4 eggs
2 cups sugar
1 1/4 cups salad oil
2 cups grated carrots
1 8 oz. can pineapple in juice, lightly drained
2 cups flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 cup walnuts, chopped
1/2 cup. shredded coconut

Plan to experiment with this recipe to make healthier. Sub canned pumpkin for 1 cup of oil, use whole wheat pastry flour, 2 eggs and 4 egg whites, (or flax seed) . Use half sweetener and half brown sugar.

Mix eggs, sugar and oil and beat until creamy. Stir in carrots and pineapple. In another bowl, mix all dry ingredients well, then stir into wet ingredients. Put in 9x13 inch cake pan that has been sprayed with nonstick spray.

Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user NJBROWN3.

 

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