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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 235.1
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 238.8 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Carrot Cake

Submitted by: EVELYNF


Number of Servings: 20

Ingredients

    2-1/4 cups all purpose flour

    2 teaspoons baking soda

    2 teaspoons cinnamon

    1 teaspoon pumpkin pie spice

    1 teaspoon baking powder

    1 teaspoon salt

    1/2 cup light brown cane sugar

    1/2 cup cane sugar

    2 tablespoons ground flax* - used as egg replacer

    6 tablespoons warm water* - used as egg replacer

    1/2 ripe banana - used as egg replacer

    1 teaspoon vanilla

    3/4 cup vegetable or canola oil

    2 cups finely grated carrots

    2 cups finely diced pineapple, drained

    1 cup shredded coconut

    1/4 cup pumpkin seeds**

    1/4 cup walnuts**

    3 dates**

    1/4 cup golden raisins


    * mix flax and water together with a fork or small whisk until it has a raw egg white consistency

    ** finely chop nuts, seeds & dates



Directions

Preheat oven to 350 degree Fahrenheit, use an oven thermometer to make sure it's the right temp - I had to set my oven to 370 to get it to 350. In a medium bowl, whisk mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. In a large bowl, mix sugar and egg replacers until creamy (works best with an electric mixer) - add vanilla, then add oil. Mix wet and dry ingredients together and add carrots, pineapple, coconut, walnuts, pumpkin seeds, dates and raisins. I used the mixer to get it all mixed in nicely.

Grease pan if necessary. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

I made it in a flat sheet so we easily had about 20 servings.

Number of Servings: 20

Recipe submitted by SparkPeople user EVELYNF.






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