pineapple, crushed, liquid removed
- 2 c. Carrot pcs
- 1/2 c. Walnuts
- 3 1/2 ounce Coconut, flaked
- 4 x Large eggs
- 1/2 c. Apricot jam
- 3/4 c. Walnuts
Directions
- Preheat oven to 350 degrees. Grease and flour three 9" round baking pans.
- Mix together flour, baking pwdr, cinnamon, sugar, baking soda and salt in large mixing bowl. Set aside. Assemble electric blender. Put 1/2 c. walnuts in blender container. Cover and process two cycles at grind. Add in to dry ingredients. Put oil, pineapple and carrot pcs into blender container. Cover and process five cycles at grind till carrots are finely minced. Pour into bowl with dry ingredients. Add in Large eggs and coconut Mix with electric mixer at medium low speed till ingredients are moistened.
- Increase speed to medium and continue to mix one minute. Pour into prepared pans. Bake 30 to 35 min or possibly till toothpick inserted in center comes out clean. Cold for 10 min, remove from pan and cold on wire rack. When cold, frost top of each layer with Cream Cheese Frosting. Place layers on top of one another. Assemble blender. Add in 3/4 c. walnuts to blender container. Cover and process 2 cycles at grind. Set aside. Heat apricot jam in small saucepan over medium heat till melted. Brush sides of cake with melted jam. Sprinkle sides with choppedwalnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 570 | |
| Calories from Fat 300 | 53% |
| Total Fat 34.2g | 43% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 69mg | 23% |
| Sodium 603mg | 25% |
| Potassium 175mg | 5% |
| Total Carbs 63.2g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 42.23g | 28% |
| Protein 5.57g | 9% |
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