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Pineapple Pecan Carrot Cake with Vanilla Buttercream Frosting
ROCK RECIPES19Ingredients
55Minutes
690Calories
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Ingredients
US|METRIC
14 SERVINGS
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. canela
- 3/4 tsp. grated nutmeg (freshly)
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs (lightly beaten)
- 2 tsp. vanilla extract
- 1 1/2 cups carrots (grated, see note, not finely grated)
- 1 cup golden pineapple (fresh, diced small, see note Use canned pineapple tidbits only if fresh is unavailable, roughly chopped and then pressed through a sieve to remove the excess liquid.)
- 1/2 cup toasted pecans (chopped lightly)
- 2 cups sugar
- 2/3 cup water
- 6 egg whites (at room temperature)
- 1/4 tsp. cream of tartar
- 2 tsp. vanilla extract
- 2 cups unsalted butter (softened)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat18g90% |
Trans Fat0g |
Cholesterol115mg38% |
Sodium220mg9% |
Potassium140mg4% |
Protein6g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber2g8% |
Sugars52g |
Vitamin A60% |
Vitamin C10% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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