Fourteen K Carrot Cake

4.4
(24)

A carrot cake using two jars of junior baby food carrots.

1
Servings:
24
Yield:
1 -9x13 inch cake

Ingredients

  • 2 cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons salt

  • 2 teaspoons ground cinnamon

  • 2 cups white sugar

  • 1 ½ cups vegetable oil

  • 4 eggs

  • 2 (4.5 ounce) jars carrot baby food

  • ½ cup crushed pineapple, drained

  • ½ cup chopped walnuts

  • ½ cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

  2. Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts (per serving)

266 Calories
17g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 266
% Daily Value *
Total Fat 17g 21%
Saturated Fat 3g 13%
Cholesterol 31mg 10%
Sodium 285mg 12%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 3g
Vitamin C 1mg 6%
Calcium 36mg 3%
Iron 1mg 4%
Potassium 67mg 1%

* 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.