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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 166.0
  • Total Fat: 9.7 g
  • Cholesterol: 21.5 mg
  • Sodium: 124.6 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Lucille's Carrot Cake calories by ingredient
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Lucille's Carrot Cake

Submitted by: SAKISMOM1

Introduction

The nutritional info uses lowfat buttermilk but I use coconut milk buttermilk the calories and fat are about the same. This is a vegan recipe if you use the coconut buttermilk, I think it makes the recipe even tastier. The nutritional info uses lowfat buttermilk but I use coconut milk buttermilk the calories and fat are about the same. This is a vegan recipe if you use the coconut buttermilk, I think it makes the recipe even tastier.
Number of Servings: 30

Ingredients

    Ingredients

    * 3 eggs
    * 3/4 cup coconut buttermilk
    * 3/4 cup vegetable oil
    * 1 1/2 cups white sugar
    * 2 teaspoons vanilla extract
    * 2 teaspoons ground cinnamon
    * 1/4 teaspoon salt
    * 2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 3 cups shredded carrots
    * 1 cup flaked coconut
    * 1 cup chopped walnuts
    * 1 (20 ounce) can crushed pineapple with juice

Directions


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x13 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts and pineapple .
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

The cake will be very moist. I use coconut buttermilk to make this VEGAN for my niece and its great. Just take the 3/4 coconut milk and add 1 tablespoon white vinegar

Number of Servings: 30

Recipe submitted by SparkPeople user SAKISMOM1.






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