Carrot Cake XII

1.8
(4)

This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.

1
Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hrs 30 mins
Servings:
12
Yield:
1 - 9x13 inch pan

Ingredients

  • 2 eggs

  • 1 cup white sugar

  • cup vegetable oil

  • 1 ½ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • 1 (15 ounce) can carrots, drained and pureed

  • 1 (20 ounce) can crushed pineapple, drained

  • 1 cup chopped walnuts

  • 1 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.

  2. In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.

  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)

367 Calories
21g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 367
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 22%
Cholesterol 31mg 10%
Sodium 141mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 9%
Total Sugars 27g
Protein 5g
Vitamin C 5mg 26%
Calcium 33mg 3%
Iron 2mg 9%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love